Focaccia

I've been making this focaccia a couple of times a week.  It is the best focaccia I've ever had:

 

FOR THE DOUGH:

• 4 C. bread flour
• 1 T. sugar
• 1 tsp fast-action dried yeast
• 2 C.lukewarm water
• ½ tsp salt
• 3 T. extra virgin olive oil, plus extra for greasing

TO FINISH:

• 15 garlic cloves, peeled
• 1 C. extra virgin olive oil
•  mixed pitted olives
• 3 sprigs of rosemary
• Flaked sea salt

Method:

1. To make the dough, mix the flour, sugar and yeast in a bowl until combined. Then dissolve the salt in the lukewarm water and pour onto the flour mix, followed by 40ml of olive oil. Use a wooden spoon to mix the ingredients together until the they form a loose, sticky dough. The dough is meant to be sticky, so don’t be tempted to add any additional flour. Cover with a damp tea towel and leave the dough to rest for 20 minutes.
2. After 20 minutes, lightly oil a glass bowl with some olive oil and transfer the dough to that bowl. Lightly oil your hands, then pick up one side of the dough and fold it back over itself, then lightly press down. Rotate the bowl by 90° and repeat. Turn again and repeat twice more until you have folded four times in total.
3. Once you have completed the four turns, turn the dough over so that the seams are facing down. Cover the bowl with a damp tea towel and leave to proof for 30 minutes.
4. In the meantime, peel 15 cloves of garlic and add them to a small saucepan with 1 cup of extra-virgin olive oil. Make sure the pan is small enough that the garlic cloves are fully submerged. Set the pan over a very low heat and gently warm the garlic in the oil for 15-20 minutes until the gloves soften and turn a light golden color. Remove from the heat and set aside to cool.
5. After the first 30 minutes, repeat the folds and turn as in steps 2 and 3 and leave for a further 30 minutes. Then do this for a third time and leave it he dough to rise for another 30 minutes, so that you have folded and left it to rise a total of three times.
6. Lightly grease a 9X13 baking tin with olive oil and line it with some baking paper. With oiled hands, transfer the proofed dough into the prepared tin. Then gently stretch the dough using the palms of your hand to pull it towards the edges and corners of the tin. Be careful not to push out too much of the air, and don’t worry if it doesn’t quite reach the corners. The dough will spread into the corners during its next proof. Cover the dough and leave to rise for 15 minutes.
7. After 15 minutes, oil your fingertips and use them to push dimples into the dough, making sure to push down all the way to the bottom of the tin. Leave the dough, uncovered, to rise for a final 15 minutes.
8. Preheat the oven to 475 F.
9. Drizzle two tablespoons of the garlic oil (reserve the rest for later) over the surface of the dough and gently spread it out with your fingertips. Then press the olives and garlic cloves into the dimples of the dough (you might have to break some of the garlic cloves in half), followed by the small sprigs of rosemary. Sprinkle the dough with some flaked sea salt as generously as you desire.
10. Bake the focaccia in the preheated oven for 25 minutes until risen and golden brown (cover it with tinfoil if the top is getting too dark but the dough isn’t baked). Then place the tin on a wire rack to cool for at least 15 minutes, and drizzle over another tablespoon of the garlic oil.