Ingredients
700 g (~5 ½ c.) Bakery Flour
300 g (~2 ½ c) Whole Wheat Flour
5 tsp Dry Yeast
2–4 Tbsp Sugar
1–2 tsp Salt
ca 10 dl (~1 qt.) Lukewarm Water
Seasoned Oil and Toppings
1–1½ dl (½ – ¾ c. ) Olive Oil
1 tsp Rosemary
1 tsp Thyme
1 tsp Oregano
1 tsp Basil
Salt Flakes
Sundried Tomatoes, optional
Olives, optional
Ingredients
Sift the flour and yeast twice (together) – this helps the bread to be even lighter. Combine the flour, yeast, sugar and salt and add the water. Mix everything into a sticky dough. (Finely chop the sundried tomatoes and mix them in.)
Make the seasoned oil – pour the oil into a bowl and add the seasoning. Cover a large deep baking sheet with baking paper and spread out the dough on it. Allow to rise for 15 minutes in the pan. Dip your fingers in oil and poke holes in the focaccia with your fingers (the oil helps keep the dough from sticking to your fingers). Make holes over the whole focaccia. If you want to cut the focaccia before baking to make it easier to break in pieces when baked, you can do that at this stage. Pour the seasoned oil over the focaccia making sure to cover the complete bread. Place the olives on the dough poking them in, if you want them.
Sprinkle with salt flakes.
Bake the bread at 220°C (425°F) for about 20 – 30 minutes until a golden crust has formed. Allow the bread to rest 15 minutes before cutting. It tastes best fresh. You can also freeze it.