Focaccia Bread

Ingredients

• 2 cups (480ml) warm water (100°F to 110°F)
• 1 (0.25-ounce/7g) packet active dry yeast
• 1 tablespoon honey
• 5 cups (600g) all-purpose flour
• 1 tablespoon salt
• 1 to 2 tablespoons chopped fresh or dried herbs (optional)
• 9 tablespoons (135ml) extra-virgin olive oil, divided, plus more for greasing and serving
• red bell pepper, thinly sliced
• red onion, thinly sliced
• yellow squash, thinly sliced
• cherry tomatoes, halved
• kalamata olives, pitted and halved
• feta cheese, crumbled
• fresh rosemary, chopped (optional)
• crushed red pepper flakes (optional)
• shallots, thinly sliced
• basil leaves (optional)

Instructions

1. In a large bowl, combine 2 cups (480ml) warm water (100°F to 110°F), 1 packet active dry yeast, and 1 tablespoon honey. Stir and let sit for 5 minutes, until foamy.
2. Add 5 cups (600g) all-purpose flour, 1 tablespoon salt, and 1 to 2 tablespoons chopped fresh or dried herbs (optional) to the bowl with the yeast mixture.
3. Fold together with a spatula until no dry bits of flour remain.
4. Add 4 tablespoons (60ml) extra-virgin olive oil to the bowl and gently fold it into the dough until the dough is coated in olive oil.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 2 hours, or until doubled in size.
6. Once doubled, punch down the dough and gently stretch it to fill the bottom of a greased 9x13 inch baking pan or two 8-inch square pans.
7. Drizzle 4 tablespoons (60ml) extra-virgin olive oil over the dough, then gently press your oiled fingertips into the dough to create dimples and stretch it towards the edges of the pan.
8. Let the dough rest, uncovered, for another 30 minutes.
9. Preheat oven to 450°F (230°C).
10. Top the focaccia with your desired toppings, such as sliced bell peppers, onions, squash, tomatoes, olives, feta, rosemary, or crushed red pepper flakes. Drizzle with more olive oil.
11. Bake for 20-25 minutes, or until golden brown and crispy.
12. Remove from the pan and let cool on a wire rack for at least 5 minutes before slicing and serving.
13. Focaccia can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.