Easy to make, let the aromas of the herbs permeate your senses.
Rosemary and Thyme Focaccia Bread
- 1/2 cup - extra-virgin olive oil
- 2 - garlic cloves, finely minced
- 1 tablespoon - chopped fresh thyme or 1 teaspoon dried
- 1 tablespoon - chopped fresh rosemary or 1 teaspoon dried
- 1/4 tablespoon - resh ground black pepper
- 1 cup - warm water
- 2 1/4 teaspoons - active dry yeast (1 packet)
- 1/4 teaspoon - honey
- 2 1/2 cups - all-purpose flour
- 1/2 teaspoon - fine sea salt
2 to 6
2 to 6
- 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.
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 a 1/4 cup 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.
Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
Transfer the dough 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).
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.
- 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. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.