CopyCat Boboli Pizza Crust

Let's Cook

1. Step 1.

   In a small bowl, dissolve the yeast in warm water heated to about 105°F (lukewarm, not hot to the touch). Let it sit for 2 minutes until the yeast begins to activate and the surface looks slightly foamy.

2. Step 2.

   Add the remaining ingredients to the yeast mixture and stir with a wooden spoon or sturdy spatula until a shaggy dough forms and no dry flour remains. The dough will be sticky and rough at this point.

3. Step 3.

   Turn the dough out onto a lightly floured board or counter and knead for 10 minutes, using the heel of your hand to push, fold, and turn. The dough should become smooth, elastic, and slightly tacky; if it sticks too much, sprinkle with a little flour, but avoid adding too much.

4. Step 4.

   Shape the dough into a ball and place it back in the bowl. Cover the bowl with a damp towel and let it rise in a warm, draft-free spot for 30 to 40 minutes, or until doubled in size. While the dough rises, prepare the herb topping: if using dried herbs, soak them in water for 10 minutes, then pat dry on paper towels; if using fresh, simply chop them.

5. Step 5.

   Once the dough has risen, punch it down gently to deflate, then divide it into 3 equal parts. Place each part in a separate olive-oiled pie pan (9-inch works well), and use your fingers to press and stretch the dough to cover the bottom and slightly up the sides. Dimple the dough all over with your fingertips, pressing down to create small indentations.

6. Step 6.

   Sprinkle the topping mixture evenly over the dimpled dough: coarse sea salt or Kosher salt, freshly ground black pepper, and the chopped rosemary and thyme. Use as much or as little as you like, but be generous with the herbs for flavor.

7. Step 7.

   Let the dough rise again in the pans, uncovered, for 50 to 60 minutes, until puffy and slightly increased in volume. While it rises, preheat the oven to 350°F (175°C) so it’s ready when the dough is.

8. Step 8.

   Bake the focaccia at 350°F for 25 minutes, or until the top is golden brown and the edges are crisp. The bread should sound hollow when tapped on the bottom. Remove from the oven and let cool in the pans for a few minutes before slicing. Serve warm or at room temperature, with olive oil for dipping if desired.