Ingredients

• 2 ¼ tsp Active Dry Yeast (12 g)
• 1 Tbsp Honey (21 g)
• 2 cups + 5 Tbsp Warm Water (105–100°F) (55 g)
• 4 ½ cups Organic Unbleached White All-Purpose Flour (612 g)
• 1 ½ Tbsp Kosher Salt (13 g)
• 1 ½ Tbsp dried Herbs of choice (thyme, rosemary, oregano, Italian seasoning)
• 10–12 Tbsp Extra-Virgin Olive Oil, divided and as needed and to taste

• Fresh Herbs (rosemary, thyme, sage)
• Cherry or Grape Tomatoes
• Mozzarella Balls
• Olives
• Shallots or Onions
• Bell Peppers
• Flaky Sea Salt
• Balsamic Glaze

Instructions

1. In a large mixing bowl, combine active dry yeast, honey and warm water. Whisk together and let sit for about 5 minutes, or until the mixture gets foamy and creamy.
2. In a separate large mixing bowl, whisk together flour, kosher salt and optional dried herbs. Add the dry ingredients to the wet and mix with a rubber spatula or bread whisk until a shaggy dough forms and no dry streaks of flour are left.
3. Add 5–6 tablespoons olive oil to a separate, large bowl. Using your hands or a rubber spatula, turn the dough and make sure it’s completely coated in oil. Cover with plastic wrap or a bowl cover, and let it sit at room temperature for 1 ½–2 hours until it doubles in size. This can also be done overnight up to 24 hours in advance in the fridge.
4. Generously oil a 13 x 9-inch baking pan. Using oiled hands, gently transfer dough to the pan. Stretch dough gently to fill the pan. If you're having trouble, let it rest for 5–10 minutes and try again.
5. Once stretched into the size of the pan, allow for the dough to rise again for about 30–45 minutes. Preheat oven to 450°F with the baking rack positioned in the center.
6. Drizzle with more olive oil, then use your fingers to create dimples all over the top of the dough. Then, create a Christmas tree-like shape with your favorite herbs and veggies of choice. Sprinkle generously with flaky salt.
7. Bake for 35–40 minutes until the focaccia is golden brown all over and crispy on the edges. If your pan is smaller, you won’t need to bake it as long. Allow the bread to cool in the dish for a few minutes, then transfer to a wire rack to cool completely.
8. Enjoy warm with more olive oil, balsamic glaze and your favorite seasonings!