In a large bowl, measure out 100g active starter. Add water, salt, and olive oil. Using a rubber spatula, mix to dissolve starter. Add the bread flour and mix to combine well until no dry lumps of flour. Make sure to scrape the sides of the bowl well. Cover and let rest for 30 minutes.

After 30 minutes, with a wet hand, perform your first set of ‘stretch and folds’ to the dough...

Repeat the whole stretch and fold process 2 or 3 more times depending on how much time you have. Lift up the dough and flip it so that the smooth side is on top. Drizzle some olive oil on it, cover and let dough almost double in size at room temperature. Then, place in fridge overnight or up to 2 days. Don’t leave it for any longer than that or it will be over proofed. Although it’ll still taste great.

Place peeled garlic cloves, olive oil, rosemary, and kosher salt into a small saucepan, making sure the olive oil is completely covering all the garlic cloves. Place saucepan on the stovetop over the LOWEST heat setting possible. Do not cover saucepan. Oil will come to a slight simmer, don’t let it boil. Keep simmering for about 25-40 minutes, until the garlic is soft and very easily pierced by a skewer. Remove from heat and let cool completely. Pour into a clean jar, cover tightly, and store in fridge until ready to use.

About 2 hours before you want to bake the focaccia, remove the dough from fridge, generously oil a 9x13in NON STICK baking pan (if not non stick, use parchment paper and oil that). Gently scrape the dough into the baking pan. With oiled hands, gently flip the dough so that that smooth side is on top. DO NOT deflate the dough. Cover and let double in size for about 2 hours. If your house is hot, this may not take as long...

Once doubled in size, the dough should have relaxed to fill up most if not all of the pan. Drizzle olive oil on top of the dough. Optionally, use the oil from the garlic confit. Rub a little oil on your fingers and dimple the dough! Make sure your fingers go all the way through the dough and hit the pan. Spoon garlic confit cloves into dimples of the dough. If adding fresh rosemary, make sure to rub the sprigs with oil to prevent burning. Sprinkle desired amount of flaky sea salt on top, and place immediately into the hot oven! Bake for 25-30 minutes until deep golden brown. Remove from oven, let cool for about 10 minutes, then carefully remove from pan and let cool on a cooling rack. I like to do this around 10 minutes to preserve the crispy bottom. If it cools for too long in the baking pan, the bottom may become a bit soft or soggy. Enjoy warm or when fully cooled! Keep completely cooled focaccia tightly covered and toast for a few minutes to enjoy!