Focaccia Bread
2 1/4 tsp Quick Rise Instant Yeast*
1 1/3 cup warm water (about 110-120 degrees)
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil (plus more for drizzling)
2 tsp Pink Himalayan salt from grinder
2 scoops Herbs de Provence (or to taste)
1) Add flour, olive oil, yeast and water into mixer and blend on medium for 5 minutes
2) Remove from mixing bowl, and move to another bowl (greased with olive oil all over sides and bottom) cover with a damp towel place in a warm location.
3) Let sit for 60 minutes or until dough has nearly doubled in size
4) Turn dough out onto floured surface and roll into large circle or rectangle 1/2 inch thick the size of the pan you intend to cook it in. (I love using my pie pans for this, this recipe makes 2 perfect pie pan Focaccia). Use olive oil to grease cooking vessels. Put dough in the desired cooking vessel and cover with greased plastic wrap. Set aside for 20 minutes to rise again
4) Set oven to 400 degrees, remove plastic wrap and use your fingers to poke deep holes into the Focaccia. Drizzle olive oil evenly over the top of Focaccia as well as sprinkling the Herbs de Provence. Lastly grind Pink Himalayan salt over top of Focaccia
5) Bake for 20 minutes or until dough is slightly golden and cooked all the way through.
6) Mangia!
*Trust me, use the quick rise Instant yeast, it works 100% of the time without fail and without effort!
