Garlic Rosemary Focaccia Bread

Combine all-purpose flour (3.25 cups), instant yeast (2.25 teaspoons), sugar (1 tablespoon), and salt (1 teaspoon) in a large mixing bowl. Stir until blended.

Combine water (1.5 cups) and extra virgin olive oil (2 tablespoons) in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (50-54°C). Add to flour mixture.

Fold dough a few times, then place in an oiled bowl (using extra virgin olive oil (0.5 tablespoon)) and cover. Allow to rise 6-8 hours on the counter, OR for 18-24 hours overnight in the fridge. Start 480m timer

Generously oil a 13 x 9-inch pan. Pour the dough in and cover with a towel. Let rise in a warm place until it spreads naturally and rises again, about 2 hours. Start 120m timer

Preheat oven to 200°C.

Using your lightly oiled finger, dimple the focaccia bread all over. Add the garlic (3 cloves) into a few of the holes evenly all over and sprinkle dried italian seasoning (1 teaspoon) and dried rosemary (0.5 teaspoon) all over. Drizzle the remaining extra virgin olive oil (2 tablespoons) and sea salt (0.25 teaspoon) over the dough.

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! Start 30m timer