Herbed Focaccia
Ingredients
2 1/2 tsp. (1 package) active dry yeast
1/2 cup warm water (105° to 115°F)
1 1/2 cups milk
6 Tbs. olive oil
5 cups unbleached all-purpose flour
2 tsp. salt
1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
1 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary
1 tsp. chopped fresh sage or 1/4 tsp. dried sage
Coarse salt, to taste
Directions
In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 Tbs. of the olive oil and stir to combine.
In a large bowl, using a wooden spoon, stir together the flour, salt, thyme, rosemary and sage. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Oil a 15-by-10-by-1-inch jelly-roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
Preheat an oven to 450°F.
Using your fingertips, press down firmly into the dough to make dimples about 1 inch apart and 1 inch deep. Drizzle the entire surface with the remaining 2 Tbs. oil and sprinkle with the coarse salt.
Bake until golden brown, 25 to 30 minutes. Slide the focaccia onto a wire rack and let cool completely. Cut into squares to serve.
