Herb Focaccia

When temperatures reach 100 degrees in Texas, tomatoes stop turning red, plants wilt trying to keep up with the heat, and your options for fresh produce narrow. Hence why I’m sharing this recipe in the dead of Summer. This bread is rich in olive oil and flaky salt and is the perfect salad companion. It can be decorated using fresh or dried herbs, really anything edible you have on hand.

Bread:

• 2 ¼ tsp instant yeast
• 2 tsp sugar
• 1 ⅓  cups warm water
• 4 cups bread flour
• 2 tsp kosher salt (+ more for topping)
• ½ cup olive oil (+ more for greasing)
• 1 cup fresh herbs or ¼ cup dried herbs
• Edible toppings for decoration

Prepare the Dough:

1. In a small bowl, combine warm water and sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, olive oil, and herbs.
3. Mix the ingredients until a dough forms. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean, wet kitchen towel, and let it rise in a warm place for about 90 minutes, or until it has doubled in size.

Shape and Bake the Focaccia:

1. Transfer the ball of dough to a lightly oiled baking sheet. Pull and stretch the dough to fit the size of the baking sheet.
2. Cover the dough with a wet kitchen towel and let it rest for about 15-20 minutes.
3. Preheat your oven to 400°F.
4. After the dough has rested, use your fingers to create dimples on the surface of the dough.
5. Drizzle olive oil evenly over the surface of the dough, allowing it to seep into the dimples. Sprinkle sea salt generously and decorate with additional fresh herbs, colorful salts, and/or edible flowers. Now is your chance to get creative.
6. Bake for 25-30 minutes, or until the focaccia is golden brown.
7. Allow the focaccia to cool on a wire rack for 40 minutes to form a crust before slicing.
8. Serve the herb focaccia with olive oil and balsamic vinegar.