The Day Before Make the Roasted Garlic

Preheat the oven to 400°F (200°C). Cut the tops off of two heads of garlic to expose the tops of the cloves, drizzle the cut ends with a bit of olive oil and wrap the bulbs in aluminum foil.

Bake for 30-40 minutes, until completely soft. Let rest until cool enough to handle, then squeeze the roasted garlic into a bowl and mash up with a fork. Set aside on the counter.

Make the Dough

In a large bowl combine the flour, salt, sugar and yeast together.

Stir the warm water and roasted garlic together into the flour mixture and stir until completely moistened and you have a rough, shaggy dough.

Around the edge of the bowl pour in ¼ cup (2 fl oz/60 ml) of olive oil and swirl to coat the dough all around. Cover the bowl with plastic wrap and leave on the counter overnight, for at least 12 hours and up to 18 hours.

The Next Day

Pull the edges of the dough into the center all around and push down to both deflate the dough and form a ball. Place the dough, seam side down, into a greased 9x13-inch (22x33 cm) baking pan baking dish and let rise, covered for a minimum of 4 hours but up to 6 hours. Do not cut this time short, it's very important for a thick, bubbly focaccia.

30 minutes before the end of the rising time, preheat the oven to 450°F (230°C).

Then oil your hands and press deep dimples all over the surface of the dough. Drizzle with the remaining 2 tablespoons of olive oil, then sprinkle the rosemary over the top.

Bake for 20-30 minutes, until golden brown. Let cool for 30 minutes before serving.

This is best the day it is made but you can store leftovers in an airtight container at room temperature for up to 3 days. It also can be frozen for up to 8 weeks.