Garlic and Rosemary Focaccia
You can't beat a freshly baked focaccia. Best served straight from the oven with a bowl of warm soup or some cold meats and hummus.
Place the olive oil, minced garlic, thyme, rosemary, black pepper (and chilli flakes) into a sauce pan over a low heat for 5 minutes or until you start to smell the garlic (DO NOT LET IT BURN).
In a mixing bowl combine the warm water, yeast, and honey. Stir together and let it sit for 5 minutes.
After 5 minutes add 150g of the flour and 35 ml of the infused oil to the yeast mixture. Stir until the flour is moist and leave for another 5 minutes.
Add the remaining flour to the bowl and the salt and stir together. When combined start using your hands to fully combine the dough. Place the dough on a floured surface and knead for 10 minutes. If the dough is too wet add a little more flour. Transfer to an oiled bowl, cover with a warm damp towel and let rise for 1.5 hours in the warmest area of your kitchen.
Heat the oven to 210°C. Use a table spoon of the infused oil to oil a high sided baking tray. Place the dough into baking tray and press into into the pan. Use your finger tips to dimple the dough (cover them with flour to stop them sticking to the dough). Spoon over the remaining infused oil. Leave the dough to rise for 30 minutes before placing it in to the oven to cook for 15-20 minutes or until its golden brown.
Remove from the oven and transfer to a chopping board. Cut into desired shape and serve warm.