garden herb focaccia

Combine yeast, sugar, and milk in the bowl of a stand mixer. Add 1/2 cup flour, stir, and cover with tea towel, and let rest in a warm place for about 25 minutes. With dough hook, mix in 1 TBSP of olive oil, the salt, and 1 cup of flour. Knead until incorporated. Then add in the remaining flour 1/4 cup at a time until the dough adheres to the hook. (It should look soft and sticky) Knead until dough is elastic, about 6 minutes. Shape dough into a ball, flatten slightly, and place into large oiled bowl, turning to coat with oil. Cover with tea towel and place in a warm place to rise until doubled in bulk, about 1 hour. Preheat oven to 375 F Lightly flour dough and punch down, then turn out onto floured surface and roll into about 10 x 12 inch rectangle. Transfer to oiled baking pan and brush with 1 TBSP olive oil. Cover and let rise for another 30 minutes. Use fingers to press wells into dough then scatter herbs on surface. Bake 20-25 minutes. Once lightly brown, remove, let cool slightly then transfer to board to cut.