Rosemary Garlic Focaccia Bread
2 ½ cups warm water
1 package active dry yeast
2 tsp. French Pantry Lavender Honey
5 cups flour
1 Tbl salt (you can use natural salt flakes or garlic flakes)
4 Tbl French Pantry Oil (you can use Rosemary and/or Garlic)
Preheat oven to 450 degrees.
Whisk warm water, yeast & honey together and let sit for 5 minutes. Add flour & salt and combine well using our blender spatula. Put 2-3 Tbl of oil in a clean mixing bowl & transfer bread dough to that bowl. Roll dough around to be fully coated with the oil. Cover with your bonMat and let rise until doubled in size, approx. 3-4 hours.
Once dough is ready, get your flexipan of choice out to prep. I used two square flexipats when I made this recipe. Place the flexipats on your perforated baking sheet and set aside. Using your Flexible Scraper and keeping the dough in the bowl, fold the dough over itself multiple times from each side to slowly deflate the dough. If using the two square molds, separate the dough into two sections and place one section of dough in each pan. DO NOT COVER this time, but allow dough to rest and rise until doubled in size again (approx. 2-3 hours). You’ll know the dough is ready when it doubles in size and the dough bounces back slowly (leaving the traditional indentation you see in focaccia bread).
At this time, dimple the focaccia bread with your fingers. Drizzle each with the remaining oil and sprinkle with salt of choice. Bake for 20-30 minutes or until bread is golden. Baking time depends on each oven and which flexipan you decide to use. The thicker the bread, the longer it will take to cook.