Herb Bread or Pizza Dough

1. Activate Yeast

Stir the dry yeast into the lukewarm water in a bowl and let it sit until it becomes bubbly, about 30 minutes.

2. Initial Flour Mixture

Mix ¼ cup of unbleached white flour with ¼ cup of rye flour in a separate bowl. Combine it with the activated yeast mixture and let it sit for an additional 30 minutes.

3. Prepare Dough

Mix the remaining ¾ cup of unbleached white flour with the salt. Stir this into the yeast and initial flour mixture, then add the cold water and ¼ cup of olive oil, stirring until the dough is soft and elastic.

4. First Rise

Place the dough in a large bowl and cover it, allowing it to rise for about 2 hours or overnight in the refrigerator.

5. Preparation for Baking

Press and shape the risen dough into a lightly oiled 10-inch by 15½-inch rimmed baking or sheet pan. Cover and let it rise for a second time, about 2 hours.

6. Baking

Preheat the oven to 450°F. Sprinkle the dough with coarse sea salt and bake for 20 to 25 minutes until golden brown and crisp.

7. Cooling

Invert the baked focaccia or pizza dough onto a rack to cool.