Rosemary and Thyme Focaccia Bread

Ingredients

• 1/2 cup olive oil
• 2 garlic cloves, finely minced
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 cup warm water (105°F – 110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 teaspoon honey
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt, divided

Directions

1. 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.
2. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and  1/4 cup of the olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
3. Stir in the remaining 1 1/2 cups of flour and one teaspoon of the kosher 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).
4. After 1 hour, heat oven to 450° F. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch pan. If you have a slightly larger jelly roll pan (10×15) that is even better, cook for just the 15 minutes.
5. 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.
6. Let the dough rise for 20 minutes until it puffs slightly. Sprinkle the remaining one half teaspoon of the kosher salt across the top.
7. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.