A delightful and aromatic focaccia bread infused with fresh herbs and olive oil, perfect for any occasion.
Combine the flour, sugar, salt, yeast, and warm water in a mixing bowl.
Ensure the water is warm, not hot, to activate the yeast without killing it.
Mix the ingredients using a stand mixer with a dough hook attachment until a sticky dough forms.
If you don't have a stand mixer, you can mix and knead by hand.
Let the dough rest for 5 minutes, then knead again for another 3 minutes until smooth.
Resting the dough allows the gluten to relax, making it easier to knead.
Transfer the dough to a floured surface and stretch it gently before folding it onto itself.
This step helps develop the dough's structure for a better rise.
Place the dough in an oiled bowl, cover with plastic wrap, and let it rise until doubled in size.
Let the dough rise in a warm, draft-free area for the best results.
Preheat the oven to 450°F and prepare a baking sheet lined with parchment paper and oiled.
Preheating the oven ensures even baking and a crispy crust.
Transfer the dough to the baking sheet, stretch it to fit, and dimple the surface with your fingers.
Dimpling the dough creates pockets for the olive oil and toppings to settle into.
Drizzle olive oil over the dough and sprinkle with rosemary, thyme, and coarse salt.
Use your fingers to gently press the toppings into the dough for better adherence.
Bake the focaccia in the preheated oven for 20 minutes or until golden brown.
Rotate the baking sheet halfway through baking for even browning.
Let the focaccia cool on a wire rack before slicing and serving.
Cooling the bread allows the crumb to set, making it easier to slice.
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