Focaccia Alle Erbe

1. 1

   In a mixer bowl (I use Kitchen Aide) using the paddle attachment combine flour and yeast. With mixer running on slow, add water slowly. Increase speed. The dough will first come together then it will become batter like. Add sugar and salt and keep mixing for at least 10 minutes. After this time the dough will resemble a thick batter or melted mozzarella.

2. 2

   You can leave the batter/dough in the mixer bowl or you can scrape it out and into another container or bowl. Cover container with a lid or plastic wrap and let dough rise for 4 hours or at least until it has doubled in size.

3. 3

   Coat a 9inch by 13inch lasagna pan with olive oil and pour dough into pan. Spread dough evenly in the pan and cover it with plastic wrap. Allow it to rest for 1 hour.

4. 4

   An hour before baking, pre-heat the oven to 475 degrees. Have a shelf in the middle of the oven.

5. 5

   Uncover the dough; sprinkle the dough evenly with sea salt and desired herbs. Drizzle good extra virgin olive oil evenly over the dough and cook for 15-20 minutes at least.

6. 6

   Times will vary depending on the oven, so check the focaccia after 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.