Ingredients

• ½ cup olive oil or avocado oil

• 8–10 garlic cloves, lightly roasted & roughly chopped

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 cup warm water at 110–120°F

• 2¼ teaspoons (1 packet) active dry yeast

• ¼ teaspoon honey

• 2½ cups bread flour

• Salt to taste

Method

1. Roast garlic at 325°F for 10–15 minutes. I usually do this in the toaster over, which doesn’t require preheating.

2. Infuse oil with thyme and rosemary, and set aside. When the garlic has finished roasting, give it a rough chop and add it to the oil mixture.

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

4. Add 1 cup of flour and half 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.

5. Stir in the remaining 1½ cups of flour and add the salt. When the dough comes together, transfer to a floured board and knead 10–15 times until smooth.

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

7. After 1 hour, preheat the oven to 450°F.

8. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9x13 inch pan.

9. Transfer the dough to the pan and use your fingers to dimple the dough. Drizzle the remaining 2 tablespoons of the garlic-olive oil mixture. Sprinkle sea salt on top, and let the dough rise for 20 minutes until it puffs slightly.

10. Bake until golden brown, 15–20 minutes.

11. Allow focaccia to cool in pan for 5 minutes. Then, transfer to a wire rack to cool for an additional 5–10 minutes.

12. Yummy yum yum!

Notes:

• We’ve never had to do this, but the leftover focaccia can be refrigerated or frozen. Wrap it tightly in plastic wrap, then in foil. Keep in the refrigerator up to 2 days and in the freezer up to a month.