Garden Focaccia
INGREDIENTS:
2 1/4 teaspoons instant yeast
2 teaspoons sugar
1 1/3 cup warm water
4 cups flour
2 teaspoons kosher salt (+ more for topping)
1/2 cup olive oil (+ more for greasing)
1 tablespoon fresh rosemary (or other desired herb such as basil, dill, thyme)
Desired toppings for decoration
DIRECTIONS:
Combine the yeast, sugar and warm water in a bowl. Stir gently and set aside. Allow the yeast to rest and become frothy (around 15 minutes). While the yeast is resting begin on the flour mixture.
To your mixing bowl (stand mixer fitted with dough hook preferred) add flour, salt, olive oil, and dill. Mix to incorporate ingredients. This should take around 30 seconds. While the mixer is still running pour the yeast mixture in slowly. Once all yeast is evenly distributed increase speed to medium. Allow to mix for 5 minutes. Turn the mixer off and scrape the sides and bottom of the bowl. Mix for another 5 minutes on medium. While the dough is mixing add olive oil to coat the bottom and sides of a large bowl. Turn the mixer off and form dough it into a ball. Transfer the dough to your prepared bowl. Once in the bowl turn the dough to evenly coat all sides. Cover and allow to rest in a warm spot for 1-1 1/2 hours, or until doubled in size.
Preheat oven to 400º.
Grease the bottom of your preferred pan with olive oil. I used a half sheet pan. Pour your dough out onto the center of the pan. Use your hands to gently spread the dough out to your desired shape. You may cover an entire pan for a thinner focaccia, make a medium sized oval as I did, or even use a casserole dish for a thicker version. Once you have achieved your desired shape cover the dough again and allow to rest 30 minutes.
Brush the top of your dough with olive oil. Evenly across the surface of the dough use your fingers to press down through the top of the focaccia until you feel the pan underneath. Now, It’s time to decorate! You can use a variety of mushrooms, peppers, tomatoes, herbs, edible flowers, onions, capers, etc. the possibilities are endless. Sprinkle with kosher salt. Bake for 20-25 minutes or until golden brown and cooked through. Allow to cool slightly before serving. Enjoy!