Focaccia Bread

• For the Bread:
• 5 cups bread flour
• 2 teaspoons salt
• 2 teaspoons instant yeast
• 6 tablespoons olive oil
• 2 cups water, at room temperature
• Extra olive oil, for greasing the pan
• Herb olive oil (recipe below)
• For the Herb Oil:
• 2 cups olive oil
• 1 cup chopped fresh herbs (any combination of basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, savory, and sage) - OR - 1/3 cup dried herbs or a blend such as herbes de Provence (we used basil, parsley, oregano, thyme, and rosemary)
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
• 5 garlic cloves, minced

1. Heat 2 cups of olive oil to about 100 degrees F. Add 1 cup of chopped fresh herbs or 1/3 cup dried herbs. Add salt, pepper, and garlic. Stir together and allow to steep.
2. Stir together flour, salt, and yeast in a large mixing bowl. Add olive oil and water and mix on low speed until all the ingredients form a sticky ball. Mix on medium speed for about 5 to 7 minutes, or until the dough is soft and sticky.
3. Sprinkle flour on the counter. Transfer dough to the bed of flour and dust liberally with flour, patting dough into a rectangle. Let dough relax for 5 minutes.
4. Stretch dough from each end to twice its size. Fold it over itself to return it to a rectangular shape. Mist top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.
5. Let rest for 30 minutes. Stretch and fold dough again; mist with spray oil, dust with flour, and cover. After 30 minutes, repeat.
6. Allow covered dough to ferment on counter for 1 hour.
7. Line a sheet pan with baking parchment paper and drizzle olive oil over paper. Spread oil over the entire surface. Lightly oil hands and transfer dough to sheet pan, maintaining rectangular shape.
8. Spoon half of herb oil over the dough. Use fingertips to dimple the dough and spread it to fill the pan simultaneously. Use more herb oil as needed to ensure that entire surface is coated with oil.
9. Loosely cover the pan with plastic wrap. Refrigerate dough overnight.
10. Remove pan from refrigerator 3 hours before baking. Drizzle additional herb oil over surface and dimple in. Cover pan with plastic and proof dough at room temperature for 3 hours, rising to a thickness of nearly 1".
11. Preheat oven to 500. Place pan in the oven. Lower oven setting to 450 and bake for 10 minutes. Rotate pan 180 degrees and continue baking bread for 5-10 minutes, or until it is lightly golden brown.
12. Remove pan from oven and immediately transfer focaccia out of pan onto a cooling rack. Cool for at least 20 minutes before serving.

bread, bread flour, salt, yeast, olive oil, water, extra olive oil, olive oil, oil, olive oil, fresh herbs, coarse kosher salt, ground black pepper, garlic

Taken from www.epicurious.com/recipes/member/views/focaccia-bread-50184730 (may not work)