Based on Epicurious’s “Rosemary Focaccia”
- 1 (1/4-ounce) package active dry yeast
- 5 cups unbleached all-purpose flour plus additional for kneading
- 1/4 cup plus 3 Tbsp extra-virgin olive oil
- 1 Tbsp finely chopped herbs (rosemarry, tarragon, etc), and/or spices (red pepper)
- 1 tsp coarse sea salt
- Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
- Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms.
- Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
- Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil.
- Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
- Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
- Preheat oven to 425°F.
- Stir together the remaining 3 Tbsp oil and any herbs and spices you like.
- Make shallow indentations all over dough with your fingertips, then brush with the oil mixture, letting it pool in indentations.
- Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
- Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
Makes 8 slices