Infuse the Olive Oil

In a small saucepan, add the olive oil, minced garlic, chopped thyme, and rosemary. Warm it over medium-low heat and cook in gently for 10 minutes. Remove from heat and set aside.

Proof the Yeast

Combine the warm water, yeast packet, and maple syrup in a large bowl. Give it a gentle stir to mix the yeast and the water. Let this sit for 5 minutes so the yeast can bloom.

Start the Dough

To the yeast mixture, add 1 cup of flour and about half of the infused olive oil. Stir gently to combine. Let this mixture sit for another 5 minutes.

Finish the Dough

Add the additional 1 ½ cups of flour and add the 1½ teaspoon of salt. Stir to combine. Remove the dough from the bowl onto a floured board. Knead the dough about 15 times until it becomes smooth and pliable. Form it into a large ball. 

*Note: You can also knead the dough with a stand mixer. For instructions, see below.

Let the Dough Rise

Place the dough into a large, clean bowl coated with olive oil. Cover the bowl with a warm, damp towel. Set the bowl in a warm area in your kitchen. I have a spot in my kitchen that always gets sun, so I set mine there!

Let the dough rise for 1 hour. 

Transfer to A Baking Sheet

After an hour, coat a large 11×17 baking sheet with about 2 tablespoons of your infused olive oil. Transfer the dough to the baking sheet and use your fingers to press it into a rectangular shape, taking up the entire baking sheet.

Use your fingers to press deep pockets into the dough. Don’t be afraid to press pretty hard! You want to create that dimpled texture. 

Preheat your oven to 450°F (232°C). 

Let the Dough Rise Again

Let the dough sit on the baking sheet for another 20 minutes. It will puff up a little more.

After 20 minutes, give the dough a few more dimples with your fingers and pour the remaining infused olive oil over the top.

I also like to sprinkle more salt over the top and a few twists of fresh ground black pepper.

Bake the Focaccia

Place the focaccia in a 450°F (232°C) oven and bake for 15-20 minutes until it is lightly golden. 

Cut and serve while it’s still warm.