Rosemary and Garlic Butter Focaccia

Ingredients

For dough

• Warm water, NOT hot –  2.1 cups
• Instant dry yeast- 2 tsp or one pack
• Honey- 1 tbsp
• Sea salt – 1 Tsbp
• EVO – 3 Tbsp
• Bread flour – 4.3 cups
• Sprigs of rosemary

For garlic butter

• Garlic – 15-20 cloves
• Olive oil- enough to cover garlic in small bowl
• Sprig of rosemary
• Salted Butter – 3/4 stick

Instructions

• Mix Wet Ingredients In a large bowl, combine water, yeast, honey, salt, and olive oil. Mix everything well until fully combined.
• Add bread flour into the wet mix and bring it together using a dough whisk or your hands. The dough should be soft, wet, and sticky.
• Cover the dough and let it rest for about half an hour. This helps the flour absorb the water and makes the dough easier to handle.
• Make Garlic Confit Peel the garlic, (or use already peeled, but NOT pre minced) place it in a small oven-safe bowl, and cover with olive oil and sprig of rosemary. Bake until soft, golden, and fragrant.
• Wet your hands slightly and stretch and fold the dough from all sides after 30 minutes. Repeat this process two more times, resting in between.
• Prepare Garlic Butter – Blend the roasted garlic with softened butter. Blend until creamy and smooth.
• Oil your baking pan or iron skillet generously with olive oil. Gently transfer the dough, keeping all those air bubbles inside.
• Final Proof – Cover and let it rise one last time until light and puffy, 45 min to an hour. Avoid over proofing, we want it airy, not collapsed.
• Preheat oven to 450 degrees – Drizzle olive oil on top of dough and rub some onto your hands. Dimple the dough using your fingertips, then spread the garlic butter all over the top leaving out a bit for finishing, and dimple once more so the flavor soaks in. Add rosemary sprigs and lots of course salt.
• Bake for 18-20 min, or until the top is golden and crispy, and the inside feels light and soft.
• Finish by brushing remaining garlic butter on top while the focaccia is still hot.