Original recipe

Olive Oil and Herb Focaccia

A flexible sheet-pan focaccia suited to sandwich service, bread baskets, or antipasto boards.

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Ingredients

500 g all-purpose or bread flour
10 g fine salt
7 g instant yeast
400 ml lukewarm water
60 ml olive oil, divided
Rosemary or mixed herbs
Flaky salt for finishing

Method

Mix flour, salt, yeast, water, and half the oil into a sticky dough.
Cover and rest until visibly risen, then fold the dough over itself several times.
Oil a sheet pan, stretch the dough gently, and allow it to rise again.
Dimple the surface, add remaining oil, herbs, and flaky salt.
Bake at 220°C until deeply golden; cool before portioning.

Planning note

This dependable dough uses olive oil throughout: in the pan, in the crumb, and across the finished surface. For foodservice planning, bake in full sheets and portion only after the bread has cooled.

Adapt batch size, holding, allergen controls, and food-safety procedures to your operation.

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