Herb Focaccia

Makes 1/4 sheet pan

Ingredients

dough
2 1/2 cups (312g) King Arthur® All-Purpose Flour
1/2 tablespoon C&H® Granulated Sugar
1 1/8 teaspoons SAF Red Instant® Yeast
1/2 tablespoon Diamond Crystal® Kosher Salt
3/4 cup + 2 tablespoons (7 oz) warm water
1/4 cup cup California Olive Ranch® Extra Virgin Olive Oil
topping
1 tablespoon fresh herbs, chopped
North Fork Sea Salt Co® North Flake Salt

Directions

In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine. Add the water and 1/4 cup of the olive oil; mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle it with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.

Transfer the dough to a clean, lightly floured surface. Knead by hand briefly until the dough comes together into a smooth ball.

Coat the inside of a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once so that both the top and bottom are lightly covered with oil. Cover the bowl with plastic wrap and let dough rise until it has doubled in size, around 2 hours.

Coat a 1/4 rimmed baking sheet with 2 tablespoons of olive oil. Place the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over once to coat both sides with olive oil. Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan). Cover the pan with plastic wrap and place in the warm spot until the dough has puffed up and doubled in size, about 45 minutes.

While the dough is rising a second time, preheat the oven to 425°F. Set an oven rack in the middle position.

Sprinkle the top of the focaccia dough with the large flake salt and herbs, then lightly drizzle about 1/2 tablespoon of olive oil on top so it pools in the indentations.

Bake until golden brown, about 20 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.

Notes

• Double recipe for 1/2 sheet pan, I used 2 - 1/4 sheet pans for smaller loaves.
• For the herb mixture, you can use any fresh herbs. I often use rosemary and thyme.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.onceuponachef.com/recipes/rosemary-focaccia.html