Engineered Cooking

1. To make the infused olive oil combine the olive oil, garlic, thyme, rosemary, and black pepper in a medium skillet.

2. Place the pan over low heat and cook, stirring occasionally - about 5 to 10 minutes. Avoid browning the garlic during this step. Poor contents into a measuring cup and set aside.

3. To make the dough, in a large bowl, combine the warm water, yeast, and honey. Stir a few times, then let sit for ~5 minutes.

4. Add 2 cups of the flour and the ½ cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes. Stir in the remaining 3 cups of flour and the salt.

5. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth. Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. It's best to let the dough rise in a warmer area of your kitchen or proofing setting on your oven.

6. After 1 hour, heat the oven to 450 °F. Use a generous amount of olive oil about 6 - 8 tablespoons, to oil a ½ rimmed sheet pan.

7. Transfer the dough to the baking sheet, then press it down into the pan. Use your fingers to dimple the dough.

8. At this point if you wish to add any topping such as roasted peppers, olives, artichoke hearts, etc. add the desired amount. If you added something like olives or artichoke hearts that are a bit dry drizzle with about 4 tablespoons of olive oil.

9. Let the dough rise for 20 minutes until it puffs slightly. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.