Garlic rosemary focaccia

Mix the all-purpose flour, sugar, salt and a tablespoon of instant yeast gently and put them in the bowl of a stand mixer.

Add warm water and a quarter cup of extra virgin olive oil and knead on medium speed about three to four minutes.

Scrape the dough out into an oiled bowl and cover; to make ahead, refrigerate overnight and take it out about an hour before the next step.

Let it rise slowly in a warm spot, about two hours.

Oil the bottom of a 9x13 baking pan generously with extra virgin olive oil and brush the sides; turn the dough into the pan, making sure the oil is everywhere.

Cover with plastic wrap and let rise again, one to two hours.

With oiled hands, press the fingers into the dough, stud it with garlic slivers and sprinkle with salt and dried rosemary.

Drape with a lint-free towel and let rise a third time, about 45 minutes, without touching it afterwards; heat the oven to 400.

Bake at 400 until golden brown, about 20 minutes; this one took 25 minutes.

Rest about five minutes before cutting.