Focaccia Bread

Directions

• In a medium sized bowl, combine yeast, honey and 2.5 cups lukewarm water. I usually don’t combine/mix the ingredients together. I leave the ingredients alone and let the yeast do its thing. Once I see that the yeast mixture is starting to become bubbly/foamy then I know it is ready to use.
• Add in the flour and salt into the bowl and mix with a rubber spatula or wooden spoon until the mixture forms a wet dough with no dry streaks.
• In the largest bowl that will fit into your fridge, place 4 tbs Olive Oil.
• Transfer dough into the bowl and turn to cover in oil.
• Cover the bowl with some plastic wrap and chill in the fridge until double in size (it should look very bubbly and alive). Allow to sit for at least 8 hours to 1 day (overnight works perfectly).Letting the dough rise the first time in the fridge allows for improved flavour and easier handling. However, if you can’t wait that long or low on time, leave the covered bowl (wetting a tea towel with warm water and using that as a cover works great) in a room temperature, dry area until it doubles in size (approximately 3-4 hours).
• Once ready, pour 1 tbsp of oil into an appropriate baking pan and pre-grease the pan.
• Keeping the dough in the bowl, use two forks to gather up the edges of the dough on each side, lift it up into the middle and over into the centre of the bowl (kind of like making a not with the edges). Give the bowl a quater turn, do this step 2-3 more times until the whole edge is pulled to the middle.
• Once the dough has been deflated, transfer it to the prepared pan. Pour any oil left in the bowl over the dough and spread it over the dough.
• Place in a warm, dry spot and let the dough rise uncovered until it doubles in size (can take from 1.5 to 4 hrs). To see if it is ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.
• About 30 minutes before the dough is ready to bake. Place remaining oil into a saucepan with crushed garlic, rosemary and thyme. Allow to simmer on a medium heat for 1-2 minutes or until the garlic and herbs start to become aromatic . Allow to cool slightly.
• Preheat oven to 230 degrees celsius.
• If your dough hasn’t filled your pan, oil your hands slightly and gently stretch out the dough to fill the pan.Dimple the dough all over with your fingers. Best way to do this is as if you are playing the piano agressively, creating very deep depressions in the dough.
• Drizzle the garlic and herb infused oil as well as the salt and pepper over the dough.
• Place into the oven until puffed and golden brown, approxiametely 20-30 minutes.
• Once completed, allow to slightly cool and then take out of pan and place on a cooling rack.Serve and enjoy!