Makes one 2 1/4 loaf

Notes: Thaw dough in the refrigerator overnight, or for 2 to 3 hours at room temperature. If making ahead, cool baked bread, cover airtight, and hold at room temperature up to 1 day. To reheat, cover lightly with foil and bake in a 350° oven until warm to touch, about 10 minutes.

How to Make It

Step 1

Place 1 loaf of thawed dough in a well-oiled 9- by 13-inch baking pan. Press and stretch dough to fill pan evenly. (If dough is too elastic, let rest a few minutes and stretch again; repeat as necessary.)

Step 2

Crumble feta in chunks evenly over dough. Sprinkle with half the rosemary and oregano, and pepper to taste.

Step 3

On a lightly floured board, roll or stretch and pat second loaf into a rectangle roughly the shape of the pan. Lay over feta and herb-covered dough. Stretch top layer to completely cover bottom layer. Cover pan lightly with plastic wrap; let dough rise in a warm place until about doubled, 45 to 60 minutes.

Step 4

Brush dough with oil. With your fingers, gently press dough down all over, forming dimples in the surface. Sprinkle with remaining rosemary and oregano.

Step 5

Bake in a 400° oven until dough is well browned on edges and bottom (lift with a spatula to check), about 45 minutes. (If top starts to brown too much, lay a sheet of foil lightly on top during baking.) Loosen edges from pan sides and bottom. Turn focaccia out onto a rack, then invert again so bread is upright. Cool slightly.

Step 6

Nutritional analysis per 1-ounce serving.

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