Roasted Garlic Focaccia

In a mixing bowl, combine white bread flour (500 g), dried yeast (14 g), white sugar (1 tbsp), and warm water (100 ml). Leave for a few minutes until the yeast starts to foam. Start 5m timer

Stir in warm water (150 ml), olive oil (3 tbsp), and sea salt (1 tsp) to form a sticky dough. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let prove in a warm spot for 60 minutes or until doubled in size. Start 70m timer

Preheat oven to 200°C. Wrap garlic (1 bulb) in foil and roast for 30 minutes. Squeeze out the tender cloves once cooled. Start 30m timer

Toss cherry tomatoes (150 g) in oil and season with salt.

Grease a 20x30cm roasting tin. Stretch the dough to the edges. Dimple the surface with oiled fingers, then press in the garlic cloves and tomatoes. Scatter fresh rosemary (1 handful) over the top. Cover and prove for 45 minutes. Start 45m timer

Scatter white sugar (1 tsp) and sea salt over the dough. Bake on the middle shelf for 30 minutes until golden. Drizzle with extra oil before serving. Start 30m timer