Rosemary garlic focaccia bread

Prep time: 20 minutesRise time: 1.5 to 2 hoursBake time: 20–25 minutesServings: 8–10 servingsIngredientsFor the Dough:3 ½ cups all-purpose flour or bread flour2 ¼ tsp (1 packet) active dry yeast1 ¼ cups warm water (about 110°F)1 tsp honey or sugar (to activate yeast)1 tsp fine sea salt¼ cup extra-virgin olive oil (divided)For the Topping:¼ cup extra-virgin olive oil3-4 cloves garlic, finely minced2 tbsp fresh rosemary leaves, roughly choppedFlaky sea salt (like Maldon) for finishingStep-by-Step Instructions1. Activate the YeastIn a large bowl, combine the warm water, honey, and active dry yeast. Stir gently and let sit for 5–10 minutes until it becomes frothy and bubbly.2. Mix the DoughAdd 1 tablespoon of the olive oil, the fine sea salt, and half of the flour to the yeast mixture. Stir until a loose dough forms. Gradually add the remaining flour. Knead the dough on a lightly floured surface for about 5 minutes until smooth and slightly elastic (it will be a soft, sticky dough).3. First RiseGrease a clean bowl with 1 tablespoon of olive oil. Place the dough inside, cover with a damp towel, and let rise in a warm, draft-free spot for 1 hour or until doubled in size.4. Prep the Skillet & Second RisePour 2 tablespoons of olive oil into a 10-inch or 12-inch cast-iron skillet, coating the bottom and sides completely. Transfer the dough to the skillet and gently press it out to fill the pan. Cover and let rise a second time for 30–45 minutes until puffed up.5. Dimple and TopPreheat your oven to 425°F (218°C).In a small bowl, mix the ¼ cup of topping olive oil with the minced garlic and chopped rosemary.Using your fingertips, press straight down into the dough all over to create deep dimples (don’t be afraid to press all the way to the bottom!). Spoon the garlic, rosemary, and oil mixture evenly over the top, letting it pool in the dimples. Sprinkle generously with flaky sea salt.6. BakeBake for 20–25 minutes until the top is deeply golden brown and the bottom crust is crisp. Let it cool slightly in the skillet before slicing.