Ingredients

Focaccia:
1 packet active dry yeast (about 2 ¼ teaspoons)
6 cups bread flour
2 tablespoons coarse kosher salt
¾ cup DaVinci Extra Virgin Olive Oil, plus more for oiling hands
3-4 cloves garlic, thinly sliced
4 sprigs fresh rosemary, roughly chopped
Flaky salt

Herby Olive Oil Dip:
½ cup Davinci Extra Virgin Olive Oil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon balsamic vinegar
Pinch of red pepper flakes and flaky salt

Directions

1. In the bowl of a stand mixer, dissolve the packet of yeast in ½ cup warm water (between 105-110 degrees), whisking gently until bubbles from. Let the water and yeast rest for 5 minutes. After 5 minutes it should be cloudy and slightly foamy on top.
2. Attach the bread hook to the mixer and attach the bowl containing the yeast and water to the stand. Add 2 cups of room temperature water, flour, and salt to the bowl. Turn the mixer on low until the ingredients start to come together, then increase the speed to medium-high. Continue to mix the dough for 15 minutes, or until it begins to peel from the sides of the bowl. It will seem wet but very elastic.
3. In a large bowl, add ¼ cup olive oil to the bowl and swirl it around to coat the sides. Place the dough into the bowl, cover, and place in a warm area for 1-1/2 hours or until the dough has doubled in size.
4. Once the dough has doubled in size, with oiled hands stretch and fold the dough on top of itself. Rotate the bowl 90 degrees, and repeat the stretch, fold, and rotate motion three more times. Let the dough rest in the bowl for about 10 minutes.
5. Meanwhile, pour ¼ cup olive oil into a 9 x 13 sheet pan or baking dish, and spread it out so the pan is evenly coated. Next, place the dough into the pan, and
stretch it out until it reaches each corner. Cover the dough again and let it rest for about 30 minutes.
6. Preheat the oven to 450 degrees. Begin prepping the topping: In a small bowl, add ¾ cup olive oil, the thinly sliced garlic cloves, chopped rosemary, and mix everything together. Set the bowl aside.
7. At this point, the dough should have risen again and should be fully touching the corners of the pan. If it’s not touching the corners, give it a final stretch until it does, or let it rise a little while longer. With oiled hands, dimple the dough by sticking your fingers in it all the way to the bottom of the pan. Repeat this motion until the entire pan is dimpled. Spoon the topping evenly over the dough, then sprinkle flaky salt on top.
8. Bake in the oven for 20-25 minutes, or until the bread is deeply golden. 9. While the bread is baking, assemble the dip by combining the olive oil, dried herbs, and balsamic vinegar into a bowl.
10. When the bread is done baking, let it cool for about 10-15 minutes before slicing, and serve with the olive oil dip.

Products Used