Foccacia Bread La Brea Bakery master baker, Nancy Silverton, shares inside secrets to making gourmet bread with Wolfgang Puck.

Yield: 6 to 8 servings, 2-3/4 pounds of dough, enough for 1 (12 by 18-inch) baking tray
Prep Time: 20 minutes
Cook Time: 18 minutes
Inactive Prep Time: 2 hours
Ease of preparation: intermediate

1/2-ounce dry yeast
14 ounces water
1 tablespoon honey
1 1/2 pounds bread flour
1/2 cup extra-virgin olive oil, plus more for brushing
1 tablespoon sea salt
Kosher salt, for topping
Fresh ground black pepper, for topping
Fresh thyme leaves, minced, for topping

Brush a 12 by 18-inch baking tray with olive oil. Set aside.

Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.

Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.

Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.

Preheat oven to 400 degrees F.

Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.

Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes.

Bake for 10 minutes, turn around and bake another 6 to 8 minutes.