I’ve experimented with a lot of different focaccia recipes over the years, and this is my favorite. We call it “milkaccia” in our house because this recipe unlike others has milk in it.
2 1/2 teaspoons active dry yeast
1/2 cup warm water
1 1/2 cups milk
6 tablespoons oil, divided
5 cups flour (I use bread flour)
2 teaspoons salt
1 tablespoon assorted herbs
coarse salt, to taste
1. In a small bowl, sprinkle yeast over the warm water and let stand until creamy, about 5 minutes
2. Add the milk and 4 tablespoons of the olive oil and stir to combine.
3. In a large bowl, using a wooden spoon, stir together the flour, salt and herbs. Add the yeast mixture and stir until a soft dough forms, about 2 minutes.
4. Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape into a ball.
5. Oil a large bowl, place the dough in the bowl, and turn it once to coat the top. Cover with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
6. Oil a 15×10 inch pan. Punch down the dough, transfer to the prepared pan, and flatten it with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about one hour.
Preheat oven to 400F
7. Using your fingertips, press down firmly into the dough to make dimples about 1 inch apart and 1 inch deep. Drizzle the entire surface with the remaining 2 tablespoons of oil and sprinkle with the coarse salt and herbs.
8. Bake until golden brown (about 25 minutes). Cool on a wire rack, cut into squares, and serve.