FOCACCIA WITH FRESH HERBS

Focaccia with Fresh Herbs image

A delicious soft Italian flat bread, perfect for a quick snack and ideal for sandwiches!

Provided by Marilena Leavitt

Categories Bread

Number Of Ingredients 9

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Ingredients

1¾ cups warm water
1 package active dry yeast
1 TBSP. sugar
5 cups bread flour or pizza flour
1 TBSP. sea salt
1 cup extra-virgin olive oil, divided
¼ cup fresh herbs, finely chopped (thyme & rosemary)
--- coarse sea salt for sprinkling
--- pinch of red pepper flakes (optional)

Steps:

In a 2-cup measuring cup, combine the warm water, yeast and sugar. Set aside in a warm place until the yeast is forming small bubbles, about 10 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, the sea salt, ½ cup of the olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 3 more minutes on a medium speed until it becomes smooth and soft. If the dough feels sticky and tacky, sprinkle it with some more flour.
Transfer the dough to a clean, lightly floured surface and knead it by hand for a few minutes, adding more flour if necessary.
Coat the inside of the mixing bowl lightly with some olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a large pan (13" x 18" x 1" jelly roll pan) with ¼ cup of the remaining olive oil. Alternatively, coat three 9" cake pans or cast iron skillets with olive oil.
Put the dough onto the pan (or the three smaller pans) and begin pressing it out and stretching it to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Put the dough in a warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425° F.
Sprinkle liberally the top of the focaccia with the chopped herbs, some coarse sea salt, a pinch of red pepper flakes (if using) and lightly drizzle with the rest of the olive oil. Bake it until the top is golden brown, about 25 minutes. Remove the focaccia from the oven, place on a rack and let it cool. Cut in small squares and serve.