Enjoyed Luigi Di Domencio’s focaccia class! First time making herb focaccia!! Here’s my run down:

I used one full packet of active dry yeast, 3 cups of flour, 1 3/4 cups water, 1 tsp salt, 1 tsp sugar. There was a cool eruption of the yeast (missed the pic…)! I used my stand mixer to knead for about 7-8 minutes. Proofed for 1.5 hours (would have been an hour but also cooking another dish and I figured it would be fine so the flavors could continue to mix.) Divided the dough so I could make garlic-thyme confit flatbread as well (yielded 4 mini balls). I only made 1 and refrigerated the rest so I could test out how the dough feels/taste tomorrow. Dimpled the focaccia and allowed it to rest two more times before baking at 425 for 18 minutes. Smeard cold butter while hot. Cooled on a wire rack and cut into it after about 15 minutes. Nice crunchy bottom! Excited to try different toppings now!!

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