Prepare ahead
Ingredients
Dough
1 1/4 cups of warm water
1 1/2 tablespoons active dry yeast
1 package of dried biological yeast (10 g)
1/4 cup of extra virgin olive oil
3 1/2 cups of all-purpose flour
2 teaspoons of salt
To dust
2 tablespoons of fresh thyme
2 tablespoons of fresh rosemary
2 tablespoons of coarse salt
Accessory
20x30 cm baking sheet greased with olive oil
Prepare ahead
Ingredients
Dough
1 1/4 cups of warm water
1 1/2 tablespoons active dry yeast
1 package of dried biological yeast (10 g)
1/4 cup of extra virgin olive oil
3 1/2 cups of all-purpose flour
2 teaspoons of salt
To dust
2 tablespoons of fresh thyme
2 tablespoons of fresh rosemary
2 tablespoons of coarse salt
Accessory
20x30 cm baking sheet greased with olive oil
Preparation
1
In a bowl, combine 1/4 cup of warm water, yeast, and biological yeast
Mix well and let it rest for five minutes
Add the remaining water, olive oil, and mix well
2
In another bowl, combine flour and salt
Make a depression in the center
Add the fermentation mixture and mix with a spoon until the dough is homogeneous
Transfer to a smooth surface dusted with flour and knead until it becomes elastic and smooth
If necessary, add more flour
3
Transfer the dough to the greased baking sheet
Cover with plastic wrap and let it rest for 45 minutes
4
Heat the oven to medium temperature
Press the dough into the baking sheet to fill its entire surface
Cover again and let it rest for another ten minutes
Use your fingers to press the dough, making holes in it
Brush with olive oil and sprinkle with fresh herbs and coarse salt
Put it in the oven for 40 minutes or until it rises and browns
Remove from the oven and let it cool
Cut the focaccia into pieces and serve immediately
Yield: 32 pieces
Calories per piece: 80
Average difficulty
