Roasted Garlic and Herb Focaccia for 50 people

I found this recipe online. Serve it with the Pepper steak and Honey dijon carrots. It is from Chef John Yamin of the Circadia Cafe in Seattle. Thanks, dude!

Don't even try to attempt this if you do not have access to a Hobart. If you don't know what a Hobart is, then stick to lame Costco garlic bread...

Yes, Ryan and I really are this sexy.

Yield: 12 lb

Bread starter (recipe follows) 1 recipe Warm water 4 cups Onions, diced, caramelized 1 cup Garlic, roasted, chopped 1/4 cup Dried herb blend, such as rosemary, oregano and thyme 1/4 cup Salt 3 Tbsp. Olive oil 3/4 cup High-protein bread flour 12 cups

1. In mixer with paddle attachment, mix starter, warm water, onions, garlic, herbs, salt and olive oil. Add flour 1 cup at a time. When dough thickens, change paddle to dough hook; add remaining flour 1 cup at a time until dough pulls away from side of bowl. 2. Knead dough by hand 5 to 10 minutes. Divide into 4 pieces and place in oiled containers. Cover and let rise 11/2 to 2 hours. 3. Punch down dough, cover and let rise again until doubled, 45 minutes to 1 hour. 4. Punch down dough and shape into rounds. Refrigerate at least 12 hours and up to 36 hours. Remove from refrigerator at least 1 1/2 hours before use, place on floured surface and cover. 5. Shape into 4 oiled sheet pans and proof 30 to 45 minutes. Bake at 425F for 15 to 20 minutes until golden brown.

Bread starter

Combine 1/3 cup honey, 1/3 cup active dry yeast and 4 cups warm water; let sit until yeast has dissolved and top is foamy. Blend in 2 cups high-protein bread flour; let mixture sit until bubbly and rising. Refrigerate until use.