It’s been made a long time ago. Just the lighting of this picture got me so hesitated to post it. The more photos you take, the more you know how sucky you are at it.

Anyway……

This focaccia is fluffy with a perfect amount of crunch and intense garlic flavour thanks to the home-made garlic oil.

Here’s an Italian way to use the leftover of this Italian bread: cut the leftover into cubes to make Panzanella salad.

Ingredients (8×8-inch bread):

Mix the flour, yeast and salt in the food processor for a few seconds.

With the machine running, add 3 tablespoons oil and honey. Then slowly pour in the water.

The dough will form into a ball. If it’s too dry, add water one tablespoon at a time. If it’s too wet, do the same with flour. The dough should be a little sticky.

Transfer the dough onto a floured surface. Start kneading until it’s not as sticky. About 5 minutes.

Put the dough in a greased bowl. Cover with a damp tea towel and leave it for an hour and a half until it doubles in size.

Punch it down to get the air out. Put the cloth back on and leave it for second rise. About 45 minutes.

During the second rise, prepare garlic-flavoured oil. Bash rosemary, coarse salt and garlic into a mortar and pestle. Transfer to a bowl, pour in remaining olive oil. Set aside.

Once the dough has risen, slightly flatten it and put it in the greased pan. Push your fingers into it all over to create little holes.

Grab the garlic and herb, and squeeze the oil over the bread. Sprinkle some rosemary on top. Let the dough rest and rise for another 20 minutes.

Preheat over to 400F. Bake for 20 minutes or until the bread is golden brown.