Herbed Flat Bread (Focaccia)

3½ cups all-purpose flour 1 stick (½ cup) butter, room temperature, diced
½ teaspoon baking soda ¾ to 1 cup water, as needed
2 teaspoons fine sea salt 2 tablespoons extra-virgin olive oil
3 tablespoons each chopped fresh rosemary, thyme, oregano leaves
¼ teaspoon finely minced garlic
Combine the flour, baking soda, salt, chopped herbs and garlic in the bowl of a stand mixer. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat a gas or charcoal grill, or I like to use my Panini grill. On a lightly floured work surface, roll out each piece of dough into a really thin 8-10 inch circle, about 1/8 inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.

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