to fit smaller rice cookers.
1 1/4 cups warm water
1 envelope yeast
1 cup olive oil
4-5 cups flour
2 tblsp garlic, chopped
2 tblsp rosemary, chopped
Add warm water and yeast to your inner pot and let sit until cloudy, about 5 min. Add 1/2 cup olive oil, 1 tsp salt and 1 cup of flour at a time and continue to mix with your hands until well incorporated. Place dough on counter and continue to knead until elastic and smooth, another 5 min or so.
Place dough back into the inner pot and rub a little bit of olive oil on top. Close the lid and let rise 2-3 hours until it has doubled in size.
Remove risen dough and add remaining olive oil, garlic, rosemary and a pinch of salt into the inner pot. Mix to combine. Push dough on top of the olive oil mixture and close the lid. Set to Cake or White Rice and let cook until your rice cooker beeps, approximately 45-60 minutes.
Invert focaccia onto a plate and serve with your favorite soup, pasta or sandwich.