Herb and Garlic Focaccia Bread
- 1 pound 2 ounces (500 grams) Strong white bread flour
- 2 teaspoons salt
- 2 packs dried easy blend yeast
- 1 Tablespoon Italian herbs
- 1 Tablespoon garlic minced
- 2 Tablespoons olive oil
- 14 fluid ounces (400 ml) cold water
- fine sea salt
- Place the flour, salt, yeast, Italian herbs, and minced garlic into a large bowl. Add the olive oil and 300 ml (10-½ fl oz) of the water. Gently stir with your hand or a wood spoon to form a dough, then knead the dough in the bowl for five minutes, gradually adding the remaining water.
- Stretch the dough by hand in the bowl, tuck the sides into the center, turn the bowl 80 degrees and repeat the process for about 5 minutes.
- Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
- Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
- Preheat the oven to 425°F (220 C). Drizzle the loaves with oil, sprinkle with fine sea salt, then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
- Notes: Keep the salt and the yeast separate when adding to the flour or the salt will kill the yeast and your bread will not rise.
- For a crustier loaf, leave the bread in the oven for a further 3-4 minutes, depending on how hot your oven is.
Memphis Herb Society