Herb Pecan Focaccia

Ingredients

• 4 cups all purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast
• 2 cups lukewarm water
• 1 teaspoon dried Italian herb blend or dried oregano
• 1/2 teaspoon garlic powder
• 4 teaspoons olive oil (divided)
• 2 teaspoons chopped rosemary
• 1 teaspoon chopped thyme 
• 1 teaspoon Sunnyland Gallberry Honey
• 1 cup Sunnyland Junior Pecan Halves
• 1/4 cup herbed goat cheese for sprinkling
• 2 teaspoons flaky sea salt for sprinkling

Instructions

1. Make the dough: In a large bowl, whisk together the flour, salt, garlic powder, dried herbs, and instant yeast.
2. Add the lukewarm water, and honey. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
3. Transfer to a well oiled bowl, brush top of dough as well with olive oil, cover tightly, preferably with lid.  
4. Leave dough in refrigerator for a minimum 24 hrs or up to 3 days. This cold rise allows fermentation and bread to rise.
5. Remove from refrigerator and punch down dough. Place in an very well oiled 9x13 pan and stretch sides of dough to fit pan. Allow one more 30 minute refrigerated rise.  
6. Preheat oven to Bake 425. Remove pan from refrigerator and top with chopped fresh herbs, flaky sea salt, Sunnyland pecans and crumbled goat cheese.  
7. Bake for 25-30 minutes until top of bread is a light golden brown. Remove from pan and cool. Served drizzled with Olive Oil.