Preheat your toaster oven to 350°F for at least 5 minutes

Place the unpeeled garlic on a small square of foil. Drizzle with olive oil to coat. Wrap tightly into a sealed foil pouch. Roast for 15 minutes in your toaster oven. Remove the packet from the oven, let cool, peel off the skins, then mash with a fork and set aside

For your focaccia: Combine the warm water and honey in a large bowl, then sprinkle the yeast over top. Let it sit for 5 minutes

Add the flour, chopped rosemary, and salt to the bowl with the yeast. Stir until a sticky dough forms

Cover the bowl with a towel and let it rest in a warm place for 10 minutes. I usually place mine in the microwave or in a slightly warmed spot in my kitchen

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 up and over down to the new bottom side. Repeat until you’ve done this four times (for all four “sides”). When stretching, lift your dough closer towards the bottom to avoid tearing. Cover and let the dough rest for 10 minutes

Dot your roasted garlic over the top of your dough. Then repeat the stretch and fold one more time, so you’ll have done two sets 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 with olive oil, cover, and let rise at room temperature for 1 hour or until the dough doubles in size

Pour 1 tbsp olive oil into your 8" x 5½" pan and coat the bottom and sides.

With oiled fingers, transfer your dough to your pan, then gently fold the dough like an envelope (top down a third of the way, bottom up and covering the top) and flip it seam-side down into the pan. Let rest for 20-30 minutes, until it mostly fills the pan

Preheat your toaster oven to 425°F

Drizzle 2 tsp olive oil over the dough and dimple the dough, pressing your fingertips in deeply. Then sprinkle with flaky sea salt

Bake on the lowest rack of your toaster oven for 23-26 minutes. After 12 minutes, rotate your pan 90 degrees, then repeat every 4 minutes. Don’t worry, your dough will rise as it bakes, just keep rotating it to help the color develop more evenly

Cool in the pan for 10 minutes, then transfer to a rack and cool another 15–20 minutes before slicing

Enjoy as is or make into a delicious sandwich!