There's something deeply satisfying about making bread from scratch, especially when it's as forgiving as focaccia. This garlic and herb version has become my go-to whenever I need something impressive but not too complicated. The dough is wet and sticky, which might feel wrong if you're used to other bread recipes, but that's exactly what gives focaccia its signature airy texture. I learned this technique from an Italian baker who insisted that good focaccia needs time, not muscle. The secret is in the long, slow rise and the generous amount of olive oil. You're not just greasing the pan, you're creating little pools that crisp up the bottom while keeping the inside tender. The garlic gets roasted right into the dough, becoming sweet and mellow instead of sharp. What makes this version work so well is the combination of fresh herbs and good olive oil. I use whatever herbs look best at the market, but rosemary and thyme are classic for good reason. They hold up to the heat and their woody flavors complement the garlic perfectly. Don't skimp on the salt either. That coarse finishing salt on top isn't just for looks, it adds little bursts of flavor in every bite. This focaccia is perfect for Shabbat dinner alongside soup or salad. It's also wonderful for sandwiches the next day, if there's any left. I've served it at potluck dinners where people always ask for the recipe. The best part? Most of the work happens while you're doing other things. Just mix, wait, and bake.