- 1 cup water
- 1 ½ tablespoons dry yeast
- ½ teaspoon sugar
- 4 cups bread flour
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- ¼ cup fresh rosemary or 6 tablespoons fresh sage, chopped
Sprinkle yeast and sugar in water while stirring. Let yeast proof for 5 minutes.Combine flour, salt, olive oil and herbs. Gradually add yeast in water and keep adding more water until the dough handles easily.
- Knead with hands or machine until soft and elastic, about 10 minutes by hand, 4 minutes in mixer, 1Â½ minutes in food processor. Let dough rise in a flourdusted plastic bag or covered bowl in a warm place until double, 45 to 60 minutes. Punch it down and let it rise again until double, about 30 minutes.
- Punch down dough, knead it another minute, cover with damp towel and let it rest 10 minutes. Oil a baking sheet about 14x11 inches (35x28 cm) in size generously with olive oil. (Smaller baking sheet make thicker focaccia). Place well-rested dough on sheet and spread it out by pressing thickest parts with floured fingers. When dough covers three-quarters of the sheet, cover and let rest for 10 minutes.
- Continue spreading dough until it covers the entire baking sheet. Dimple surface all over with fingers, drizzle generously with olive oil, then lightly with coarse salt. Let dough rise covered until double, about 20 to 30 minutes. Meanwhile, preheat oven to 425 F (220 C) with 2 cups of boiling water in a pan on the bottom shelf.
- Bake focaccia in preheated oven for 20 minutes, or until surface is crisp and brown. Cut into about 40 to 45 squares and serve fresh. Store extra in freezer.