Focaccia

Mix grated garlic and herbs with olive oil; let rest 24 hours to infuse.

In a bowl, combine lukewarm water and yeast; stir. Add flour and mix well.

Add the infused olive oil and salt; mix for 5-7 minutes until a uniform dough forms.

Transfer to a work surface and knead until smooth. Rest covered for 30 minutes at room temperature.

Knead again and rest for another 15 minutes.

Transfer dough to a baking sheet, shape by hand into a rectangle. Dimple the surface with your fingers and fill the dimples with rosemary (and optional toppings: parmesan, dried tomato, dried basil).

Brush the top generously with olive oil; sprinkle with extra salt if desired.

Let rise until doubled in size.

Bake in a preheated 420°F (215°C) oven for 25-30 minutes until golden brown.