Make the base
1 batch makes about 130 g — enough for 2 Focaccia pansWarm the oil, rosemary, garlic, salt, and optional pepper flakes in a small saucepan over the lowest heat for 8–10 min, until the garlic turns pale gold and the oil smells strongly of rosemary. Do not let the garlic brown — it will turn the whole batch bitter. Cool to room temperature, then lift out the garlic and leave the rosemary in. Keeps refrigerated 1 week; bring back to pourable before using.
Extra-virgin olive oil
120 gFresh rosemary, leaves stripped and choppedAbout 4 sprigs
6 gGarlic cloves, lightly crushedAbout 3 cloves
9 gFine sea salt
3 gRed pepper flakesOptional
1 g