Kitchen Social Focaccia

Yield: ½ sheet

2 ¼ teaspoons instant dry yeast (1 envelope)

½ cup granulated sugar

1 Tablespoon Sea salt

6 tablespoons olive oil

2 cups whole milk heated

2 large eggs, scrambled

5 cups all-purpose flour, sifted

Salt and Pepper

Herbs de province

Preheat oven to 400

Make a sponge:

 In a bowl combine 2 cups flour, salt and yeast in a bowl. Mix in warm milk, make sure it is not warmer than 110 degrees. Let rest in warm spot until bubbly, about 45 minutes.

  In the bowl of a stand mixer with a paddle attachment, combine sugar, oil, , eggs and yeast mixture and mix at medium speed to combine. Turn mixer to slow speed and gradually add remaining flour, beating until a smooth, consistent dough is formed. This will be a very loose, wet mixture. Transfer dough to a greased mixing bowl and cover with saran wrap. Place in warm, humid area or proofing oven until dough doubles in size, about 40 minutes. Turn dough out onto olive oiled ½ sheet, with oiled hands spread out evenly, can even let rest a few minutes to let gluten relax a bit before getting it spread out

Let proof again for a about 45 minutes. Sprinkle with herbs, salt and pepper.  Bake for approximately 20-25 minutes until golden on top. Let cool and cut.