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To make the herb mixture: In a medium skillet, heat the olive oil over medium heat. Add the onion, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
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Stir in the herbs and seasoning. Continue to cook for 3 to 4 minutes, until the mixture is fragrant and the herbs have softened slightly. Remove from the heat and let cool completely. (The herb mixture can be made up to 2 days ahead; store it in an airtight container in the refrigerator until ready to use.)
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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl (a 3-quart bowl with a lid works great), whisk together the flour, salt, sugar, and yeast.
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Add the water and olive oil and stir — with a spatula, bowl scraper, dough whisk, or your hands — until the mixture is thoroughly combined and homogeneous; there should be no dry patches or lumps. Cover the bowl and set it aside for 15 minutes.
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Perform the first bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've made a full circle around the bowl, about 8 to 12 times. Once you’ve circled the bowl, flip the dough over in the bowl so that the smooth side is up; the first bowl fold is now complete. Cover the bowl and let the dough rest for 15 minutes.
Note: You’ll be doing this three more times over the next 45 minutes, each time further developing the dough’s strength.
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Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking!) At this point, the dough should feel smoother and tighter. Cover the bowl and let the dough rest for 15 minutes.
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Sprinkle 2 tablespoons (about 25g) of the herb mixture over the dough, then repeat the bowl fold for a third time, incorporating the herb mixture as you fold. Cover the bowl and let the dough rest for 15 minutes.
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Sprinkle another 2 tablespoons (about 25g) of the herb mixture over the dough, then repeat the bowl fold for a fourth and final time; the dough should feel relatively strong.
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Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F) for 1 hour; see this post, Where to put dough to rise, for tips. After 1 hour, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface.
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To prepare the pan: Once the dough has risen, spray the bottom and sides of a 9" square Fabulous Focaccia Pan with nonstick spray. (See “tips,” below for details about this pan as well as alternative pan options.) Fully line the pan with parchment so that there’s some excess overhanging the edges. Lightly spray the parchment with nonstick spray, add 1 tablespoon (13g) of the olive oil, and tilt the pan to spread the oil evenly across the bottom.
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Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hand as paddles (and a bowl scraper for assistance, if needed) swiftly but gently flip the dough over so that it’s coated in oil; try to handle the dough minimally to keep it from deflating.
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Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours, until it’s marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.
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Toward the end of the rise, preheat the oven to 475°F with a rack in the lower third of the oven.
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Once the dough has risen, sprinkle the remaining herb mixture (about 1/2 cup or 100g) over the top of the dough. Lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2" apart. The goal is to thoroughly dimple the dough without deflating it — aim for decisive yet gentle motions. If there are any large untouched areas of the dough, add additional dimples using one finger.
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To top the dough: Drizzle the remaining 1 tablespoon (13g) olive oil all over the surface of the dough and the herb mixture; it’s OK if it pools in some dimples.
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Bake the herb focaccia for 10 minutes, then tent with aluminum foil (to prevent the herb mixture from burning). Bake the focaccia for 8 to 10 more minutes, until brown in the highest spots and golden in the crevices.
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Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a wire rack or cutting board; remove the parchment strip. Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for 6 to 8 minutes, until the sides are golden brown and crisp; you no longer need to cover the focaccia with foil. Remove the focaccia from the oven once again and transfer it to a wire rack to cool completely.
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Storage information: Herb focaccia is best enjoyed the day it's made. If storing leftovers, wrap loosely in foil, keep at room temperature, and reheat before serving.
