Rosemary Garlic Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, and salt. Dissolve honey in warm water, then add to the dry ingredients along with 2 tablespoons of olive oil. Mix until a sticky dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.
2. First rise
   Place the dough in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 2 hours, or until doubled in size.
3. Prepare the baking sheet
   Pour 2 tablespoons of olive oil onto a 9x13 inch baking sheet or similar sized pan, spreading it evenly across the surface.
4. Shape and second rise
   Gently transfer the dough to the oiled baking sheet. Use your fingertips to stretch it to fit the pan and create dimples all over the surface. Cover and let rise for another hour.
5. Add toppings
   Preheat oven to 425°F (220°C). Combine minced garlic with 2 tablespoons olive oil. Drizzle the garlic-infused oil over the dimpled dough, then sprinkle with chopped rosemary, thyme (if using), and flaky sea salt.
6. Bake the focaccia
   Bake in the preheated oven for 20-25 minutes, until golden brown on top and cooked through. Rotate the pan halfway through baking for even browning.
7. Finish and serve
   Remove from oven and immediately drizzle with a little more olive oil. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.