Preparation:

1. Do ahead: Whisk together yeast, honey and water in large mixing bowl until combined. Let sit 5 minutes. Stir in flour, salt and garlic powder with rubber spatula. Continue to mix until dough forms and no dry flour remains. Drizzle 1 tablespoon oil over dough, turning to coat. Cover bowl and let rest in warm area of kitchen until doubled in size, about 4 hours, or 8 to 12 hours in refrigerator.
2. Pour 1 tablespoon of oil onto 2 8”-round cake pans and tilt to coat pans, including sides. Punch dough to deflate, divide in half and transfer to oiled pans. Pour over any oil remaining in bowl and roll dough to completely coat in oil. Let rise, uncovered, in warm area of kitchen until dough doubles in size, 2 to 4 hours.
3. Press “Convection” button and use selector knob to adjust temperature to 350°. Press knob to set temperature, then turn knob to set time to 25 minutes. Press knob to begin preheating. Pour remaining oil over dough and coat fingers to avoid sticking. Gently push fingers straight down into dough to create dimples, stretching as you go to fill pan with dough, as needed. Sprinkle olives and rosemary over dough.
4. Place one pan on turntable and press knob to start baking. Cook focaccia until bread is golden-brown and cooked through. Repeat with remaining pan. Let cool 5 minutes in pan, then turn out to wire rack to cool completely.

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Preparation:

1. Do ahead: Whisk together yeast, honey and water in large mixing bowl until combined. Let sit 5 minutes. Stir in flour, salt and garlic powder with rubber spatula. Continue to mix until dough forms and no dry flour remains. Drizzle 1 tablespoon oil over dough, turning to coat. Cover bowl and let rest in warm area of kitchen until doubled in size, about 4 hours, or 8 to 12 hours in refrigerator.
2. Pour 1 tablespoon of oil onto 2 8”-round cake pans and tilt to coat pans, including sides. Punch dough to deflate, divide in half and transfer to oiled pans. Pour over any oil remaining in bowl and roll dough to completely coat in oil. Let rise, uncovered, in warm area of kitchen until dough doubles in size, 2 to 4 hours.
3. Press “Convection” button and use selector knob to adjust temperature to 375°. Press knob to set temperature, then turn knob to set time to 25 minutes. Press knob to begin preheating. Pour remaining oil over dough and coat fingers to avoid sticking. Gently push fingers straight down into dough to create dimples, stretching as you go to fill pan with dough, as needed. Sprinkle olives and rosemary over dough.
4. Place one pan on turntable and press knob to start baking. Cook focaccia until bread is golden-brown and cooked through. Repeat with remaining pan. Let cool 5 minutes in pan, then turn out to wire rack to cool completely.

Download Recipe Book