Garlic & Herb Focaccia

I am in love

540g all-purpose flour

13.5g salt

7.5g sugar

4.5g instant yeast

426g warm water (around 100°F)

27g extra virgin olive oil (plus more for the pan and topping)

Edit: Put in comments but –

Mix dry, mix wet. stir together. Cover with damp towel 15min, then stretch and folds around the bowl (pinch outside, stretch and fold to middle), cover and rest 15min – continue until 4 sets of stretch and folds.

Then cover and put in fridge for 48hrs

Before baking put in well oiled pan and proof at room temp for ~2hrs before baking at 450F for 20-22min.

For garlic & herb:

Was about 1 cup once all chopped and mixed together – parsley (40%), dill (20%), basil (40%), garlic (4-5 cloves), some confit garlic cloves (3), salt, pepper, parmesan, evoo.

Folded half into the dough during the final proof then put the rest on top before dimpling!