Garlic & Rosemary Focaccia

• 2 cups warm water
• 2 teaspoons sugar
• 1 tablespoon dry active yeast
• 4 ¾ cups flour
• 1 tablespoon salt
• ¾ cup olive oil
• 4 cloves garlic thinly sliced
• 1 sprig rosemary chopped
• 1 tablespoon Herbs de Provence
• 10 cherry tomatoes sliced lengthwise (optional)
• Additional salt and pepper to taste

Directions:

1. In a standing mixer with a dough hook, add the warm water, sugar and dry active yeast, stir well and let stand for 10 minutes until bubbly.
2. Add flour, salt and mix on medium speed for 5 minutes until the dough comes together. It should look sticky.
3. Transfer dough into a large bowl that’s been drizzled with ¼ cup of the olive oil.
4. Cover with plastic and let rest for 2 1/2 hours.
5. In a focaccia pan lined with parchment, drizzle another teaspoon of olive oil over the parchment.
6. Transfer the dough into the focaccia pan, spreading it out evenly. Cover with plastic again and let rest for 2 hours or until dough doubles in size.
7. Preheat oven to 450 degrees. Remove plastic from the pan and gently press dimples into the dough. Drizzle with more olive oil and generously sprinkle with salt. Bake for 20 minutes.
8. Remove from the oven, sprinkle partially cooked dough with the Herbs de Provence and rosemary. Place the garlic slices inside the dough dimples. Add cherry tomatoes.
9. Finish baking for another 15 – 20 minutes until browned. Drizzle with olive oil and a light sprinkling of salt and pepper. Let cool slightly.
10. Enjoy!

Recipe by Katherine of @rue.dauphine.paris