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Heat the water for 60s in the microwave, ensure it is warm to touch (not cold or hot or the yeast won't work). Add all the yeast and sugar. Mix and allow this to rise for 10 min. It should become foamy, this means the yeast is activated.
In a large bowl add the flour, yeast water mixture, salt and olive oil. Mix until all flour spots disappear. The mixture will be jiggly and more like batter than bread mixture.
Perform stretch and folds. Pick up one side of the dough and pull it across to the other side. Repeat this several times (I did it around 16 times). Then cover and let sit for 10 mins. I wear a glove/wet my hand to prevent the mixture sticking.
After the 10 minutes repeat the stretch and folds one final time until it forms into a ball shape and you can't stretch and fold anymore. Cover and sit for another 10 min.
Grease 12 muffin tins with olive oil. Divide the dough equally. Place a large tin over the top and let it rise for 30 mins. Don't use plastic wrap, a large tin over the top gives it space to rise and form gas bubbles.
Whilst this is rising combine all the lemon garlic olive oil mix.
After the 30 mins, heat oven to 180°C. Top focaccia's generously with the lemon/garlic olive oil & other toppings. Bake for 23-27 mins.