Herb Focaccia

An elastic, airy dough with deep dimples filled with olive oil. The crust snaps under the teeth while the center remains soft, scented with rosemary and grey sea salt.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 393
• Protein: 8 g
• Carbs: 63 g
• Fat: 11 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 233.3 ml Mineral water ( lukewarm )
• 13.3 g Fresh baker's yeast ( crumbled )
• 40 ml Extra virgin olive oil ( for the dough and topping )
• 6.7 g Gray sea salt ( fine )
• 1.3 piece Rosemary ( leaves picked )
• 0.7 tbsp Dried Herbs de Provence
• 0.7 pinch Fleur de sel optional ( for finishing )

Instructions

1. Activating the yeast

   Dissolve the fresh baker's yeast in lukewarm mineral water. Let it sit until small bubbles appear on the surface.

2. Kneading the dough

   Mix the wheat flour and grey sea salt in a large bowl. Pour in the water-yeast mixture and 2 tablespoons of olive oil. Work the dough until it is smooth and pulls away cleanly from the sides.

3. First rise

   Cover with a damp cloth. Let the dough double in size in a warm corner of the kitchen. It should be puffed up and full of air.

4. Shaping

   Spread the dough onto an oiled baking sheet without deflating it too much. Gently stretch it towards the edges using the palms of your hands.

5. Dimpling and topping

   Press your fingers firmly to create regular dimples. Drizzle generously with the remaining olive oil, sprinkle with fresh rosemary and herbes de Provence.

6. Baking

   Bake at 220°C. The focaccia is ready when the top is golden brown and the edges start to get crispy. Upon taking it out, sprinkle a pinch of fleur de sel.

Chef's tips

• Don't be afraid of the dough's moisture; it's the secret to a very airy crumb.
• The olive oil should really pool in the dimples before baking to confit the crust.

Storage

Keeps for 2 days in a clean cloth. Reheat for a few minutes in a hot oven to restore its crispness.