Focaccia Bread

This bread was so delish - especially dipped in olive oil and balsamic vinegar.

Ingredients:

6 c. unbleached white flour + 2 T gluten
Or just 6 c. unbleached white bread flour
1/3 c. olive oil
1 T. dried basil
1 T. dried oregano
1 T. dried majoram (didn't have this so I substituted with rosemary)
4-6 cloves of garlic (I just use the bottled already minced garlic and eye ball it)
1 1/2 t. salt
2 1/3 c. warm water
1 T. sugar
2 envelopes dry yeast

Directions:
1. Heat 1/2 the olive oil on low
2. Add 1/2 the garlic and 1/2 the herbs in the olive oil
3. Dissolve the sugar and yeast in the warm water, set aside until it foams
4. Put flour and salt in large mixing bowl and stir in the heated olive oil and herbs
5. Then add the yeast/water mixture and mix together.
6. Add more water as needed to make a flexible dough.
7. Knead for about 5 minutes on a lightly floured surface until smooth
8. Oil the dough slightly and rinse out the bowl you used to mix in and oil that slightly. Then return dough back to the oiled bowl.
9. Cover with a cloth and let rise until doubled in size (about one hour). I set my dough on top of my fridge, it emits some warm heat so it helps is raise.
10. When the hour is almost up start heating up the remaining oil and herbs.
11. Remove dough and punch down and knead slightly. Divide into two balls of dough. With hangs or rolling pin flatten the dough to 10-12" rounds or rectangles that are about 1/2" thick.
12. Use the tip of your finger and make indentations in the top of the bread.
13. Spread oil and herbs evenly over the bread, then sprinkle with salt. (my fav is Kosher salt)
14. Place on baking sheets, cover, and let rest for 15 min.
15. Preheat oven to 450 degrees during this 15 min.
16. Bake for 10-15 min, until slightly browned on top.
17. Remove and let cool!

Now, enjoy!
12.