No-knead rosemary garlic focaccia

Add the yeast to warm water with the honey, mix, and set aside about 5 minutes to bloom.

Whisk the flour to aerate it, then scoop and level it with a flat edge to measure.

If the yeast has not bloomed, discard it and start again. Pour the yeast mixture into the flour and whisk until almost combined.

Scrape the whisk and mix by hand until combined, without kneading; the dough is wet and shaggy.

Cover and rest about 5 minutes, then mix again for under 30 seconds.

Put olive oil in the pan, roll the dough in it to coat, and spread it with the fingers across a 9 by 13 inch baking pan.

Cover with plastic wrap and proof about one hour in a warm place.

Meanwhile, cook minced garlic in oil on low heat 3 to 5 minutes, stirring, until beginning to brown but not burnt; turn off the heat and stir in the rosemary to infuse.

Dimple the risen dough with the fingers without deflating it, and spread the infused oil over it; take the garlic out first if burnt garlic is unwanted.

Rest another 5 minutes.

Bake in a preheated 425F oven 25 to 30 minutes until the crust is golden brown and crispy.

Remove the bread from the pan immediately so it does not steam and ruin the crust.

Serve with olive oil and salt, or with soups and stews, or as sandwiches.