4 cups (512 g) all-purpose flour or bread flour

2 teaspoons (10 g) kosher salt

2 teaspoons (8 g) instant yeast

2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

parchment paper

4 tablespoons olive oil, divided

flaky sea salt, such as Maldon or french grey salt

1 to 2 teaspoons whole rosemary leaves, optional 

any other herbs that you love!

Make the dough: In a large bowl, combine together the flour, salt, and instant yeast. Add the water. Using a rubber spatula or your hands, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.  PRO TIP: It is important the dough really be slicked with olive oil and I recommend covering with a sealable hard lid OR plastic wrap to ensure your dough doesn’t develop a hard unworkable crust

Line a pie pan or other shallow oven safe dish with parchment paper

Pour a tablespoon of oil into the center of each pan

Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place into the prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball.

Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen. I cover with a tea towel during this rise

Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough. 

Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt all over.

Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving;

This is a beautiful all purpose bread. Depending on your herb additions you can make this bread savory or sweet. I prefer to load it with herbs from my garden, my favorites being Rosemary and Oregano.

Smother a warm piece with KerryGold Butter and enjoy, or dunk it in a fresh homemade red sauce… either is truly heaven!

I also LOVE making french toast with these loaves if I chose not to add herbs.

Sweet varieties of focaccia can be topped with honey, raisins, sugar, and lemon peel.

Enjoy in good health and keep living in Good Medicine