Herbed Garlic Focaccia Recipe

Instructions

Day One 

1. Mix yeast, honey, and water together in a large bowl. Allow to sit for 5 to 10 minutes until the mixture gets foamy.
2. Add flour and salt to the bowl and mix with a large spoon or spatula until a rough dough forms. The dough may still seem wet, but it should hold together.
3. Drizzle about 2 tablespoons of the olive oil on top of the dough and gently turn the dough in the oil so it’s coated. Cover the bowl and chill in the fridge overnight, at least 8 hours. (If you’re in a rush, you can let the dough rise at room temperature for 4 hours, instead.) The dough will double in size. 

Day Two 

1. Drizzle remaining 2 tablespoons of olive oil over dough and give dough a quick knead to deflate it in the bowl. Turn dough out onto a lightly oiled counter. Pat it into a rough rectangle (the dough will still be a little sticky).
2. To prepare the Herbed Garlic Butter Topping, mix all ingredients together in a small bowl. Pour half of the topping in the bottom of an 8x8 baking dish, spreading so it coats the bottom and the sides. Reserve the remaining half of the topping for later.
3. Place the dough in the baking dish and flip it over so that the dough is coated on both sides. Allow the dough to rise, covered, at room temperature, for about 2 hours. 
4. Preheat the oven to 450 F. Oil your hands and poke deep holes all over the top of the dough. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
5. Bake about 20 to 25 minutes, or until the top is golden brown. Brush the hot focaccia with the remaining Herbed Garlic Butter Topping. Enjoy!