Focaccia Bread

Atlas Bar | Serves 8

500 grams of flour
1 tbsp. salt
½ tbsp. chopped rosemary
½ tbsp. chopped thyme
8 grams dry yeast
1 tbsp. sugar
325 grams of water heated to 100 degrees
20 grams of extra virgin olive oil

Combine flour with salt, rosemary and thyme. In a separate bowl, combine yeast, sugar and warm water. Let sit for five minutes. Add extra virgin olive oil. 

Combine yeast mixture with flour mixture. Work by hand until the dough is elastic. Allow to sit for 1 hour before spreading on an olive oiled sheet pan. Allow to sit for another hour before poking holes all over the top and covering with olive oil, sea salt and additional chopped herbs.