Herbed focaccia bread

Herbed focaccia bread

Yields 1 sheet pan

Ingredients:

20gr. dried yeast

20gr, white sugar

600ml water (100 - 110 degrees Fahrenheit)

1kg. flour

10gr. sea salt

3gr. dried oregano

6gr. whole fennel seed

2gr. dried chili flakes

60ml extra virgin olive oil

Extra olive oil and course salt for drizzling and sprinkling

Directions:

Combine yeast, sugar, and water in bowl of a stand mixer

Once the yeast blooms, add sea salt, oregano, fennel seed, chili flakes, olive oil, and 3/4 of the flour

Knead in stand mixer, adding enough of the reserved flour that the dough pulls away from sides of bowl

Knead for 8-10 minutes. Remove from bowl, knead several times by hand, and transfer dough to an oiled bowl

Cover and let rest till doubled in size

Remove from bowl and press into a parchment lined sheet pan, press to fill pan and then dimple with fingers

Drizzle with some extra virgin olive oil and course salt, let rise till almost doubled again

Bake in preheated 375 degree oven 30-40 minutes , remove cool for 5-10 minutes, transfer to a rack to finish cooling

Use over the next few days, or cut and freeze for later use