Small Batch Focaccia (Print Version)

# Ingredients:

01 - 1¼ cups all-purpose flour.
02 - 2¼ teaspoons active dry yeast.
03 - ½ teaspoon sugar.
04 - ½ teaspoon salt.
05 - ½ cup warm water (105-115°F).
06 - 3 tablespoons olive oil, divided.
07 - 1 tablespoon water (for herb mix).
08 - 1 teaspoon fresh mixed herbs (rosemary, thyme, oregano).
09 - Coarse salt for topping.
10 - Fresh rosemary sprigs for topping.

# Instructions:

01 - Mix 1 tablespoon water, 1 tablespoon olive oil, and chopped herbs in a small bowl. Set aside.
02 - Combine warm water, yeast, and sugar in a bowl. Let sit until foamy, about 5 minutes.
03 - Stir together flour, salt, and 1 tablespoon olive oil. Add yeast mixture and mix until sticky dough forms.
04 - Cover dough and let rise in warm spot for 30 minutes.
05 - Oil a 9x7 inch pan with 1 tablespoon olive oil. Spread dough in pan, letting rest if it springs back.
06 - Cover pan with plastic wrap and let dough rise another 30 minutes. Heat oven to 400°F.
07 - Make dimples in dough with wet fingers. Pour herb oil mixture over top, letting it pool in dimples.
08 - Bake until golden brown, about 15 minutes. Cool on rack to keep bottom crispy.

# Notes:

01 - Can be topped with tomatoes, cheese, onions, or meats.
02 - Use plenty of oil in the pan for crispy bottom.
03 - Dough should be sticky - don't add extra flour.

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