Focaccia

Ingredients

• 2 cups + 2 tablespoons lukewarm water
• 2 teaspoons active dry yeast
• 4 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 4-6 tablespoons olive oil
• ⅓ cup sun dried tomatoes, roughly chopped
• 2 sprigs fresh dill
• 1 sprig fresh rosemary
• 2 sprigs chive, chopped
• 2 sprigs fresh basil
• 1 shallot, thinly sliced
• 2 teaspoons flakey salt

Directions

1. In a large bowl, add lukewarm water and yeast. Gently whisk and let rest for 5 minutes, until frothy. Add flour and salt, mixing to form a sticky dough. When the dough comes together, let it rest for 15 minutes.
2. Begin a set of stretch and folds. Pull the dough upwards out of the bowl, allowing it to stretch, and fold onto itself. Rotate the bowl 90 degrees and repeat until all sides have been stretched and folded. Let rest for 15 minutes, then repeat once more.
3. In an oven safe dish, coat the sides with 2-3 tablespoons olive oil. Transfer the dough into the baking dish and cover, setting in a warm area to rise. Let rise until the dough has doubled in size, about 1 hour.
4. When the dough has doubled, preheat the oven to 450 degrees. Drizzle olive oil over the dough and gently dimple the dough, working the oil into it. Top with sun dried tomatoes, dill, rosemary, chives, and flakey salt.
5. Set in the oven and bake for 20 minutes. Pull from the oven and add shallot slices and basil leaves. Return to the oven and bake for 5-10 more minutes, or until golden brown.
6. Let cool and drizzle with olive oil. Slice and enjoy with SEAGLASS Sauvignon Blanc.