Garlic and Herb Focaccia

Nut-free, Soy-free 

This focaccia is extra fluffy and absolutely delicious. After the soft, yeasted dough goes through two rises, you’ll use your fingers to press dimples into it, which is satisfying and fun. It’s a great addition to your weekly dinners. Serve it with Pesto Pasta, Classic Stuffed Shells or slathered with Kale Artichoke Dip.

PREP TIME: 30 minutes, plus inactive time for rising

COOK TIME: 22 to 26 minutes

YIELD: 12 slices

INGREDIENTS:

• 1½ cups (360 ml) warm water (heated to 100 to 110°F [37 to 43°C])
• 1 tbsp (12 g) granulated sugar
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 4½ to 5 cups (562 to 625 g) all-purpose flour (spooned and leveled or weighed)
• 1½ tsp (9 g) salt
• ⅓ cup plus ¼ cup (140 ml) olive oil, divided

For Rising

• 1½ tsp (7 ml) olive oil

For Topping

• 2 tbsp (30 ml) olive oil
• 2 tsp (2 g) dried rosemary
• 1 tsp dried basil
• 1 tsp dried parsley
• 4 cloves garlic, peeled and minced
• 1½ tsp (6 g) flaky sea salt

INSTRUCTIONS:

1. In a small bowl, whisk together the warm water and sugar. Sprinkle the yeast on top and whisk until it is mostly dissolved. Set aside for 5 to 10 minutes, until the mixture has foamed.
2. In the bowl of a stand mixer fitted with the hook attachment, or in a large bowl, stir together 4½ cups (562 g) of the flour and the salt.
3. Once the yeast mixture is foamy, add it and ⅓ cup (80 ml) of the olive oil to the flour mixture. Beat the mixture on low speed or stir with a rubber scraper or wooden spoon, scraping the sides as necessary, until you have a soft but manageable dough. Add more flour, up to ½ cup (62 g), as needed, to ensure the dough is not too sticky to handle.
4. Either beat the dough in the stand mixer on low speed for 5 to 7 minutes, or transfer the dough to a lightly floured surface and knead by hand for 5 to 7 minutes, incorporating more flour as needed so that the dough does not stick to the sides of the bowl or to your hands. The dough is ready when you gently press into it and it slowly bounces back.
5. Coat a large bowl with 1½ teaspoons (7 ml) of olive oil. Form the dough into a ball and place it in the bowl. Turn to lightly coat the ball with oil. Place a clean towel over the bowl. Let it rest in a warm place until the dough has doubled in size, about 1 hour.
6. Meanwhile, pour the remaining ¼ cup (60 ml) of olive oil into a jelly-roll pan that is about 10 x 15 inches (25 x 38 cm). Evenly spread so that it covers the bottom of the pan.
7. Once the dough has doubled, place it on the pan and press the dough to fill the pan. Cover with plastic wrap or a clean towel (so that it sits directly on top of the dough) and let it sit for another hour, until it has doubled again.
8. During the last 10 minutes of the second rise, preheat the oven to 425°F (220°C).
9. Once the dough has doubled, spread the 2 tablespoons (30 ml) of olive oil on top. Use your fingers to press dimples all over the dough. Sprinkle the top of the dough with the rosemary, basil, parsley, garlic, and flaky sea salt.
10. Bake the focaccia for 22 to 26 minutes, until golden brown and crisp to your liking. Eat warm or allow it to cool before slicing. Enjoy your homemade focaccia!