Supherb Focaccia

The only recipe you’ll knead 🥖

We originally made this to go along with the rest of a well-balanced meal. That all changed the moment the sheet pan came out of the oven 👃🏻 We decided to just stand there and eat (most of) the whole thing 😶

Our recipe is an adaption of Amanda Fredrickson’s Homemade Focaccia and it’s included below gifs👇🏻📸

Ingredients

• 2 packets of active dry yeast

• 1 tablespoon local honey

• 2 ½ cups warm water (specifically @ 110°F necessary for activating dat dry yeast)

• 5 - 6 cups all-purpose flour

• 2 tablespoons kosher diamond crystal salt

• ½ cup olive oil

• 2 tablespoon chopped woodsy herbs such as rosemary and thyme

• 1 tablespoon flaky sea salt

Instructions

Add yeast and honey to water and stir well to combine. Let yeast proof for 5-10 minutes until bubbly and foamy.

In stand mixer, fitted with dough hook, add 5 cups of flour and salt. Add yeast mixture and stir to combine. With the mixer on low, knead the dough until it comes together.

Finish kneading by hands on a clean surface for about 5 minutes until the dough is smooth and elastic. Place dough in a very well olive-oiled bowl and allow the dough to rise until doubled, about 30 - 45 minutes.

Punch the dough down. Move to a sheet pan that has been heavily doused in olive oil. Don’t think of this as baking bread, think of this as frying bread in the oven. Using your fingers, gently spread the dough into an even layer on the baking sheet. Let the dough proof for another 20 minutes or until doubled in size.

Pre-heat oven to 400°F.

Using your fingers, poke in the dough. Drizzle with remaining olive oil and sprinkle with fresh herbs and sea salt.

Bake the focaccia for about 20 minutes or until golden brown. Let cool for a couple minutes then serve.