Here is the exact recipe to replicate the Garlic, Herb, and Parmesan Focaccia shown in the video:

Ingredients

For the Dough:

• Bread flour: 500g (approx. 4 cups)
• Warm water: 420ml (approx. 1 ¾ cups)
• Instant yeast: 7g (1 packet)
• Honey or sugar: 1 tsp
• Fine sea salt: 10g (approx. 2 tsp)
• Extra virgin olive oil: 2 tbsp (for dough) + 4–5 tbsp (for pan and drizzling)

Garlic Herb & Cheese Topping:

• Minced garlic: 4 cloves
• Fresh herbs: 3 tbsp finely chopped (parsley, rosemary, or basil)
• Extra virgin olive oil: ¼ cup
• Parmesan cheese: ½ cup finely shredded
• Flaky sea salt: 1 tsp

Instructions

1. Mix & Cold Ferment (For Big Air Bubbles)

1. Whisk warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until frothy.
2. Add bread flour, 2 tbsp olive oil, and fine sea salt. Mix until a wet, sticky dough forms with no dry spots.
3. Cover and perform 3 sets of stretch-and-folds every 30 minutes over 1.5 hours:
   • Stretch & Fold: Wet your hands, grab one side of the dough, pull it up, and fold it over the center. Turn the bowl 90 degrees and repeat for all 4 sides.
4. Cover tightly with plastic wrap and chill in the refrigerator for 12 to 24 hours. Cold fermentation creates the giant air pockets seen in the video.

2. Pan Proofing

1. Line a glass or metal baking pan with parchment paper and drizzle 3 tbsp of olive oil over it.
2. Gently transfer the cold dough into the pan. Turn it over once to coat both sides in oil.
3. Let it rise at room temperature, uncovered, for 2 to 4 hours until it fully fills the dish and becomes super jiggly and filled with bubbles.

3. Topping & Dimpling

1. Preheat your oven to 220°C (425°F).
2. Mix ¼ cup olive oil, minced garlic, and fresh herbs in a small bowl.
3. Drizzle extra olive oil over the top of the dough, then spoon the garlic herb mixture evenly across the surface.
4. Oil your fingers and press them deep into the dough until touching the bottom of the dish to create deep dimples, watching the large air bubbles bloom.
5. Generously sprinkle the shredded parmesan cheese and flaky sea salt over the top.

4. Bake

1. Bake for 22 to 26 minutes until the cheese is melted, golden brown, and bubbling, and the crust turns deep golden brown.
2. Transfer to a cooling rack immediately so the bottom stays crispy. Rest for 10 minutes before slicing.