Oregano Focaccia Bread

Ingredients

• Active dry yeast (2 1/4 teaspoons)
• Warm water (1 1/2 cups (110°f/43°c))
• Honey (1 tablespoon)
• All-purpose flour (4 cups)
• Sea salt (2 teaspoons, divided)
• Olive oil (1/2 cup, plus more for drizzling)
• Dried oregano (2 tablespoons, plus more for sprinkling)

Instructions

1. In a small bowl, combine the warm water, yeast, and honey. Let it sit for about 5 minutes, or until it becomes foamy, signaling that the yeast is active.
2. In a large mixing bowl, whisk together the all-purpose flour and 1 teaspoon of sea salt. Create a well in the center of the flour mixture and pour in the yeast mixture along with 1/4 cup of olive oil.
3. Stir the ingredients together until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
5. Preheat your oven to 425°F (220°C) while the dough is rising.
6. Once risen, punch down the dough to release the air. Transfer it to a greased baking sheet and gently press it out to form a rectangle, about 1-inch thick.
7. Drizzle additional olive oil over the top of the dough, ensuring an even coverage. Sprinkle the top generously with dried oregano and the remaining sea salt.
8. Using your fingers, create dimples all over the dough to enhance the texture. This step is essential for capturing the olive oil and herbs, which will infuse flavor into the bread.
9. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
10. Remove from the oven and allow it to cool slightly on a wire rack before slicing and serving.