The Times - Serving Waitsburg, Dayton and the Touchet Valley

Before moving to Waitsburg, bread baking was an elusive skill I always shied away from. Despite my deep love for all the shapes and styles of bread, the idea of making my own always seemed like an impossible feat. Perhaps inspired by the rolling wheat fields that surround us, I have since learned a lot while discovering the magic that can be made with a few ingredients, patience, and a hot oven. This tender and crusty focaccia was one of the first successful bakes, filling our home with an inviting, herbaceous scent, well worth the two-day effort.

Ingredients:

5 cups unbleached bread flour (hi...