Garlic Herb Focaccia

Do you ever just crave bread? And I'm not talking sliced bread, I'm talking about the kind you'd get at a restaurant (see: Red Lobster's biscuits, Macaroni Grill's Rosemary loaf, and Colton's rolls) and binge on before your meal arrives. Well, one fine weekday I was craving focaccia and after some research, adapted a recipe I found. It's incredibly easy and is perfect for dipping in soup, making a sandwich, or even eating alone (which is what I did)! Keep reading for the recipe and a few tips!

Here's our dough baby after it's risen. How did we get here? Funny you should ask. Check out the recipe at the bottom!

I didn't have a jellyroll pan, so I just used a regular 9x13 sheet pan. I lined it with foil and poured the olive oil/herb mixture on the bottom before pressing the dough out into the shape above. I went for a circular focaccia, but if you want, you can press your dough into the shape of your pan to get a rectangular bread.