Sea Salted Herb Focaccia

77 mins
Serves 6
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Directions

  1. 1In a bowl, mix 3.5 cups (483 grams) of bread flour, 7 grams of instant dry yeast, and 2 teaspoons of coarse sea salt. Whisk to combine.
  2. 2In a bowl, mix 3.5 cups (483 grams) of bread flour, 7 grams of instant dry yeast, and 2 teaspoons of coarse sea salt. Whisk to combine.
  3. 3In a bowl, mix 3.5 cups (483 grams) of bread flour, 7 grams of instant dry yeast, and 2 teaspoons of coarse sea salt. Whisk to combine.
  4. 4In a separate container, add 1.75 cups of warm water (105 degrees Fahrenheit).
  5. 5In a separate container, add 1.75 cups of warm water (105 degrees Fahrenheit).
  6. 6In a separate container, add 1.75 cups of warm water (105 degrees Fahrenheit).
  7. 7Add water to the flour mixture. Add a little bit of olive oil.
  8. 8Add water to the flour mixture. Add a little bit of olive oil.
  9. 9Add water to the flour mixture. Add a little bit of olive oil.
  10. 10Mix with a spatula until a sticky dough forms. Add more water if needed.
  11. 11Mix with a spatula until a sticky dough forms. Add more water if needed.
  12. 12Mix with a spatula until a sticky dough forms. Add more water if needed.
  13. 13Cover the bowl and let the dough rest for 30 minutes.
  14. 14Cover the bowl and let the dough rest for 30 minutes.
  15. 15Cover the bowl and let the dough rest for 30 minutes.
  16. 16Oil your hands and perform the first set of stretch and folds.
  17. 17Oil your hands and perform the first set of stretch and folds.
  18. 18Oil your hands and perform the first set of stretch and folds.
  19. 19Cover and let rest for another 30 minutes.
  20. 20Cover and let rest for another 30 minutes.
  21. 21Cover and let rest for another 30 minutes.
  22. 22Perform the second set of stretch and folds.
  23. 23Perform the second set of stretch and folds.
  24. 24Perform the second set of stretch and folds.
  25. 25Let it rest in a warm place for 5 to 8 hours.
  26. 26Let it rest in a warm place for 5 to 8 hours.
  27. 27Let it rest in a warm place for 5 to 8 hours.
  28. 28Oil a quarter sheet pan and place the dough in the pan, seam-side down. Stretch it out to cover the edges.
  29. 29Oil a quarter sheet pan and place the dough in the pan, seam-side down. Stretch it out to cover the edges.
  30. 30Oil a quarter sheet pan and place the dough in the pan, seam-side down. Stretch it out to cover the edges.
  31. 31Add a little bit of olive oil on top. Gently dimple the dough. Do not pop the bubbles.
  32. 32Add a little bit of olive oil on top. Gently dimple the dough. Do not pop the bubbles.
  33. 33Add a little bit of olive oil on top. Gently dimple the dough. Do not pop the bubbles.
  34. 34Add a mixture of rosemary and thyme (with a touch of olive oil) and Maldon salt.
  35. 35Add a mixture of rosemary and thyme (with a touch of olive oil) and Maldon salt.
  36. 36Add a mixture of rosemary and thyme (with a touch of olive oil) and Maldon salt.
  37. 37Bake at 425 degrees for 25-28 minutes.
  38. 38Bake at 425 degrees for 25-28 minutes.
  39. 39Bake at 425 degrees for 25-28 minutes.
  40. 40For a little color on the bottom, transfer the pan to the bottom rack of the oven for the last 15 minutes, or add it to a pizza stone.
  41. 41For a little color on the bottom, transfer the pan to the bottom rack of the oven for the last 15 minutes, or add it to a pizza stone.
  42. 42For a little color on the bottom, transfer the pan to the bottom rack of the oven for the last 15 minutes, or add it to a pizza stone.

Ingredients

  • 3.5 cups bread flour
  • 3.5 cups bread flour
  • 3.5 cups bread flour
  • 483 grams bread flour
  • 483 grams bread flour
  • 483 grams bread flour
  • 7 grams instant dry yeast
  • 7 grams instant dry yeast
  • 7 grams instant dry yeast
  • 2 teaspoons coarse sea salt
  • 2 teaspoons coarse sea salt
  • 2 teaspoons coarse sea salt
  • 1.75 cups warm water
  • 1.75 cups warm water
  • 1.75 cups warm water
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 handful rosemary
  • 1 handful rosemary
  • 1 handful rosemary
  • 1 handful thyme
  • 1 handful thyme
  • 1 handful thyme
  • 1 touch olive oil
  • 1 touch olive oil
  • 1 touch olive oil
  • 1 handful Maldon salt
  • 1 handful Maldon salt
  • 1 handful Maldon salt

Equipment

ovenquarter sheet panwhiskthermometermixing bowlspatula