The Crunchiest, Lightest Focaccia

Start by adding water and flour to a mixer.

In a separate container, dissolve fresh yeast in a bit of water and whisk until smooth.

Slowly add the yeast mixture to the dough in the mixer. Then, add a drizzle of oil, salt, and pepper.

Add fresh herbs like wild garlic, chives, and basil to the mixer and fold them into the dough.

Scrape the mixed dough onto an oiled surface, divide it, give each portion a few gentle folds, and then leave it to proof for a few hours.

After the first proof, fold each piece of dough a few times and then coat it in polenta for extra crunch.

After a second proof, place the dough in a lined baking tray. Cover the top with oil, dimple the surface with your fingers, and sprinkle with Maldon salt.

Bake for about 30 minutes until it's golden and crisp.