Finely chop the garlic and herbs-rosemary and thyme.
Add the garlic, herbs, and freshly ground pepper to the pan-heated olive oil for flavor and flavor.
In warm water, dissolve the sugar, add the yeast, stir and let stand for 5-10 minutes.
Add flour, salt and half of the cooled olive oil (35 ml). Mix everything well — you should get a very smooth, viscous dough.
Sprinkle the table with flour, lay out and knead the dough, it should be very light and soft, not sticky, but not tight at all.
Brush the sides of the bowl with oil and place the dough in it. Cover with a damp towel and leave to rise for an hour in a warm place.
Brush a baking sheet or pan with olive oil and herbs, lay out the dough and spread it over the shape with your fingertips.
Pour over the remaining oil, and spread it evenly over the surface of the dough with the same movements. At this stage, you can add olives, tomatoes, or sea salt.
Bake in a preheated 200 degree oven until Golden brown, about 15-20 minutes.
Slice and serve the Focaccia until it is cold-it tastes better this way! A great addition to any soup, salad, you can eat with cheese and prosciutto. It is stored for two days, but it is unlikely that you will be able to check it — it ends much faster!