# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 1 packet (2 1/4 teaspoons) active dry yeast
04 - 1 1/2 cups lukewarm water (about 105–115°F)
05 - 3 tablespoons extra-virgin olive oil, plus additional oil for greasing
→ Topping
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons fresh rosemary leaves
08 - 2 tablespoons fresh thyme leaves
09 - 2 tablespoons fresh chives, finely chopped
10 - 2 tablespoons fresh basil, torn
11 - 2 tablespoons extra-virgin olive oil
12 - 1 1/2 teaspoons flaky sea salt
13 - Freshly ground black pepper, to taste
# Directions:
01 - Whisk the bread flour and fine sea salt together in a large mixing bowl until evenly distributed.
02 - Stir the active dry yeast into the lukewarm water and let sit for 5 minutes, until the surface is foamy.
03 - Pour the foamy yeast mixture and 3 tablespoons olive oil into the flour, then mix with a wooden spoon or dough scraper until a sticky, cohesive dough forms.
04 - Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and leave in a warm draft-free spot for 1 to 1 1/2 hours, until doubled in volume.
05 - Generously oil a 9x13-inch baking pan. Turn the risen dough into the pan and, using oiled fingertips, gently press and stretch it to fill the pan, creating dimples across the surface.
06 - Cover the filled pan with a kitchen towel and allow the dough to rise again for 30 to 40 minutes, until slightly puffed.
07 - Preheat the oven to 425°F (220°C) while the dough completes its second rise.
08 - Drizzle 2 tablespoons olive oil over the dough. Evenly distribute the halved cherry tomatoes and scatter the rosemary, thyme, chives, and basil across the surface. Sprinkle flaky sea salt and finish with freshly ground black pepper to taste.
09 - Bake on the center rack for 22 to 25 minutes, or until the focaccia is golden brown and the edges are crisp.
10 - Allow the focaccia to cool briefly in the pan for a few minutes, then transfer to a rack or slice directly and serve warm or at room temperature.
