A super easy to make garlic and rosemary focaccia bread isn't too far away. With a little patience and some fresh herbs and garlic, this focaccia recipe can be done in time for dinner.
Combine your olive oil, rosemary, thyme, and pepper in a saucepan. Bring to a simmer and then remove from heat to cool. When the oil has cooled completely, proceed.
Combine your honey, water, and yeast in a mixing bowl. Stir to combine and then let rest for 10 minutes until the yeast is nice and frothy.
Add in 1 cup of flour, and ¼ cup of the oil mixture. Stir to combine.
Add the salt and the remaining flour, stirring until the dough comes together and pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for about 2 minutes until it's nice and smooth.
Grease a mixing bowl and place your dough ball inside. Cover with a warm damp cloth and let rise for about an hour until doubled in size.
Preheat your oven to 450F degrees and grease your half baking sheet with about 2 tablespoons of the oil mixture. If you don't have a half sheet you can use a 9x13 baking dish.
Press the dough into the pan and try to get it to reach the sides. Using your fingers, jab dimples into the dough. Pour the remaining oil over the dough and spread it out to cover.
Top with more fresh rosemary and then let the dough rest for 30 minutes before baking.
Bake for 15-20 minutes until it's a nice golden brown. Let cool completely on a wire rack before slicing and serving.
Notes
You want to make sure that the infused olive oil is as cooled as possible (about 110F degrees) like the water you used to activate the yeast. This will help to keep from killing your yeast mix from too much heat.Let your bread rise in a warm spot until it's doubled in size. I like to use my oven on a cold day or my patio on a warm one.The wet towel over the top is also great because it helps to keep the dough from drying out as it rises.You can swap all purpose and bread flour in this recipe without any extra modifications.