Rustic Herb Focaccia or Artisanal Pizza Crust

1. Activate the Yeast

In a bowl, stir together 2 teaspoons of dry yeast and 0.5 cup of lukewarm water until the yeast is dissolved.

2. Make the Sponge

Add 0.25 cup of unbleached white flour and 0.25 cup of rye flour to the yeast mixture. Mix it well and then let it sit for about 30 minutes until it's bubbly.

3. Prepare Remaining Flour Mixture

In another bowl, mix together 0.75 cups of unbleached white flour and 1 teaspoon of salt.

4. Combine Sponge and Flour Mixture

Once the sponge is ready and bubbly, stir the flour mixture into the yeast mixture. Add 0.75 cup of cold water and 0.25 cup of olive oil. Mix everything together until it forms a dough. Knead the dough for about 5 minutes until it is soft and elastic.

5. First Rise

Place the dough in a large, oiled bowl and cover it. Let it rise until it has doubled in size, which will take about 2 hours. For even better flavor, you can let it rise overnight in the refrigerator.

6. Flatten Dough

Oil a 10-inch by 15.5-inch rimmed baking sheet. Flatten the dough onto the sheet, and if it resists stretching, let it rest for 10 minutes before continuing.

7. Dimple and Drizzle

Dimple the surface of the dough with your fingers and drizzle it with 2 tablespoons of olive oil. Cover the dough again and let it rise until it has doubled in size, which will take about another 2 hours.

8. Preheat Oven

Preheat your oven to 450°F about 30 minutes before you plan to bake the focaccia. If you have a baking stone, place it in the oven to heat up as well.

9. Bake the Focaccia

Just before baking, sprinkle 1 teaspoon of coarse sea salt over the top of the dough. Bake the focaccia for about 20 to 25 minutes until it is golden and crisp.

10. Cool the Bread

Once done, invert the pan to remove the bread and place it on a cooling rack to cool.

11. Variation with Herbs

For variations, you can add 1 tablespoon of chopped fresh rosemary or sage over the dough before baking, or incorporate fresh tender herbs into the dough along with the olive oil.