In a medium saucepan, place the 3 tbsp of olive oil and garlic. Turn heat to low, mix with a wooden spoon. Let the mix come to a light simmer, then remove from stove. Garlic should be fragrant, not burnt. Let mix cool.

Place flour, yeast, salt, honey and cooled garlic olive oil in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears.

Wet your hands and begin the 'stretch and folds'. For this method, I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Wait another 40 minutes and repeat this process.

Drizzle the bread with a little olive oil. Cover tightly and chill in the fridge overnight. Focaccia should almost double in size.

Using 3 tbsp of olive oil, grease the bottom and sides of a 9×13 pan (there should be parchment paper on the bottom of this pan). Place your focaccia dough into the pan. Spread gently with your fingers.

Cover the dough with another pan of equal or greater size. Let the dough rise in a warm/draft free place for about 60-70 minutes.

After 60-70 minutes, remove the top pan. Drizzle with some olive oil. Spread the 4oz of mozzarella, sprinkle generously with some flaky sea salt.

For the filling, place the red onion, serrano pepper, cilantro and corn in a bowl. Give everything a good mix, and then sprinkle evenly over the cheese.

Pull all edges of the dough to the middle and begin tucking fillings. Fold the dough so that all of the filling is tucked away and gently flip the dough over so that the seam is on the bottom of the pan. Cover the pan and let the focaccia proof for another 40 minutes.

While the focaccia is in its final proof/rest, mix all of the toppings (cotija cheese, corn, serrano pepper, cilantro, red onion) in a large bowl.

To make the chili lime sauce, in a medium bowl, place sour cream and mayo. Mix well with a fork, then add the remaining ingredients. Mix until everything is homogenous. Adjust to desired taste.

Preheat oven to 450°F (230°C). Remove the top pan again and drizzle some olive oil on top of the focaccia. Grease your hands and gently dimple the focaccia. Sprinkle with some flaky sea salt then place in the oven.

Bake bread and then remove from the oven after about 15 minutes of baking. Using a pastry or silicon basting brush, baste the focaccia with some olive oil. Sprinkle with the remaining mozzarella. Place focaccia back in the oven and bake for another 15-18 minutes.

Remove focaccia from the oven. Cover the surface area of the focaccia with the corn and cotija topping. Then drizzle with the crema. After about 10-15 minutes of cooling, lift focaccia out of the pan.