EASY Rosemary Focaccia Bread with Tomatoes, Olives and Mozzarella

1. In a medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Stir till garlic browns. Appx. 10 minutes.
2. In a large bowl, combine warm water, yeast, and honey. Stir and then let sit for 5 minutes.
3. Add 1 cup of flour and 1/2 cup of the garlic-olive oil mixture to the bowl of yeast. Mix till combine and let sit for another 5 minutes.
4. Mix in the remaining 1 1/3 cups of flour and salt. When the dough comes together, transfer to a floured surface and knead till smooth. About 15 times. I added a little olive oil to my hands while kneading.
5. Transfer dough to a large olive oiled bowl, cover with a towel and we also used Saran Wrap to keep it tight and let dough rise for 1 hour. (Do not put dough in refrigerator keep on counter).
6. As dough is almost ready preheat the oven to 450 degrees F.
7. Use half of your left over garlic olive oil mixture to put on your rimmed baking sheet (in video for reference).
8. Transfer dough to the baking sheet and press it down into the pan. Using your fingers to make dimple in the dough.
9. Top of dough with sliced olives and dried tomatoes.
10. Pour remaining garlic olive on top of the dough. Move the pan side to side to evenly spread out the garlic olive oil. Top off with shredded mozzarella cheese.
11. Let the dough rise for 15 more minutes until it puffs slightly.
12. Bake for about 18 minutes till golden brown, Transfer baked focaccia bread to a wire rack to cool and enjoy!