- 4 cups all propose flour
- 1 teaspoon dry active yeast
- 1 ½ t. salt
- olive oil
- 1/2 cup chopped fresh herbs such as sage, basil, thyme, chives
- toppings such as thinly slice roma tomatoes, pitted olives, Parmesan cheese, Mozzarella cheese, tomato/pizza sauce,
- coarse sea salt
In a large bowl, combine 3 cups of the flour, yeast and salt. Add 1 2/3 cup warm water (120 degrees to 130 degrees) and the chopped herbs. Stir until all is moistened. The mixture will be a soft, sticky dough.
Cover and let sit at room temperature for 12 to 24 hours.
Using well oiled hands gently push the dough into the pan. The dough will be sticky.
Let rise for 1 to ½ hours or until puffy.
Preheat oven to 400 degrees. Brush top of dough with olive oil. Press the desired toppings into the dough (If using cheese, I like to put it on about 10 minutes before the bread is done so the cheese doesn’t burn.) Sprinkle lightly with coarse sea salt.
Bake for 20 to 30 minutes or until golden brown
Remove from oven. Brush lightly with olive oil, if desired. Shred Parmesan cheese on top if desired.
Another great way to serve this focaccia is to toss fresh arugula with lemon juice, extra virgin olive oil and Parmesan and place lightly on top of the focaccia.