STEP 1: ROAST THE GARLIC

Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil. Roast for about 30-35 minutes, or until the cloves are soft and golden. Allow it to cool slightly before squeezing the cloves out into a bowl.

STEP 2: ACTIVATE THE YEAST

In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step is essential to ensure that your yeast is active and ready to help the dough rise.

STEP 3: MAKE THE DOUGH

In a large mixing bowl, combine the flour and salt. Add the roasted garlic cloves (mashed into a paste) and the yeast mixture, followed by the olive oil. Mix until a rough dough forms. The dough will be sticky, which is what you want for focaccia.

STEP 4: KNEAD THE DOUGH

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Kneading helps develop gluten, giving the focaccia its structure.

STEP 5: FIRST RISE

Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1 hour. This rise is crucial for achieving that fluffy, airy texture.

STEP 6: PREPARE THE BAKING PAN

While the dough is rising, prepare a baking pan (a 9×13-inch or similar size) by drizzling it with olive oil. This will create a delicious, crispy crust on the bottom of the focaccia.

STEP 7: SHAPE THE DOUGH

Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a rectangle or oval to fit your prepared baking pan. Transfer the dough to the pan and stretch it gently to fit.

STEP 8: SECOND RISE

Cover the shaped dough with a kitchen towel and let it rise again for about 30 minutes. This second rise helps create a light and airy texture.

STEP 9: DIMPLE THE DOUGH

After the second rise, use your fingers to create dimples all over the surface of the dough. This step not only creates a beautiful texture but also helps the toppings adhere better.

STEP 10: ADD TOPPINGS

Drizzle the top of the dough with additional olive oil, then sprinkle with chopped rosemary and sea salt. Feel free to add any other toppings you desire at this stage, such as olives or sun-dried tomatoes.

STEP 11: PREHEAT THE OVEN

While the focaccia is resting, preheat your oven to 425°F (220°C). A hot oven is essential for baking the focaccia evenly and achieving a golden crust.

STEP 12: BAKE

Place the focaccia in the preheated oven and bake for 25-30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom. Keep an eye on it to prevent over-browning.

STEP 13: COOL AND SERVE

Remove the focaccia from the oven and let it cool in the pan for about 5 minutes. Transfer it to a wire rack to cool completely. Serve warm, either on its own or with olive oil and balsamic vinegar for dipping.