# Components:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 1 packet active dry yeast (about 2 1/4 teaspoons)
04 - 1 1/2 cups lukewarm water
05 - 3 tablespoons extra-virgin olive oil, plus more for greasing
→ Topping
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons fresh rosemary leaves
08 - 2 tablespoons fresh thyme leaves
09 - 2 tablespoons fresh chives, finely chopped
10 - 2 tablespoons fresh basil, torn
11 - 2 tablespoons extra-virgin olive oil
12 - 1 1/2 teaspoons flaky sea salt
13 - Freshly ground black pepper, to taste
# Method steps:
01 - Whisk the bread flour and fine sea salt together in a large mixing bowl until evenly distributed.
02 - Dissolve the active dry yeast in the lukewarm water and let rest for about 5 minutes, until the surface becomes foamy.
03 - Pour the yeast mixture and 3 tablespoons of olive oil into the flour mixture and stir with a wooden spoon or dough scraper until a cohesive, slightly sticky dough forms.
04 - Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 60 to 90 minutes, or until doubled in volume.
05 - Generously oil a 9x13-inch baking tray. Gently transfer the risen dough to the tray and, using oiled fingertips, press and stretch it to fill the pan, creating dimples across the surface.
06 - Cover the tray with a towel and allow the dough to rest for 30 to 40 minutes to puff slightly.
07 - Preheat the oven to 425°F (220°C) so it reaches temperature while the dough completes its second rise.
08 - Drizzle 2 tablespoons of olive oil evenly over the dough. Scatter halved cherry tomatoes and the chopped and torn herbs across the surface, finish with flaky sea salt and freshly ground black pepper to taste.
09 - Bake for 22 to 25 minutes, or until the focaccia is golden brown and the edges are crisp.
10 - Allow the focaccia to cool slightly in the pan, then transfer to a board, slice, and serve warm or at room temperature.
