Fresh Herb Focaccia
Makes two 8" focaccia
1 package active dry yeast
1 cup warm water, divided
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus extra for drizzle
2&3/4 cups flour, plus extra for kneading
1 teaspoon salt
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced fresh parsley
1 tablespoon fresh thyme leaves
2 tablespoons finely chopped fresh chives
In the bowl of a stand mixer, stir together the yeast and 1/4 cup warm water; mix in the honey. Let stand for 10 minutes to proof until the yeast has bloomed and is frothy.
Add the remaining water, olive oil, flour, salt, and herbs. Mix on low speed until dough comes together. Increase speed to medium-high and knead for about 5-8 minutes until dough is smooth and elastic. Dump dough onto a lightly floured surface and form into a ball.
Wipe a large bowl with olive oil and place dough in bowl, turning to coat. Cover with a damp towel and place in a warm, draft-free place. Let rise for 90 minutes or until doubled in size. Punch dough down and return to lightly floured surface. Divide dough in two.
Lightly oil two 8" baking pans. Stretch each portion of dough to fit in the pans with even thickness. Cover with towel and set in a warm place for 60 minutes until doubled in size.
Preheat oven to 450º. Use fingers to make indentations in the dough. Bake for ~13-15 minutes until focaccia is golden. Brush the tops with olive oil and sprinkle with coarse salt. Remove from pans and let cool on wire rack.