Original Recipe

Ingredients

  • 3 Cups Bread Flour (with a little extra for dusting)
  • 1 1/2 teaspoons instant yeast granules
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 cups warm water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1 1/2 Tablespoons of olive oil

Directions

  1. In a large bowl fold together flour, yeast, salt sugar, herbs with a rubber spatula.
  2. Fold in warm water and olive oil and stir until mixed thoroughly (bread will be sticky).
  3. Let dough sit in a covered bowl for 1 1/2 hours at room temperature, or until dough doubles in size.
  4. Once dough has doubled in size, generously flour a clean surface, place dough on surface, and knead dough 4–5 times.
  5. Leave dough on the counter and tent foil over dough and left rise another 1 1/2 hours. At the 1 hour mark, preheat oven to 220°C.
  6. Place dough in a covered Dutch oven or on a pizza stone and bake covered for 30 minutes. Then, remove cover and bake for an additional 10–15 minutes, until bread is a light golden brown.

Notes

  • Use whatever Italian herbs you please.
  • Sprinkle flaky salt on the crust before baking to make it even better.
  • This recipe is versatile and works as focaccia, pizza, and handles different mixins well. One variant I like is Parmesan peppercorn bread.