• 100mlExtra-virgin olive oil
• 3Garlic cloves, finely minced or chopped
• 1tbspChopped fresh thyme
• 1tbspChopped fresh rosemary
• 0.25 tsp Fresh ground black pepper
• 235mlWarm water
• 2.25tspActive dry yeast
• 0.25 tsp Agave or maple syrup
• 315gPlain flour
• 0.5 tsp Fine sea salt

Instructions

1. 1

   In a cold medium skillet, combine olive oil, garlic, thyme, rosemary, and 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. 2

   In a large bowl, combine the warm water, yeast, and syrup. Stir a few times then let sit for 5 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   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).

6. 6

   After the 1 hour, heat the oven to 220 degrees celsius.

7. 7

   Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch deep baking sheet (if your container is not non-stick then add greaseproof paper before adding the oil.

8. 8

   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.

9. 9

   Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.