Rosemary and Garlic Focaccia

For the Rosemary Garlic Confit

1. In a saucepan, add the olive oil, rosemary, and garlic cloves.
2. Stir while simmering on low heat for 15 minutes or until the garlic is soft enough for a knife to pierce through.
3. Set aside to cool and keep covered in the fridge until ready to use.

For the Focaccia

1. Grease a 9" x 13" pan with 2 tablespoon of olive oil.
2. In a mixing bowl, combine the remaining 3 tablespoons of the olive oil with the flour, warm water, instant yeast, and salt. Beat at high speed with an electric mixer for 2 minutes. The batter should be sticky.
3. Transfer the focaccia batter into the greased pan, cover, and let it rise at room temperature for an hour.
4. Heat the oven to 375°F a few minutes before the end of the hour.
5. Once the dough has doubled in size, coat your hands lightly with some olive oil and gently poke the dough all over with your fingers.
6. Place the cloves of garlic in the holes that you poked before pouring all the olive oil with the rosemary overtop of the dough.
7. Bake the focaccia bread until it's golden brown, around 30 minutes.
8. Remove it from the oven and after 5 to 10 minutes, remove the bread from the pan and onto the cooling rack.