2 1/4 tsp. quick yeast
2 tsp. honey
2 1/2 c. warm water
5 c. flour
1 Tbsp. salt
5 Tbsp. Mushroom & Sage Olive Oil
5 Tbsp. Cold Smoked Olive Oil
2-4 slices bacon, cooked and chopped
6 - 8 fresh sage leaves
1 Tbsp. Saltwest Naturals Flor de Sal Sea Salt
Place yeast, honey and warm water in the bowl of an electric mixer fitted with the dough hook attachment, let rest for 5 minutes or until yeast is bubbly. Add the flour and salt and stir until combined and very sticky. Remove the bowl from the mixer and drizzle the dough with 3 Tbsp. each of Mushroom & Sage and Cold Smoked Olive Oils.
Using your hands (pat them with a little olive oil to keep the dough from sticking), gently turn the dough over a couple of times coating it in the oil. Cover the bowl with plastic wrap and set aside in a warm spot to rise for 3 hours or until doubled in size.
Drizzle 1 Tbsp. each of the Mushroom & Sage and Cold Smoked Olive Oils in the bottom of a 13 x 9 inch pan. Using a rubber spatula transfer the dough to the prepared pan and spread to the edges, let rest for another 30 minutes. Meanwhile, preheat oven to 450F placing the rack in the center of the oven.
Before baking, press the dough, if necessary, to the edges of the pan and using the tips of your fingers, press divots into the top of the dough. Drizzle the dough with the remaining oil and sprinkle with half of the bacon bits. place in the oven. Bake for 20 - 30 minutes or until fluffy and golden brown. Remove from the oven and aside to rest for 10 minutes.
Top the focaccia with the remainder of the bacon, sage leaves and sea salt before slicing and serving.