Garlic Focaccia

Using a digital scale, measure out the warm water. Whisk in the yeast and honey. Set it aside for a few minutes to allow the yeast to activate.

In a bowl, scale out the flour and add salt. Pour the yeast water into the flour and combine using a spatula. Since this is a high hydration dough, you do not need to use your hands.

Once the dough is formed, add a tablespoon of garlic oil from the garlic confit. Use the spatula to coat the dough with the oil. You can also use the oil to scrape down the sides of the bowl. Cover the dough with a towel or plastic wrap and put it in a warm environment for 30 minutes. I like to put it in the oven with the light on.

After 30 minutes, perform your first set of stretch and folds. Make sure your hand is wet to avoid the dough sticking to your fingers. Pick up a side of the dough, stretch it and fold it over to the center. Then rotate the bowl slightly, lift another side and repeat (see video for technique).  Keep going until all sides of the dough have been stretched and folded. Cover the dough back up and let it rest for another 30 minutes.

Perform the second set of stretch and folds, cover the dough back up, and put it back into the warm environment for another 30 minutes.

Perform the third and final set of stretch and folds, cover the dough, but this time leave it in the warm environment for one hour.

After an hour, the dough should have doubled in size. Coat your baking pan (preferably non-stick) generously with olive oil. Turn the dough onto the pan. Use your fingers to dimple the dough and at the same time spread the dough out to cover the pan. Cover the pan and allow the dough to rise for another hour.

After 40 minutes into letting the dough rise, preheat your oven to 400°F so that it is nice and hot and ready for you when your dough is done rising.

When the dough has finished rising, spoon some garlic oil over the top and dimple the dough again. Top it with the garlic confit, kosher salt, and herbes de provence. Place the pan in the oven for 25 to 30 minutes. Allow the bread to cool for 30 minutes before cutting into it. If you cannot wait for 30 minutes, that's totally fine too!

In a ramekin, combine fresh thyme, oregano, bay leaf and garlic cloves (peeled). To this, add extra virgin olive oil enough to cover the garlic. Place in an oven preheated to 250°F and roast for two hours. Allow the garlic confit to cool down completely.