Lightly oil a 2-3 litre plastic container.
Tip bread flour and pasta flour into a large mixing bowl and add the salt and yeast, keeping them on separate sides of the bowl. Make a well in the middle of the flour and add 40ml olive oil. Using the dough hook, start up the mixer, using a low speed, and slowly add the water. Continue to add water until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water but you may need to add a little bit more. The dough that you want is very soft and a bit wetter than a standard bread dough. Once all the flour is incorporated, increase the speed of the mixer
to 2 and mix for approximately 5 minutes, or until the dough starts to form a soft smooth skin.
When the dough looks soft and elastic put it into the oiled tub. Cover with a tea towel and leave your dough to rise
until at least doubled in size – around 1 hour.
Line 2 baking trays with parchment paper and drizzle with olive oil. (I used 2 20cm x 20cm ceramic bakers which do not need the parchment paper but do need to be oiled).
Carefully tip the dough on to a work surface. Do not knock back the dough but handle it gently to keep as much air in the dough as possible. Divide the dough in half and put each half into a separate tin. Stretch to fit the tin. (The dough will spread a little during the second rise so doesn’t need to fit the tin perfectly).
Cover the dough with some oiled cling film and leave to prove for about 1 hour, until the dough has doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile heat the oven to 220◦C.
Make deep dimples in the focaccia dough with your fingers, pushing them all the way through the dough to the bottom. Drizzle each focaccia with olive oil, sprinkle with a little flaky sea salt and herb of your choice. (I made one with dried oregano and one with fresh rosemary). Bake, towards the top of the oven, for 15 minutes or until cooked through. When you tap the bottom of the focaccia you should hear a hollow sound. Drizzle with a little more olive oil and leave to cool on a wire rack.