Garlic Rosemary Butter Focaccia Bread

This is a super doughy bread with a delicious crispy bottom, golden top and packed with tons of flavor. I saw this on Devon Windsor's Instagram story a couple weeks ago and had to give it a go. So glad I did because it was a success! The recipe is by Basically and a must if you ever have an itch to make bread and you want a ‘No Knead’ bread to go with your pasta. I would definitely plan to make this ahead because it takes time for the dough to rise but worth it! Recipe and recipe notes below.

Ingredients:

• 1 packet active dry yeast (1/4 oz envelope)
• 2½ cups lukewarm water 
• 2 tsp. honey
• 5 cups all purpose flour 
• 1 tbsp. morton kosher salt 
• 6 tbsp. extra-virgin olive oil plus extra for hands 
• 4 tbsp. unsalted butter plus extra for the pan
• Flaky sea salt (I love Maldon sea salt & highly recommend!)
• 2-4 tbsp. garlic cloves
• 3 sprigs of rosemary (use the leaves/needles & remove from the stem)
• 1/4 sliced white onion

Instructions:

1. Start by whisking the active dry yeast, honey, and luke warm water in a bowl. Let this sit for 5 minutes until it begins to foam. If you don't see this, double check the expiration date
2. Fold in the flour and salt using a spatula. It will become a scrapy dough. Make sure there are no streaks of flour left before moving onto the next step 
3. Pour 4 tbsp. of olive oil in a separate bowl and plop the prepared dough into the bowl. Turn it over until the bread dough is fully coated in olive oil. Cover the top of the bowl with plastic wrap or a silicone lid and allow it to sit for 8 hours to 1 day in the fridge, or 3-4 hours at room temperature if you're in a rush *this is the timeframe I chose, and it came out perfect in my opinion!
4. Once the dough has had time to proof, use a fork in each hand to pull the furthest corner of the dough inward (reference my reel on instagram for this step or check it out on Basically) and rotate the bowl each time until it forms into a rough ball
5. Grease a 13x9 baking dish with unsalted butter and then pour in 1 tbsp. of olive oil. Add the dough to the baking dish (pour in any extra oil from the bowl) and let it sit uncovered for at least 1½ hours or up to 4 hours in a warm dry place such as on top of the fridge *I chose to let it sit on top of the fridge for 1½ and it came out great
6. The dough will have risen by this point and expanded to fill the baking dish at all corners
7. To check if the dough is ready, poke it with your finger and if it doesn't bounce back immediately, you know it's ready. Dimple the dough using all 10 fingers and reach to the bottom of the pan. The dough should be covered with indentations from your fingers
8. Drizzle 1 tbsp. of olive oil over top. Finally, add your toppings such as the flaky sea salt, sliced onion, and rosemary leaves. Bake for 20-30 minutes until the Focaccia is golden brown and puffy 
9. Melt the unsalted butter in a sauce pan over medium heat and cook with the garlic until the cloves begin to turn a light brown
10. Pour or brush the melted butter over the Focaccia bread, cut into squares and done! Best if served/eaten same day, but Basically says it holds well in the freezer