Focaccia

Make the Dough

Warm your water to about 90 degrees. Add it to a bowl with your yeast and sugar. Allow this to bloom. 

Using a stand mixture with a bread hook, add the flour, salt, Greek Freak, olive oil and honey to the bloomed yeast. Mix at about a 2-3 speed for 5 minutes or so. You want the dough to be a little dry and be a ball, as opposed to a wet dough that is still sticking to the bowl.

**If you don’t have Spiceology, you can substitute with any seasoning mix you like, garlic powder, rosemary, Italian Seasoning… Find what you love!

Transfer to a Sheet pan and let it rise

I always line my baking sheets with parchment paper. It just makes clean up easier. Also, you need edges on your sheet pan, not flat like a cookie sheet.

Pour some olive oil into the sheet pan so the bottom is fully coated. You will want to get a little on your fingers to keep the dough from sticking to your hands. Transfer the dough into the sheet pan and starting from the center, use your hand to flatten out into a mostly uniform square inside the sheet pan. 

Use some of the oil from the bottom to brush along the top of the dough – or pour more on. You can also brush with egg wash and it will brown the top and make the crust a little crisper on the top. 

Spray with water.  Cover with plastic wrap and leave in a warm place to rise. This could be as quick as 30 minutes. 

Bake and enjoy

Preheat oven to 420 degrees. Bake for 25-30 minutes, depending how dark you want your crust to be you could bake up to probably 40 minutes.