Foccacia with Thyme and Rosemary
12 ounces water (cold tap)
.6 ounces yeast (instant active)
6 ounces olive oil
1 ounce sugar
1 pound 4.6 ounces all-purpose flour
.6 ounces salt
1 teaspoon rosemary (fresh, minced)
1 tablespoon thyme (fresh, minced)
Directions
- Scale all ingredients. Starting from the top of the list add all ingredients into mixing bowl.
- Using bread hook, mix on lowest speed for 2 minutes. After 2 minutes, check the dough for consistency and adjust if needed.
- Continue mixing on second speed for 4-6 minutes (dough will be sticky and slightly loose)
- Check dough for window, if successful remove dough from bowl and round on table.
- Cover and allow to double in size.
- Once doubled, punch down.
- Round dough, cover and allow to rest at least 30 minutes.
- Once dough has relaxed, place on lightly oiled sheet tray. Gently press dough outward to fill tray. If dough starts shrinking back, cover and rest 20 minutes and then proceed.
- Proof dough in a warm moist environment (80 degrees or higher) until double in size. Dough should be height of pan.
- Bake at 425F until golden brown (25-30 minutes)
- Remove bread from oven and allow to cool completely before wrapping/storing.