In a small bowl, combine warm water and yeast. Let it sit for 5–10 minutes until foamy.
Make the Dough:
In a large mixing bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Mix until a soft dough forms.
Knead:
Transfer dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
First Rise:
Place dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1–2 hours, until doubled in size.
Shape the Focaccia:
Preheat oven to 425°F (220°C). Transfer dough to a greased baking pan. Press dough with your fingers to create dimples across the surface.
Add Herbs and Oil:
Sprinkle chopped rosemary, thyme, and coarse sea salt (if using) over the dough. Drizzle with ¼ cup extra-virgin olive oil.
Bake:
Bake for 20–25 minutes until the bread is golden brown and crisp on top.
Serve:
Let cool slightly, slice, and serve warm. Perfect with dips, soups, or as a sandwich base.
Serving and Storage Tips
