Ingredients

600 g (2 2/3 cup) warm water
3/4 tsp active dry yeast
2 1/2 tsp (15 g) honey
5 1/2 cups (690 g) all purpose flour
1 1/2 tbsp kosher salt
1/4 cup (50 g) DaVinci Extra VirginOlive Oil, plus more for the pan
Scallions
Sweet bell peppers, thinly sliced
Assorted fresh herbs

Directions

In a large bowl, whisk together warm water, yeast, and honey. Add the flour and salt and stir with a rubber spatula until combined and no flour streaks remain.
Drizzle ¼ cup of olive oil over the top of the dough and fold a few more times to coat. Cover the bowl with plastic wrap and let rest at room temperature overnight, or 12-14 hours.
Drizzle 1-2 tablespoons of olive oil in the bottom of a 9x13” baking pan. Transfer the dough to the oiled pan and use your hands to gently stretch it out across the bottom.
Cover the pan and let the dough rise again for 1 1/2 hours, until very puffy. Use your fingers to dimple the surface of the dough.
Preheat the oven to 400° F.
Arrange herbs, scallions, and peppers, over the top to resemble a garden. Brush the leaves down with a bit of olive oil and then bake the focaccia for 30-35 minutes until deeply golden brown. Sprinkle the top with salt and then let cool slightly before removing from the pan and slicing.

Products Used