• In the bowl of a mixer fitted with the dough hook, mix the yeast with 1/4 cup water. Let sit for a minute until bubbly.
• Add the rest of the water, flour, and sugar, and knead for 6 minutes. Add the salt and olive oil and knead for one more minute or two. Scrape the sides of the mixer to get any dough that separates.
• Transfer the dough to a greased bowl, or simply leave the dough in the mixer bowl. Cover with plastic wrap and let it rest for 20 minutes. Punch the dough down to let the air out, and divide it into 15 balls(each about 50 grams.) Grease them with olive oil on all sides(to prevent sticking), and place on a baking sheet fitted with parchment paper. Wrap the baking sheet in plastic wrap and refrigerate for 24 hours, or overnight.

Herb Oil

• In a small pan or pot, heat the olive oil with the minced garlic. Lightly sautée until the garlic is fragrant until just starting to turn golden. Remove from the heat and let cool. Add the herbs and salt and pepper. Set aside.

Preheat, Shape and Bake

• When ready to bake, Preheat the oven to 480 F(250 C). Place a baking brick or simply turn a baking sheet upside down, on the bottom rack of the oven. This makes the bottom of the bread extra crisp!
• Stretch the balls of dough into 8 inch long strips( see photo). Work slowly, as not to rip the dough. The edges will be thicker than the centre of the bread. Place them carefully on the hot upside down baking sheet and gently brush with herb oil. Bake for 5 minutes, until golden.
• While hot, brush the focaccia with more herb oil. Enjoy hot! To reheat(say the next day), simply place focaccia in the oven on high heat for a couple minutes, to regain their crisp.