Three-Herb Focaccia Of The Gods

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Bread flour: 250 gms
Fresh basil: 4 or 5 sprigs, chopped
Fresh thyme: 2 sprigs, bruised
Dry tarragon: a pinch
Red chilli flakes: a pinch (optional)
Wheatgerm: 3 tbsp
Yeast: 2 tsp
Warm water: 1 cup
Salt: 0.5 tsp
Olive oil: 3 tbsp
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WHAT YOU NEED: Large bowl, baking tray, oven
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1. Pour 2 tbsp of olive oil into the bowl. Add the herbs, salt and chilli flakes, and mix in.
2. Add the flour, wheatgerm and yeast, and run your fingers through the mixture to distribute the herbs, yeast and salt evenly.
3. Add warm water little by little, and knead the dough till it is smooth and somewhat elastic.
4. Cover and let it rise for an hour or two.
5. When the dough has doubled, punch it in and knead it once more. Roll it out, fold the edges in to make it rectangular, and roll it out again. It should be about .75 cm to 1 cm thick.
6. Oil the baking tray, and place the rolled-out sheet of dough on it. Pour the remaining oil on the dough, and spread evenly, making sure the entire surface is oiled.
7. Cover and place in the refrigerator, overnight.
8. Take out the tray the next morning. Turn the oven on, and once it's hot, toss the bread in. After about ten minutes, turn the tray around to make sure the bread is baked evenly. (This may not be necessary if you have a decent oven.)
9. Keep a constant eye on the bread. The moment it starts to look like it's brown/done, take it out. Tap it with a spoon: if it sounds hollow, it's done. If it's a wee bit soft-ish, turn the oven off and put the bread back in - the residual heat will be sufficient to get it done.
10. Slice it horizontally, and serve with, oh, anything. Say tomatoes, mozz, and if you like, fresh basil.
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