Super Simple Fresh Basil Focaccia Bread

Ingredient List:

• 2 cups bread or all purpose1 flour (see FAQ)
• 1.5 tsp sea salt (and extra for finishing)
• 1.5 tsp dry active yeast
• 1.5 tsp granulated sugar
• 2 tsp plus ¼ cup extra virgin olive oil
• 10 g fresh basil, chiffonad
• 1.25 cups luke warm water

Instructions:

1. Measure flour into bowl, adding the 2 tsp olive oil and whisk.
2. Add in yeast, sugar and finally salt into dry mix.
3. Pour all water in at once2 (see FAQ) and mix until the dough just comes together.
4. Cover and let rest approximately 2 hours.
5. Once the dough has doubled, flour your bench (countertop) lightly with flour and stretch out the dough like you are making a pizza
6. Take roughly half of the chopped basil and spread it on the surface of the stretched focaccia.
7. Fold the focaccia in half and take half of the remaining basil and spread it on the halved dough. Repeat this step once more for the final fold.
8. Pour the ¼ cup olive oil in baking dish (I used Pyrex and Anchor Hockings) and place the folded dough in. Flip so that the top has been oiled, syran wrap and let rest for 50 minutes.
9. After second rest dough will have puffed up, filling the majority of your baking dish. Wet your hands under running water and take your wet hand and dimple the dough.
10. It’s okay if you get water on the top of the loaf, we actually need some water lightly on the top so that when we spread the salt it has something to glue it to the bread. If you added more oil, the dough would get too greasy.
11. Lightly sprinkle salt over the top of the loaf and bake 25 minutes at 425°F. To make it extra fancy I use a flakey sea salt like Maldon on top
12. Once the loaf has baked it should be lightly browned on the top of the loaf and the bottom crust should be golden brown. Pull out and place on a cooling rack for 10 minutes
13. Run a metal spatula (affiliate link) under the bottom of the loaf to separate any stickiness before you turn the loaf out onto the cooling rack. If you leave the loaf too long in the pan it will sweat out and the bottom crust won’t be as crispy.

Serve!