Garlic and Rosemary Focaccia Bread

Step 1

Combine flour, dry yeast, sugar and salt in a large mixing bowl and stir until blended.

Step 2

Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup OR microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture.

Step 3

Fold over dough a few times, and then place in an oiled bowl (you can use ½ tablespoon of the olive oil) and cover. Allow to rise 6-8 hours on the counter, OR for 18-24 hours overnight in the fridge.

Step 4

Generously oil a 13 x 9-inch pan and then pour the dough in. (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until it spreads naturally and rises again, about 2 hours.

Step 5

Preheat oven to 400°F/200°C.

Step 6

Using your lightly oiled finger, dimple the focaccia bread all over. Add the garlic pieces into a few of the holes evenly all over and sprinkle the italian seasoning and dried rosemary all over too. Drizzle the sea salt over too. Drizzle the remaining 2 tablespoons olive oil over the dough.

Step 7

Bake for 30 minutes until golden brown on top. Remove from the oven. Cool slightly and top with more salt if desired, cut and serve with extra oil + balsamic vinegar for dipping. Enjoy!