Carri-anne's Focaccia Bread

Carri-anne made Focaccia bread at our house and we really liked it -- great at any time of the day. The richness from oil and the intensity of the herb topping make it very satisfying. I think our version comes pretty close to hers.

Focaccia's a great breakfast, snack or mealtime accompaniment 

Carri-anne is a professional so her recipe is rather abbreviated:

Terse recipe, but fine for a professional

It also looks to be proportioned for a full sheet pan, not the half sheet pans (45x33 cm, 18x13 inch) that will fit in a domestic oven, so I'm cutting her recipe in half. At 74% hydration, this is a wet dough so will be sloppy, but that's fine since you'll be working on a sheet pan.

900 g   Flour, Bread (100%)
668 g   Water (74%)
 12 g   Yeast (1.3%, 1 Tbs)
 16 g   Salt, Kosher (1.8%, 1 Tbs)
150 ml  Extra Virgin Olive Oil
 20 g   Dried Herb Blend: Herbes de Provence, garlic powder, rosemary, etc
  9 g   Salt, Kosher, for topping

In stand mixer, combine Flour and Water until a shaggy ball forms and flour is incorporated.
Cover and let rest 30 minutes to autolyse (enzymes break down starch to sugars).
Add Yeast and mix in stand mixer for a minute at speed 1.
Add 16 g Salt and mix for 2 minutes at speed 2.
Leave dough in mixing bowl, cover, and let rise until doubled, about 30 minutes.

Add all the Oil to a half-sheet pan; it will seem like a lot.
Add the dough and stretch to fill: it will spring back.
Refrigerate for 10 minutes and stretch out again, lifting bottom of dough from the pan so it doesn't stick; it should feel more relaxed.
Repeat twice: it should be relaxed enough to fill the corners and start puffing up.
Top with Herb Blend and 9 g Salt -- this is more coverage than most focaccia but it's good this way; you can use fresh herbs too, but they weigh more so use a bit more.
I dimpled the dough with my fingers, but Carri-anne didn't.

Topped and dimpled, rising

Let rise until quite puffy, about 3 cm height, almost even with the edges of my sheet pan, about 45 minutes.
Bake at 180C (350F) until dark golden, about 45 minutes; it should rise to an impressive 4 cm.

Next Time

The bread stuck to the pan. Next time, make sure to lift the dough from the pan each time it's stretched out. Or maybe line with foil.
The dough lacked salt, but I had put salt in the topping so got a burst of salt; either ensure salt is in the topping or bump it up in the dough; I've noted it in the topping above.
The dried herb blend was a bit much at 30 g, so back it down to 20 g; updated above.
The herbs didn't adhere well to the top of the dough, so dimple or gently press it in more.
Watch out for standing pools of oil on the top as they'll weigh down the dough and prevent full rising -- spread it with your hands or a pastry brush.