Garlic Rosemary Quick Focaccia

Add dry ingredients to large bowl.

Microwave water until warm. Stir in honey. Add yeast and stir, set aside to bloom about 15 minutes until bubbly.

Add olive oil to yeast mixture. Combine wet and dry ingredients and mix until all the flour is incorporated and a sticky dough forms.

Coat a clean large bowl with olive oil and transfer the dough. Cover and set aside in a warm place for 30 minutes.

Perform first set of stretch and folds: lightly wet hands, grab a portion of dough, stretch upwards, fold over. Rotate and repeat 4 times. Cover and let rise 30 minutes.

Repeat stretch and folds. Cover and let rise another 30 minutes.

Make topping: combine melted butter/olive oil, minced garlic, rosemary, flaky salt, and pepper.

Prepare a 9x13 pan with olive oil, parchment, and more oil. Add dough, stretching to fit. Add topping evenly and dimple the dough with fingers.

Preheat oven to 410°F. Bake 15–25 minutes or until golden brown on top.

Serve warm with olive oil and balsamic vinegar for dipping.