Perfect for serving with warming soups!

Ingredients

3/4 cup olive oil

2 tablespoons chopped fresh rosemary leaves (save some for decoration)

2 tablespoons chopped fresh thyme

2 garlic cloves, chopped

1/2 cup pitted black olives, roughly chopped.

1/2 teaspoon fresh ground black pepper

1 cup warm water

1 sachet instant yeast

1/4 teaspoon honey

2 1/2 cups all-purpose flour

sea salt

Method:

In a cooking pan, combine the olive oil, garlic, thyme, rosemary, and black pepper. Cook over low heat for around 10 minutes or until aromatic, but before the garlic gets burnt. Set aside.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 10 minutes.

Add 1 cup of flour and a 1/4 cup of the cooled herb oil that you had just prepared to the bowl with yeast and honey. Stir until the flour is mixed. Let sit for another 5 minutes.

Add the remaining 1 ½ cups of flour and salt. When the dough holds together, transfer it to a floured board and knead for about a minute or so until it is no longer sticky (it should feel a little springy).

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour.

Heat the oven to 450 degrees Fahrenheit.

Use two tablespoons of the her oil to grease a 9-inch by 13-inch baking pan. Line with baking parchment.

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough.

Stud with olives and rosemary leaves then drizzle the top with the remaining herb oil. Let the dough rise for 20 minutes until it puffs slightly.

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack. Sprinkle with sea salt.