Rosemary, Thyme & Kalamata Olive Focaccia Bread

Rosemary, Thyme & Kalamata Olive Focaccia Bread:

(makes 2 good sized loaves)

1 package dry yeast

1/3 cup warm water, about 100 degrees

2 1/4 cups tepid water

2 tbsp good quality olive oil, plus more for the pan and to paint on top of the bread

3 cups bread flour

4 1/2 cups all-purpose flour

3 tbsp fresh rosemary, finely chopped

2 tbsp fresh Thyme, finely chopped

2 tbsp minced garlic

2 tsp kosher salt for sprinkling over the top

1 cup sliced Kalamata olives (optional)

Using your Kitchenaid (or large mixing bowl), pour the yeast into the 1/3 cup of warm water and let it rest for at least 10 minutes.

In a separate bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture and mix together using your hand.

Attach the dough hook to your mixer. Pour in 2 cups of flour and the tablespoon of salt to the mixture and mix together on medium-low. Add 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and the minced garlic. Then, cup by cup, whisk in the rest of the flour. By the time you get to the last cup of flour, you will be able to work the dough with your hands. Knead the dough in the bowl with your hands. Use a little more flour if the dough is too sticky. Knead the dough on a floured flat surface for about 8 minutes.

In a large bowl, pour in about a tablespoon of oil and rub it around. Set the dough inside the bowl and rub the oil all over the dough. Cover the bowl with plastic wrap and set aside to allow the dough to rise for an hour and a half (until the dough has doubled in size).

Spread about 1 tablespoon of olive oil in your baking pan(s). Place the dough in your baking pans or form it into free-form rounds on a baking sheet. This recipe will do two nice-sized loaves or one big one and a little one (I like to cut the dough in half and place them in two 9 inch round baking pans). Cover the breads and set aside for another 30 minutes.

Dimple the breads with your thumb. Push in to about the end of your thumbnail (1/2-inch). Cover again and leave it to rise for its final rise, about 2 hours.

With 15 minutes to go before the rise finishes, preheat your oven to 400°F. If you have a pizza stone put it in.

Once the dough has done its final rise, gently paint the top with olive oil – as much as you want. Then sprinkle the coarse salt and a little more rosemary and thyme on top. You can also slice up 1/2 cup of Kalamata olives and place a piece in each divot of your thumbprint (adds a more saltier flavor to the bread).

Put the bread in the oven. If you are doing free-form breads, put it right on the pizza stone. Bake for a total of 20-25 minutes. If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking.

When the bread comes out of the oven, turn it out onto a metal rack within 3-5 minutes; this way you'll keep the bottom of the bread crispy. Let cool on a rack for 10 minutes before eating.

Makes a large loaf and a small loaf of 1 1/2 to 2 inches thick.