Roast Garlic Rosemary Focaccia

Instructions

1. To roast the garlic, preheat the oven to 180°C (350°F) Gas 4. Slice the top off the garlic head, to expose the cloves inside. Wrap in foil and bake the garlic head in the preheated oven for 1 hour. Unwrap the foil and set the garlic head aside to cool. When the garlic is cool enough to handle, squeeze out the softened roast garlic from each clove.
2. Mix together the flour, yeast, salt and sugar. Gradually add in the water and 2 tablespoons of the oil, bringing the mixture together to form a sticky dough.
3. Turn out onto a lightly floured surface and knead until smooth and elastic. Then work in the roast garlic and 2 tablespoons of the rosemary. Transfer to the prepared mixing bowl, cover with a clean damp kitchen cloth and set aside in a warm place to rise for 1 hour.
4. Break down the risen dough and shape into a large oval on the prepared baking sheet. Using your fingertips, press into the dough to make numerous small indentations. Spoon over 2 tablespoons of the oil, so that it fills the indents, and sprinkle over the remaining rosemary. Set aside to rest for 30 minutes.
5. Preheat the oven to 200°C (400°F) Gas 6. Bake the focaccia in the preheated oven until golden brown. Spoon over the remaining oil and sprinkle with the sea salt flakes. Serve warm from the oven or at room temperature.