Sage and Rosemary Focaccia 

Yield: 1 focaccia loaf 

Time: 3 hours 


500 g all purpose flour 

1 tsp salt 

2 cups warm water (105-115 F in temperature) 

7 g instant dry yeast 

1 tbsp granulated sugar 

1/4 cup olive oil divided into tablespoons plus more for greasing a baking tray. 

Fresh sage and rosemary for the topping 

Flaky salt for seasoning 


In a small bowl, add one cup of warm water, the yeast and sugar. Mix together and let it proof for 5-8 minutes. 

In a bigger bowl, whisk together the flour and salt. Pour in the proofed yeast mixture and the other 1 cup of water. 

Mix together using a wooden spoon and add 1 tbsp of olive oil. 

Mix until a dough ball starts to form. Cover and set aside for 30 minutes. 

After 30 minutes, stretch one side of the dough and fold. Repeat this step for all four sides. 

Cover and set aside for another 30 minutes. Stretch and fold all four sides. Let the dough rise for another hour. 

Preheat the oven to 400 F. 

Generously grease a 9X13” baking tray. Place the focaccia dough into the tray. 

Cover and let it proof for 30-45 minutes. 

Stretch the dough to fit the corners. Drizzle the focaccia with the remaining 2 tbsp of olive oil. 

Top with flaky salt. Using your hands, create dimples in the focaccia dough. 

Top with the rosemary sprigs and sage leaves. 

Bake for 25- 30 minutes or until golden brown. 

Let it cool for 5 minutes and enjoy!