Who doesn’t love a good focaccia?

And this quick and easy rosemary/garlic version is no exception. Especially when paired with honey butter.

Ingredients:

8 Tbsp evoo

1 1/4 cups lukewarm water

1 package instant yeast

1 tsp salt

3 1/4 cups bread flour

1 1/2 Tbsp minced fresh rosemary

1/2 Tbsp minced garlic

1/2 cup butter, softened

2 Tbsp local honey

Directions:

Preheat oven to 400 degrees. Add 5 Tbsp of evoo to the bottom of an 8.5 x 12.5 baking dish, making sure to swirl around so it coats the sides, before resting at the bottom.

In a stand mixer, combine remaining evoo with water, yeast, salt and flour. Use a dough hook on high speed until combined. Add in rosemary and garlic, and mix on low until combined. Dough will be slightly sticky.

Place dough in prepared pan. Spread dough out until pan is full. Flip dough over. Dimple dough with fingers, to create the signature focaccia marbled look. Cover, and let rise until size has doubled. About 45 -75 minutes.

Dimple dough again, if needed (or kneaded, pun intended).

Bake for 20 - 30 minutes, until focaccia has turned a golden brown. Remove from oven, and turn bread out, upside down, onto a wire rack. Let cool 5 minutes before cutting.

Whisk together softened butter and honey. Serve with bread.