2 1/4 teaspoons active dry yeast
1 1/4 cups warm water (about 110°F)
3 1/2 cups all-purpose flour
1/4 cup olive oil, plus more for drizzling
1 teaspoon salt
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Coarse sea salt, for sprinkling
Directions
In a large bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
Add the flour, 1/4 cup olive oil, and salt to the yeast mixture. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 450°F (230°C).
Punch down the dough and transfer it to a greased rectangular baking tin. Stretch the dough to fit the tin.
Use your fingers to dimple the surface of the dough, then drizzle with olive oil.
Sprinkle the chopped rosemary, thyme, and coarse sea salt evenly over the top.
Bake for 20 to 25 minutes, or until the focaccia is golden brown.
Remove from the oven and let cool slightly before slicing and serving.
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Variations & Tips
For a different flavor profile, try adding sliced olives or sun-dried tomatoes to the dough before baking. You can also experiment with different herbs such as basil or oregano for a unique twist. If you prefer a cheesy focaccia, sprinkle grated Parmesan or mozzarella on top before baking. For a sweeter version, omit the herbs and salt, and instead, top with sliced apples and a sprinkle of cinnamon sugar.
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