In a small bowl, combine the olive oil, minced garlic, dried rosemary, and black pepper. Set aside.
In a separate bowl, combine the warm water, dry active yeast and honey. Allow to sit for 5 minutes or until the yeast begins to foam.
Add half of the flour to the bloomed yeast mixture and stir together until the flour is moistened.
Continue by adding half of the garlic olive oil mixture to the dough and combining well. Finish the dough by adding the remaining flour and stirring until the dough comes together. Once a ball is formed, transfer the dough to a work surface and knead until smooth. Place the dough in a well-oiled bowl, cover with a damp cloth and allow to proof for 1 hour.
Preheat the oven to 450F. Transfer the dough to a well oiled 8x8” baking pan. Press the dough down into the pan, using your fingers to dimple the dough. Add the remaining garlic oil atop the focaccia and allow to rise for an additional 15-20 minutes.
Place the focaccia into the preheated oven and bake for 15-20 minutes or until golden.
