Rosemary Focaccia Bread

I made this bread last night to go with a Seafood Chowder – it was super easy, especially when used with my Kitchenaid stand mixer to knead the dough. You can use any herbs, I used fresh rosemary and thyme.

Prep time: 75 min Bake time: 20 minutes Makes 8-12 pieces

• 1 1/3 cup warm water (about 110 degrees F)
• 2 teas sugar or honey
• 1 (0.25 ounce) package of active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teas flaky sea salt (if you have it, if not, use 1 teas), plus extra for sprinkling
• 2 springs of rosemary and/or any other fresh herbs

1. Proof the yeast. Add warm water (about 110 degrees F) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir and mix it in the with the water. Then let it sit for 5-10 minutes until the yeast is foamy.
2. Knead the dough. Set the mixer to low speed, and add gradually the flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing).
3. First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for about 45-60 minutes or until it was nearly doubled in size.
4. Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until the dough is about 1/2 inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
5. Prepare the dough. Preheat oven to 400 degrees F. Transfer the dough to a large parchment-covered baking sheet (or press into a 9 x 13 inch dish). Use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh herbs and sea salt.
6. Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
7. Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

This recipe was inspired by www.gimmesomeoven.com!