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Make the garlic confit by simmering the garlic cloves in olive oil until soft and golden brown.
In a large bowl, combine the flour, warm water, yeast, olive oil, and salt. Mix until a shaggy dough forms.
Knead the dough for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for 1-2 hours until doubled in size.
Punch down the dough and stretch it into a rectangular shape on a parchment-lined baking sheet.
Use your fingers to poke holes all over the dough and drizzle with olive oil.
Top the dough with the garlic confit cloves.
Let the dough rise for another 30 minutes.
Bake the focaccia at 400°F for 20-25 minutes until golden brown.
Serve warm.