Herb-Roasted Focaccia

Prep time 2 hours 30 minutes, mostly rising Servings 8

Herb-roasted focaccia rewards patience over skill, most of the work is waiting for the dough to rise. SBEZI's thyme and oregano notes bake straight into the bread, both inside the dough and as the finishing coat on top.

Ingredients

3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
2 teaspoons salt
1/2 cup SBEZI, divided
2 teaspoons fresh thyme and oregano, chopped
Flaky salt, for topping

Instructions

Whisk the yeast into the warm water in a small bowl and let sit 5 minutes, until foamy on top, this confirms the yeast is active.
In a large bowl, combine the flour, salt, and 1/4 cup SBEZI, then pour in the yeast mixture and stir with a wooden spoon until a shaggy, sticky dough forms.
Knead the dough on a floured surface 5 to 6 minutes, until smooth and elastic, then place in an oiled bowl, cover, and let rise 1 to 1.5 hours, until doubled in size.
Press the dough into a well-oiled sheet pan, stretching it gently to fit the corners, cover, and let rise another 30 minutes.
Preheat the oven to 425°F. Use your fingertips to dimple the dough all over, pressing firmly down to the pan, then drizzle generously with the remaining SBEZI and scatter with thyme, oregano, and flaky salt.
Bake 20 to 25 minutes, until deeply golden on top and around the edges.
Let cool slightly on the pan before slicing and serving warm.

Nutrition

Serving size 1 piece

Calories 311

Total fat 14g

Saturated fat 2g

Cholesterol 0mg

Sodium 583mg

Carbohydrates 40g

Dietary fiber 1g

Sugars 0g

Protein 5g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.