Lemon Herb Focaccia

Step 1: In the bowl of a stand mixer fitted with a dough hook, whisk together 1 1/2 cups flour, yeast, sugar and salt until well combined. Add the water and 2 tablespoons olive oil, 2 teaspoons rosemary, 2 teaspoons thyme, lemon zest and crushed red pepper flakes.. With mixer on medium speed, mix until well combined then slowly add 1/4 cup flour and mix until dough begins to pull away from sides and begins to look smooth but will still be sticky.

Step 2: Sprinkle surface with remaining 1/4 cup flour and knead dough until smooth and no longer sticky. Shape dough into a ball and cover with a light kitchen towel.

Step 3: Preheat oven to 150°F then turn the oven off.. Butter or grease a 10”-12” cast iron skillet. Roll dough to size of skillet and fit into skillet. Cover dough again with light kitchen towel and place inside warm oven for 20 minutes.

Step 4: After 20 minutes remove skillet and set in a warm, draft-free place. Preheat oven to 400°F. Using the handle of a wooden spoon or your fingertips, poke indentations in dough.

Step 5: In a small bowl, whisk together remaining 2 teaspoons olive oil, remaining 1 teaspoon rosemary, remaining 1 teaspoon thyme and parmesan cheese. Brush mixture over the top of the risen dough.

Step 6: Bake in preheated oven for 20 minutes until golden and puffed. Cool in pan on a wire rack then slide focaccia out of skillet, cut into squares and serve.