Herb de Provence Focaccia

The perfect bread for dipping in oil, or served along side cheeses. And great
for sandwiches!

Servings: 8 Servings

Author:

Prep Time
1 day, 6 hours

Cook Time
18 minutes

Course:

Appetizer Bread baked goods

Cuisine:

Italian

Keywords:

baking Bread focaccia

Instructions

1 The day before you want to bake, in the morning, mix the poolish. Combine the
flour, water and yeast in a bowl, and cover with plastic wrap. Let sit in a warm
place for 24 hrs.
2 On the day you want to bake, combine the Flour, Salt and Herbs in a bowl.
3 Pour the water into the bowl with the poolish to help loosen it from the edges.
Then scrape all of it in to the flour. Mix together with your hand. Throughout
the mixing process, wetting your hand can help lessen the sticking.

Pinch the dough into several pieces and then fold them over themselves a few
times. Repeat the pinching and folding for about 6 minutes. You wont feel the
salt granules anymore. Cover and let rest for 20 minutes.
4 Only folding this time; Go around the outside of the dough, stretch the side up
and over, up and over, up and over, as you go around the outside. This should
only take about a minute. The cover and rest for another 20 minutes. Repeat the
folding again. Cover.
5 This time let the dough rest for another 4-5 hours, or until more than doubled
in size.
6 Heat the oven to 425F, and drizzle a baking sheet with olive oil.
7 Gently transfer the dough out of the bowl and onto the greased baking sheet.
Trying to not let out too much air, stretch the dough out to a rough rectangle.
Drizzle the dough with olive oil. Then using your finger tips, press deeply into
the dough and massage it out to fill the baking sheet. The dough should have a
lot of holes, nooks and crannies for the oil to pool into.
8 Bake for about 18-20 minutes, rotating once in the middle. The dough should be
crisp, and golden all over. Remove from the oven, drizzle with more oil and
sprinkle with flaked salt. Serve right away with dipping oils, or cheeses.

Cool the bread fully before storing in a sealed bag. Store in the fridge for up
to 2 weeks, and in the freezer for up to 2 months.

Herb de Provence Focaccia

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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