Focaccia Bread

This is a recipe for an easy Focaccia bread. You just need time. You can also put some chopped up herbs on top, like rosemary or oregano. You don't have to though. Sometimes I add herbs but most of the time I just sprinkle salt all over. In usual bread fashion, it is always good but it is extra good when it is fresh out of the oven with butter on top. Let the drooling commence.

• 4 cups all purpose flour (You can use bread flour too if you have it, I have only ever used all p.)
• 2 teaspoons salt for the dough, a couple sprinkles on top before going into the oven.
• 2 teaspoons instant yeast or 1 standard packet or yeast
• 2 cups lukewarm water
• some type of butter or oil for the pan. (I usually use butter or olive oil.)
• olive oil for pouring on top of dough
• a few teaspoons of chopped up herbs like oregano or rosemary (optional)

1. Grab a large bowl and whisk the flour, salt and yeast. Add the lukewarm water.
2. Using a rubber spatula, mix until everything is absorbed. A large sticky ball of dough should form. Pour some olive oil on top of the dough.
3. Cover the bowl with a tea towel and place into the fridge. It needs to be in the fridge for 12 hours or 3 days at most.
4. After the refrigerator, I pull out the bowl and let it sit for about 15 minutes to sort of shake the cold off.
5. Next grab a 13 by 9 pan. You can line it with parchment paper or grease the pan with oil or butter. Add a little extra olive oil to the bottom of the pan before placing the dough.
6. You need to deflate the dough but taking your fingers around the edge of the dough and releasing it from the bowl. Pull it towards the center, then put the dough in the 13 by 9 pan.
7. Do your best to shape the dough into a rough rectangle. Pour a little more olive oil on top.
8. Let the dough rest and rise again for another 3 to 4 hours in the pan. This second rise doesn't need to be covered.
9. In the oven, set the rack to the middle and pre-heat to 425 degrees.
10. You can sort of reshape the dough if you want. Also, using your fingers make dimples all throughout the dough.
11. Next, add the herbs if you are using them and sprinkle salt all over the top. Maybe pour a little more olive oil on top if you want, optional though.
12. Place into the oven and let it bake for about 25-30 minutes. I like for it to get very golden and crisp.
13. Once it is done you are technically supposed to let it cool for a little bit. I don't. I promptly burn my fingertips off because I can't control myself. I cut it up, put butter on top and have the best 60 seconds of my day. Share with those you love. Or eat the whole thing by yourself, up to you.