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| Herbed Focaccia Bread, fresh from the oven |
2 cups lukewarm water (110 degrees F)
2 1/2 tsp active dry yeast
2 tbsp coarsely chopped fresh rosemary (two large sprigs, stems removed)
2 tbsp coarsely chopped fresh sage
1 tbsp coarsely chopped fresh thume
1 1/4 tsp kosher salt
4 1/2 c King Arthur bread flour, plus more if kneading by hand
3 tbsp extra-virgin olive oil
Directions
1. Add yeast to warm water and let sit for a few minutes to bloom (foam up); then add half the herb mix to it. Set aside.
2. Measure out 4.5 cups of bread flour and whisk together in a large mixing bowl with kosher salt.. Pour in yeast-herb water. From outer-to-inner, use a rubber spatula to gently combine the water and flour together. This makes a very shaggy looking dough. On a lightly floured surface, turn the dough out and knead 8-10 minutes until smooth and elastic. For a warm, humid day, this dough came together surprisingly easy. Roll it into a ball and put it into a clean mixing bowl. Set a large plate on top and let it rise until doubled in volume for 1.5 hours.
3. In a separate large mixing bowl, mix together olive oil and remaining herbs. After the first rise, empty the dough into the bowl with the herbs and punch down. Let rise a second time for 45 minutes.
Preheat oven to 400 degrees F with a pizza stone or tile.
4. Line a baking sheet with parchment paper. Pour out blob of dough from the bowl onto the parchment paper. The herbs and oil should be on the top part of the dough. Spread out the dough so that it is rectangular or oval. Use your fingers to create dimples in the dough.
5. Transfer the dough with the parchment paper to the pizza stone and bake for 25 minutes.
6. Let cool on a wire rack for 10 minutes.
