Focaccia Bread

Preheat oven:Conventional oven: 375 °F.Convection oven: 350 °F.

Whisk active dry yeast, honey and ½ cup lukewarm water in a small bowl and let sit 5 minutes (it should foam or have a creamy appearance).

Combine flours with salt, basil, oregano, and thyme in a medium mixing bowl. Add yeast mixture and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

Pour 2 tsp olive oil into a large mixing bowl. Reserve the remaining olive oil for step 6. Transfer dough mixture to large mixing bowl and turn to coat in oil. Cover with plastic wrap and place in refrigerator until dough is doubled in size (it should look very bubbly and alive). Chill for at least 8 hours and up to 1 day.For a faster rise, let dough rise at room temperature until doubled in size, which should be about 3-4 hours.

Generously spray an 8” x 8” square baking pan with butter flavor pan release spray.

Add remaining oil to the baking pan. Scrape dough from sides of bowl and transfer dough to the baking pan. Pour the dough into the bowl and turn the dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until double in size, at least 1 ½ hours and up to 4 hours.

To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Use gloves, and lightly oil your fingers. Make small dimples into the dough with your fingers, creating deep depressions in the dough to the bottom of the pan. Sprinkle dough with granulated garlic.

Bake the focaccia about 20 minutes or until it is puffed and golden brown.

Remove from oven and cut 2 vertical lines and 1 horizontal line to get each serving to equal about 2 ⅔”x 4”.

Serve 1 piece (2 ⅔” x 4”).