Roasted Garlic Rosemary Potato Focaccia

Steps

1. Whisk the flour, the instant yeast, 10 g of the salt and 3 g of the rosemary in a large bowl.
2. Add the water and stir until no dry flour remains; the dough is wet and sticky, about 80% hydration and 2% salt.
3. Cover and let rest 30 minutes at about 75°F (24°C), then do a set of stretch-and-folds with wet hands; repeat 3 more times, 30 minutes apart.
4. Let the dough rise covered until doubled and bubbly, about 30 minutes more at 75°F (24°C).
5. Meanwhile, put the garlic cloves in a small pot with 15 g of the olive oil and cook over low heat 12 to 15 minutes until soft and golden; cool, then mash the garlic lightly in its oil.
6. Pour 30 g of the olive oil into a 9x13-inch metal pan, add the dough, and gently stretch it toward the corners; let it relax 15 minutes and stretch again to fill the pan.
7. Proof uncovered-but-loosely-covered at 75°F (24°C) for about 45 minutes, until puffy and it springs back slowly when poked.
8. Preheat the oven to 450°F (230°C) during the proof.
9. Toss the potato slices with the remaining 30 g of olive oil.
10. Oil your fingertips with that potato oil and dimple the dough deeply all over, then dot it with the roasted garlic and its oil and lay the potato slices on top.
11. Sprinkle with the remaining 2 g of rosemary, the remaining 1 g of salt and the black pepper.
12. Bake 25 to 30 minutes until deep golden with a crisp bottom and 200°F (93°C) in the center.
13. Move the focaccia to a rack, cool at least 20 minutes, then cut into 12 slices.