Easy Focaccia

Step 1/8

• 17⅛ ml extra-virgin olive oil
• ¼ cloves garlic
• ⅛ tbsp active dry yeast
• ⅛ tbsp rosemary
• ⅛ tsp black pepper

• bowl
• spoon
• measuring cups and spoons

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

Step 2/8

• 33⅝ ml warm water
• ⅓ tsp active dry yeast
• ⅛ tsp honey

• bowl
• spoon

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Step 3/8

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Step 4/8

• 45 g all-purpose flour
• ⅛ tsp sea salt

Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

Step 5/8

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour.

Step 6/8

After 1 hour, heat the oven to 450 degrees Fahrenheit. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.

Step 7/8

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

Step 8/8

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack. Enjoy warm with a vinegar and oil emulsion.

Enjoy your meal!