Cut the garlic into rough bits. Add it, together with the rosemary, to a pan. Add the olive oil, and gently heat together for about 10 minutes, to let the olive oil infuse with flavour. We don’t want any colour to develop on the garlic. 

Dissolve the sugar in the water. Add the yeast, and let it react with the liquid for about 10 minutes. 

Mix the yeast, water and the flour. Add the infused olive oil. Reserve a few tablespoons of oil, as well as the rosemary and garlic. 

Combine the ingredients for about five minutes. You will be left with a rather sticky, wet dough. 

Let the focaccia rise for at least one hour, but letting it rest even longer is better. You can even start the day before and let the dough rest overnight in the fridge.

Gently transfer the dough to an oil-coated baking sheet or baking dish. Try to handle the dough carefully, to avoid deflating it too much. Cover, and let it rise for at least another 45 minutes.

Preheat your oven to 400° Fahrenheit / 200° Celsius.

Add some dimples to the focaccia. Also, top it with rosemary and the remaining olive oil before baking. To avoid burning the garlic and developing undesirable bitter flavours, I’d recommend adding it for the last 2-3 minutes of the baking process.

Bake the focaccia until it has developed a beautiful golden crust. Baking should take 20-25 minutes.