With generous herbs and a sprinkling of flaked salt, this bread is as delicious with bacon for brunch as it is alongside grilled pork chops for dinner.
Sunset JUNE 2014
1. Put yeast in the bowl of a stand mixer (or large mixing bowl) and pour 1 cup warm water (90° to 105°) on top. Let sit until yeast dissolves, 5 to 8 minutes.
2. Add milk, 1/4 cup oil, the kosher salt, and 1 tbsp. rosemary. Attach dough hook and with mixer on low, gradually blend in 6 cups flour. Beat on medium speed until dough is smooth and elastic, 10 to 12 minutes; if necessary, add about 2 tbsp. more flour until it's only slightly tacky. (Or knead by hand: Stir in 5 3/4 cups flour with a spoon, then knead on a work surface, adding flour as required to prevent sticking.)
3. Cover dough in bowl with a towel or plastic wrap and let rise at room temperature until doubled, 1 1/4 to 1 1/2 hours. Oil a 12- by 17-in. rimmed baking sheet with 1 tbsp. oil. Punch down dough, transfer to baking sheet, and use your hands to push it into an even layer; if it's too springy, let it rest about 10 minutes. Cover loosely and let rise until puffy, 45 to 60 minutes. Meanwhile, preheat oven to 425°.
4. With your fingers, poke holes 1 to 2 in. apart straight down into risen dough. Scatter blueberries over dough, then drizzle dough with 2 tbsp. oil. Combine remaining 1 tbsp. rosemary and the sugar; sprinkle on top.
5. Bake until golden, 25 to 30 minutes. Brush with remaining 2 tbsp. oil and sprinkle with flaked salt. Cool in pan on a rack 15 minutes. Loosen focaccia with a wide spatula and slide onto a work surface. Cut into pieces about 3 by 4 in. and serve warm or at room temperature.
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