herb focaccia bread

My In-laws recently came home from a trip to Tuscany. They brought us home some amazing Olio Extra Vergine di Olivia, a.k.a. Olive Oil. Since I am only going to use it for dipping bread, I knew I need to make some special bread to go with it.
I introduce you to the yummiest focaccia bread ever!!

And if I could make it, you can make it! I have a lot of trouble over here with bread and, well, baking in general. But I figured out the problem!! My oven is retarded. I bought an oven thermometer so now I can adjust the temperature to the temperature I really need. Its been off by a good 25-50 degrees for who knows how long. Hallelujah!

Herb Focaccia Bread

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons instant yeast
1 large clove garlic, finely minced
3/4 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme or 1/2 tablespoon fresh thyme, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon olive oil
1 cup warm water

In a large bowl (or the bowl of a stand mixer), mix the flour, salt, sugar, and yeast. Mix in the garlic and herbs. Pour in the water and olive oil and mix until the dough comes together, by hand or with a dough hook attachment, if using a stand mixer. Knead the dough until it has pulled away from the sides of the bowl, about 4-6 minutes. The dough should be soft and pliable but not overly stiff.

Cover the bowl with lightly greased plastic wrap and let the dough rise for 30 minutes, until it is puffy. Deflate dough and allow to rest for 5 minutes.

Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking sheet and with your hands, spread the dough out roughly an 8″x10″ rectangle. Use your knuckles or fingertips to make indentations over the dough, about every 1/2 inch. Lightly brush dough’s surface with olive oil and bake for 15 to 20 minutes, until golden brown.

Immediately after removing from the oven, stir together 1 tablespoon olive oil and 1/2 teaspoon salt and brush over the surface of the hot bread.

Recipe from here