Here is a recipe for a high-hydration Garlic Herb Focaccia

Ingredients

For the Dough:

• Bread flour: 500g (or all-purpose flour for a softer crumb)
• Warm water: 420ml (approx. 84% hydration)
• Instant yeast: 7g (1 packet) or 9g active dry yeast
• 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 Topping:

• Minced garlic: 3–4 cloves
• Fresh herbs: 3 tbsp finely chopped (parsley, rosemary, or thyme)
• Red pepper flakes: ½ tsp (optional)
• Flaky sea salt: 1 tsp (Maldon style)
• Extra virgin olive oil: ¼ cup

Step-by-Step Instructions

1. Mix & Ferment (Cold Proof for Best Bubbles)

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. Add bread flour, 2 tbsp olive oil, and fine sea salt. Stir with a spatula until a sticky, wet dough forms (no dry flour remaining).
3. Cover the bowl tightly and perform 3 sets of stretch-and-folds every 30 minutes over 1.5 hours:
   • Stretch & Fold: Wet your hands, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides.
4. Cover tightly and place in the refrigerator for 12 to 24 hours (cold fermentation builds flavor and strength for giant gas bubbles).

2. Second Rise in Pan

1. Pour 3 tablespoons of extra virgin olive oil into a 9×13-inch baking pan (metal sheet pans yield the crispiest bottom crust).
2. Gently tip the cold dough into the pan. Roll it around once to coat both sides in oil.
3. Without stretching it forcefully, let the dough rest at room temperature uncovered for 2 to 4 hours until it fully expands to fill the pan, puffing up with visible large air pockets.

3. Topping & Dimpling

1. Preheat your oven to 220°C (425°F).
2. In a small bowl, mix ¼ cup olive oil, minced garlic, chopped fresh herbs, and red pepper flakes.
3. Pour the herb mixture evenly over the surface of the dough.
4. Oil your hands thoroughly. Press your fingers straight down into the dough until you touch the bottom of the pan to create deep dimples. Watch the large air bubbles bloom up to the surface.
5. Sprinkle generously with flaky sea salt over the top.

4. Bake & Cool

1. Bake on the middle rack for 20 to 25 minutes until deep golden brown on top and sizzling at the edges.
2. Transfer immediately to a wire cooling rack so the bottom crust stays crisp instead of steaming in the pan.
3. Rest for 10–15 minutes before slicing.