This simple focaccia recipe is perfect for those who like fresh breads with herbs.

Ingredients:

4 1/3 cups unbleached all purpose flour
extra virgin olive oil
1/2 tsp. salt
lukewarm water
1 pack. 7 gr. dry active yeast*
fresh rosemary and sage leaves

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Instructions:

1. In a big bowl combine the flour, salt and yeast with 6 Tbsp. olive oil and then add some lukewarm water slowly mixing with a fork. Add warm water a bit at a time and continue mixing until you have a nice pliable dough.
2. Knead the dough with your hands for about 5 minutes or until well combined, shape it into a ball, put it in a oiled  bowl and cover it with plastic wrap.
3. Let it stand in a dry place for 1 hour or until doubled in bulk.
4. Stretch the dough and place it onto a round 14″ oven pan covered by parchment paper.
5. Poke the dough with your fingers to give it a dimpled look and then set it aside to raise again for another hour.
6. Brush it generously with olive oil and sprinkle coarse salt over it.
7. Bake it in a preheated oven at 450° for 15 to 20 minutes.
8. About 5 minutes before it’s done remove from the oven, brush with olive oil and sprinkle with fresh rosemary and sage leaves. Put it back in the oven for another 5 minutes or until done.
9. If the focaccia browns too quickly while baking cover it with tin foil.

Notes:

*If you prefer to use compressed yeast (cake yeast) you’ll need just a bit under 1 oz. Dissolve it in lukewarm water and add it in step 1.