Ingredients
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 1/4 teaspoons granulated sugar
- 2 cups bread flour plus more, if needed
- 2 1/2 tablespoons olive oil plus more for greasing bowl and dough
- 1/2 teaspoon kosher salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried parsley
- Flaky sea salt for sprinkling
- 1 cup cherry tomatoes halved
Instructions
- In a large mixing bowl, combine the warm water with the active dry yeast and sugar. Stir lightly and let sit for 5 minutes until foamy.
- Mix in 1 cup of bread flour. Then, add the olive oil and kosher salt. Gradually mix in 1 additional cup of flour. If the dough feels too wet, keep adding 1 tablespoon of flour at a time, until a shaggy, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth yet still slightly tacky.
- Lightly oil a bowl and place the dough in it. Cover with a clean towel and let it rise until doubled in size, about 1 hour. Transfer the dough to an oiled 8- or 9-inch round pan. Gently stretch it to fill the pan and cover; let rise for another 45 minutes.
- Preheat the oven to 400°F. Press your fingers into the dough to form dimples. Drizzle with a little olive oil, and then sprinkle with dried oregano, thyme, and parsley evenly over the surface. Scatter flaky sea salt and the halved cherry tomatoes on top.
- Bake for 35-40 minutes until the focaccia is golden and crisp. Remove from the oven, let cool on a wire rack for a few minutes, and serve warm.