• Combine the warm water, yeast, and honey (or sugar) in a medium bowl and stir.
• Add in flour and salt and mix with a spoon until all of the water is incorporated.

  Then add in the oil and mix again.
• After mixing, cover and allow the dough to rest until doubled in size, about 1 hour.
• While waiting for the dough to raise, add the ingredients for the infused oil in a small bowl and set aside.
• Once your dough has doubled in size, perform 3 sets of "stretch and folds" about 30 minutes apart. Keep dough covered during the 30 minute resting periods.

  See post for more details if needed.
• After your 3 sets are complete and the dough has rested for its last 30 minutes, drizzle 1/4 cup of extra virgin olive oil in a glass 9x13 pan. Take the rested dough and place it in the oiled pan. Turn the dough over in the oil to make sure all of the dough has been covered in oil.
• Place plastic wrap over the pan and allow the dough to rest for about 15 minutes.
• Stretch the dough out again so it fills in more of the pan. Lift the dough and move it a bit to make sure there is oil under the dough.

  Cover with plastic and allow the dough to double in size which should take about 1 hour.
• Once the dough has doubled in size, press your fingertips into the dough making the signature pock marks of focaccia. Gently poke your fingers all over the dough to dimple the top.
• Then take your infused oil blend and brush it all over the dough.
• Bake at 400 degrees for 20-24 minutes until golden brown.

Infused Herb Oil

• Add all ingredients into a small bowl and whisk together.