Roast the Garlic

1. Prepare the Garlic: Preheat your oven to 400°F (200°C). Slice the top off a head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt.
2. Roast the Garlic: Wrap the garlic in aluminum foil and roast for 30-35 minutes until the cloves are soft and caramelized. Let it cool slightly before squeezing the garlic out of the skin. Mash the roasted garlic into a paste and set aside.

Make the Dough

1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Mix the Dough: Add the flour, salt, olive oil, and mashed roasted garlic paste to the yeast mixture. Stir until the dough comes together.
3. Knead (Optional): You can knead the dough by hand for about 5 minutes or use a stand mixer with a dough hook. The dough should be soft but not too sticky.
4. First Rise: Lightly oil a clean bowl and place the dough inside. Cover with a kitchen towel and let it rise for 1 hour or until doubled in size.

Shape the Focaccia

1. Prepare the Baking Pan: Drizzle a bit of olive oil into a 9×13-inch baking pan, ensuring the entire surface is coated.
2. Shape the Dough: Punch the dough down and transfer it to the prepared pan. Use your fingers to spread it evenly in the pan, creating dimples all over the surface of the dough.
3. Second Rise: Cover the pan with a towel and let the dough rise for another 30 minutes.

Add the Toppings and Bake

1. Add Toppings: Drizzle the dough with 2 tablespoons of olive oil, then sprinkle the sea salt and fresh rosemary (if using) over the top.
2. Bake: Preheat your oven to 425°F (220°C) and bake the focaccia for 18-20 minutes or until golden brown and crispy on the edges.
3. Cool and Serve: Let the focaccia cool for a few minutes in the pan, then transfer to a wire rack to cool completely before slicing.