Focaccia with roasted garlic, mozzarella and spicy salami

In the bowl of a stand mixer, combine the flour with instant yeast and sugar (not salt).

Add the warm water and a good amount of extra virgin olive oil and knead until it comes together.

When the dough starts to come together, sprinkle in the salt as it kneads, so the salt does not hit the yeast directly; knead a little longer until slightly tacky.

Flour the hands to pull the dough out, shape it into a ball in an oiled bowl, turn to coat on all sides, cover with plastic wrap and let it double in volume, up to about three hours.

Deflate the dough. Drizzle a 9x13 pan with olive oil, sides included, and spread the dough out in it with a bench scraper.

Cover again with the plastic wrap and let rise another hour or so, until doubled.

Roast peeled garlic cloves covered in olive oil at about 350 for about an hour until soft and nutty colored.

Pinch the roasted garlic and dot it all over the dough like dimples; nestle in the mozzarella balls, then lay on the spicy salami.

With the oven preheated to 425, drizzle more of the garlic infused oil on top and add a pinch of salt, hot pepper flakes and fresh rosemary.

Bake in the hot oven at 425 for 20 to 25 minutes.