Focaccia

🥘 Ingredients

• bread flour 22 ½ ounces
• salt 2 tsp
• yeast 2 tsp
• olive oil 6 tbsp
• water 16 ounces
• olive oil ½ cup
• fresh herbs ¼ cup
• dried herbs 4 ½ tsp
• salt ¾ tsp
• granulated garlic ¾ tsp
• minced garlic 2 clove
• black pepper ¼ tsp
• olive oil ¼ cup
• salt

1. 1

   bread flour , salt , yeast (active or instant), olive oil , and water are mixed on low with the dough hook of a stand mixer . Once a wet, sticky ball forms, knead on medium for 7 minutes to create a smooth, sticky dough.
2. 2

   Oil a large (10-cup) rectangular container and scrape the dough into it. Let the dough rest for 5 minutes .
3. 3

   Wet or oil your hands, and stretch the dough on both ends until it is twice the length, then fold like a letter. Spray with oil and cover with plastic wrap.
4. 4

   Let the dough rest for 30 minutes , then repeat the stretching and folding.
5. 5

   Rest another 30 minutes , and repeat the stretching and folding for a final time.
6. 6

   Let the dough ferment for 1 hour .
7. 7

   Make Homemade Herb Oil: Warm olive oil , fresh herbs or dried herbs , salt , granulated garlic or minced garlic , and black pepper to 100°F.
8. 8

   Line a 12x17 inch sheet pan with parchment and coat with olive oil . Transfer the dough onto the parchment, top with half of the herb oil (see recipe above), and dimple and spread it evenly. Cover with plastic wrap and refrigerate overnight.
9. 9

   Remove the pan from the fridge 3 hours before baking. Drizzle with the remaining herb oil and dimple it in. Let rest at room temperature for 3 hours , or until the dough doubles in size.
10. 10

    Preheat oven to 500°F. Sprinkle dough with salt , place pan in the oven, then reduce temperature to 450°F.
11. 11

    Bake for 10 minutes , rotate the pan, and bake for another 7 minutes .