For the herb oil
- 1/3 cup (90 ml) olive oil
- 2 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped finely
For the dough
- 2 1/4 cups (300g) bread flour
- 0.7 oz. fresh yeast
- 2/3 cup (150ml) lukewarm water
- 1 tbsp. sugar
- 1/2 tsp. salt
- 2 tsp. lemon zest (of an organic lemon)
For the topping
- 4 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped coarsely
- 1 tsp. lemon juice
- flaky sea salt
- For the herb oil wash the herbs first and dry. Chop finely. Add oil and herbs to a small saucepan or pan and fry over medium heat for about 5 minutes – the oil should be fragrant now, but the herbs should not be burned. Set aside and let cool down.
- Add the flour to a large bowl and make a well in the middle. Add fresh yeast, sugar and water and mix with some of the flour until the yeast has dissolved mostly. Cover with a kitchen towel and let rise in a warm place for about 15 minutes.
- Take 3 tablespoons of the herb oil and add together with the salt and lemon zest to the bowl and knead all (for about 10 minutes) until you get a nice smooth dough. Cover again with the kitchen towel and let rise for about 40 minutes – the size should double.
- Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and knead again briefly. Cover and let rest for about 5 minutes. Roll out the dough to the size of the baking sheet (or cut in half and roll out the two pieces accordingly), cover and let rise for another 10 minutes. Dimple the bread lightly with your finger tips. Mix the remaining herb oil with the lemon juice and spread evenly on top of the dough. Sprinkle with the coarsley chopped herbs and let rise for 10 minutes.
- While the dough is rising a last time, preheat the oven to 350˚F (180°C). Bake the focaccia(s) in the lower part of the oven for 20-25 minutes until slightly golden brown on top. Take out of the oven and sprinkle with flaky sea salt.
- Enjoy baking!
- Serving Size: 6