Garlic Rosemary Focaccia

Adapted from Inspired Taste.

Ingredients

• 1/2 c extra-virgin olive oil

• 2 garlic cloves, minced (sub 1 t garlic paste)

• 1 T freshly chopped thyme or 1 t dried

• 1 T freshly chopped rosemary or 1 t dried

• 1/4 t black pepper

• 1 c warm water (microwave 20 s)

• 2 1/4 t instant yeast (sub 2 1/4 t or 1 packet active dry yeast)

• 1/4 t honey

• 2 1/2 c flour

• 1/2 t sea salt

• 1/4 c parmesan cheese

Directions

1. In a saucepan, combine olive oil, garlic, rosemary, thyme, and black pepper. Cook over low heat until garlic is golden brown (~ 5 minutes).

2. Combine warm water, yeast, and honey. Stir until yeast has no clumps and let sit for 5 minutes.

3. Add 1 c flour and 1/4 c olive oil mixture to the yeast and honey. Stir a few times until combined. Let sit 5 minutes.

4. Stir in the remaining 1 1/2 c flour and salt. Knead in bread machine for 3-5 minutes or by hand until smooth.

5. Cover dough with damp towel and let rise for 1 hour in a warm area.

6. Use 2 T of the olive oil mixture to oil a 9x13 inch baking pan. Transfer the dough into the pan and use fingers to create dimples in the dough. Drizzle with the remaining 2 T of olive oil mixture. Top with parmesan cheese.

7. Preheat oven to 450˚F.

8. Cover dough and let rise for 20 minutes in a warm area.

9. Bake for 18-22 minutes, until golden brown.