Confit Garlic Focaccia

_Ingredients:

• 12 Cloves confit garlic - see recipe here
• Olive oil
• 1 tsp sea salt
• 800g plain flour
• 710g lukewarm water
• 2 tsp Dry Yeast
• 1 tsp honey
• 2 sprigs rosemary

_{Instructions:}

1. In a bowl, combine the dry flour and salt, and mix gently together.
2. In another bowl, add the lukewarm water and honey and mix. Sprinkle over the yeast. Set aside for 10 minutes until frothy.
3. Pour the yeast mixture into the flour. Mix to combine. Using your hands, mix the dough to create a ball. The dough should be sticky, and all the flour should be combined.
4. Cover with a cloth and set aside for 10 minutes (ideally in the sun or a warm place!).
5. After 10 minutes, stretch out the dough and fold it over numerous times. Pour 1/3 of the confit garlic oil into a bowl. Place the dough into the bowl and cover with a clean tea towel. Set aside for 2 hours for the dough to proof.
6. Pour 1/3 of the confit garlic oil into the bottom of a large baking tray. Pour the dough into the tray, spreading it out evenly. There is no need to press into the corner as the dough will rise in the oven.
7. Cover the tray with a clean towel for one final proof for 30 minutes.
8. Preheat the oven to 200°C
9. Sprinkle the confit garlic and rosemary on top of the dough. Pour over the final 1/3 of confit garlic oil. Season with sea salt.
10. Bake for 30 minutes. The top should be lightly browned and becoming a bit crispy. Remove from the oven and allow to cool for a few minutes before serving.