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1
Make the dough
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2
Be sure an adult is nearby to help.
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3
In a large bowl, using a wooden spoon, stir together the flour, yeast, sugar and salt.
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4
The warm water must be between 115 and 125F Use an instant-read thermometer to check the temperature.
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5
Pour the water and olive oil into the flour mixture.
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6
Stir with the wooden spoon until a rough, shaggy dough forms.
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7
Knead the dough.
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8
Dump the dough onto a work surface.
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9
Knead the dough until it is smooth and no longer sticky, about 10 minutes.
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10
Flour your hands and the surface only if needed to prevent sticking.
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11
Let the dough rise.
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12
Gather the dough into a ball.
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13
Wipe out the bowl and oil it with about 1 teaspoon of the vegetable oil.
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14
Put the dough into the bowl and turn the ball to coat it with oil.
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15
Cover the bowl tightly with plastic wrap.
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16
Set the bowl in a warm spot and let the dough rise until doubled in size, about 45 minutes.
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17
Poke the dough with your finger to see if it is ready.
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18
Shape the dough.
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19
Oil a baking sheet with 1 teaspoon of the vegetable oil.
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20
Remove the dough from the bowl, place it on the prepared baking sheet and press gently to deflate the dough.
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21
Using your hands, gently stretch the dough into a 10-by-7-inch oval.
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22
Brush the dough with the remaining 1 teaspoon vegetable oil and cover loosely with a large piece of plastic wrap.
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23
Set the pan in a warm spot and let the dough rise until puffed and doubled in size, about 20 minutes.
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24
Prepare the topping
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25
Preheat an oven to 425F
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26
Smash the garlic clove on a cutting board with a metal spatula.
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27
Peel away the skin.
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28
Chop the garlic into small pieces with a large, sharp knife.
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29
In a small bowl, stir together the garlic, herbs and coarse salt with a fork.
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30
Finish and bake the focaccia
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31
When the dough is ready, remove the plastic wrap.
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32
Press the tips of your fingers into the dough all over the surface to create dimples.
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33
Scatter the garlic mixture evenly over the dough.
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34
Drizzle the top of the dough evenly with 2 tablespoons of the olive oil.
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35
Put the pan in the oven and bake the focaccia until puffed and the top is browned, 25 to 30 minutes.
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36
Using oven mitts, remove the baking sheet from the oven and set it on a wire cooling rack.
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37
Drizzle the focaccia evenly with the remaining 2 tablespoons olive oil.
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38
Let cool for 15 minutes before serving.
