YOU WILL NEED
1/3 cup extra-virgin olive oil
2 garlic cloves, finely minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/4 teaspoon fresh ground black pepper
150 ml) warm water
1 3/4 teaspoons active dry yeast
1 teaspoon honey
216 grams all-purpose flour
1/2 teaspoon kosher salt
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.
In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1/2 of the flour and 1/2 of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1/2 of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
After 1 hour, heat oven to 425 degrees F. Use 1 tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch baking sheet. Or you can just use a regular baking sheet
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. Bake until golden brown, 15 to 20 minutes. Let the Focaccia bread cool on a wire rack.