ROASTING GARLIC

• Preheat oven to 400°F
• Slice ¼ inch off the top of each garlic bulb to expose the tops of the cloves. Peel away the loose outer papery layers of the garlic bulb as needed, leaving the head intact
• Place the bulbs on a small square of foil
• Drizzle 1 teaspoon of olive oil evenly over the cut surface of each bulb (2 tsp total), letting it seep between the cloves
• Wrap bulbs loosely in foil and place directly on the oven rack
• Roast for 35 minutes
• Cool for 5 minutes, then squeeze the garlic out of the bulbs into a bowl and mash together with a fork. Set aside to cool

PREPPING YOUR DOUGH

• For your focaccia dough, in a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5 minutes until it becomes foamy
• In a large bowl with room for growth, combine flour and salt. Add the yeast mixture and mix with a spatula or your hands until a dough forms
• Cover your bowl with a towel, and allow the dough to rest for 10 minutes at room temperature
• After 10 minutes, perform one set of stretch and folds: looking down at your dough in the bowl, imagine it has four sides (like a square versus a circle). Take the top side, gently lift it up, and pull it over the dough down to the bottom side. Rotate your bowl 90 degrees. Now you have a new top side; lift that up, stretch it over down to the new bottom side. Repeat until you’ve done this four times (for all four “sides”). Cover and let the dough rest for 10 minutes.
• Dot your dough with the roasted garlic, then do one more set of stretch and folds. Cover and rest for another 10 minutes
• Lastly, perform one set of coil folds. Again, looking at your dough and imagining four sides, use your pointer and middle fingers of each hand and scoop under the middle of the dough, lifting it gently, and tuck the top side under, towards the middle. Then tuck the bottom side under, towards the middle. Rotate your bowl 90 degrees, and do another coil fold on each top and bottom
• Lightly drizzle the top of your dough with olive oil and gently smooth it over the top – it might be a little sticky, so be careful not to tear it. Cover your bowl airtight with a lid or plastic wrap. Place in the fridge for 15-24 hours

ASSEMBLING & BAKING

• Heat a frying pan over medium-high heat, add a teaspoon of olive oil, and your sliced mushrooms. Sauté for 2 minutes, then sprinkle with a pinch of salt and cook until the moisture has evaporated and they are lightly golden. Set aside
• Pour your ¼ cup of olive oil into a 9×13” pan, using your hand to spread up the sides as needed
• Remove your dough from the fridge. If any large bubbles have formed on the top of your dough, pop them with your fingers. Dip your fingers into the oil in your pan to lightly grease them before gently transferring your dough from the bowl to the baking pan. Fold your dough like an envelope (right side a third of the way in, left side over right), flip and turn your dough so the seam side is down and the longest direction is running along the longest part of the pan. Cover and let rest for one hour at room temperature
• Pull the dough gently to fit the rectangular shape of the pan. Don’t force this; if it’s not pulling, let it rest for 10 minutes and try again. Set aside uncovered at room temperature for an additional 30-60 minutes to finish rising. It will be puffed and jiggly when you gently shake the pan
• Preheat oven to 425°F
• Drizzle your dough with 2 tablespoons of olive oil and use your finger to press deep into the dough, making those traditional focaccia dimples
• Spoon your mushrooms evenly over the top of the dough, gently pressing them in. Then evenly tuck in your quartered artichoke hearts and olives. If using kalamata olives, press most of them into the dough before baking, and sprinkle the rest over top once done baking (so they don’t get too crispy)
• Bake for 30-35 minutes on the lowest rack in your oven until golden brown. You can insert a digital thermometer into the center of your bread to check for doneness; it should have an internal temperature of 190°F when ready. Let cool in the pan for 10 minutes before removing and placing on a wire rack to cool for 15-20 minutes
• Slice and enjoy!