Focaccia with garlic and mixed herbs 2

 Using Olive Oil Dough

220 ml lukewarm water

20 ml extra virgin olive oil

1/2 tsp Active Dry Yeast

1 tsp salt

1 tsp sugar

267 g unbleached all purpose flour

Mix well and let it rise at room temp. for 2 hours, the dough will be double in size.

Refrigerate at least 3 hours or overnight

Use a pair of scissors to cut 1/2 portion out 

Leave it at room temp for 40 min. The dough 's size will enlarge just a little bit

before putting into the oven spread <<1 +1/2 tbsp olive oil + garlic + mixed herbs + a little bit of sea salt >> on top

Bake at 220 C for 25 min.

Ref: Artisan Bread in Five Minutes a Day Page 134,150