Roasted Garlic Focaccia Bread

After I posted the photo of the roasted garlic focaccia bread I promised TLC I would to post this recipe soon... back on November 14th.  Well, better late than never.  And here it is!

Roasted Garlic Focaccia Bread
    2 teaspoons active dry yeast
    1 1/4 cups warm water
    3 Tablespoons olive oil
    3 cups flour
    1 teaspoon salt
    1 head roasted garlic, each clove cut in half or quarters
    olive oil for brushing
    coarse salt for garnish

Place yeast in a bowl with the warm water and stir until dissolved.
Add oil and flour and mix well until a soft dough starts to form.  If it is too sticky add a bit more flour, a tablespoon at a time.
Add garlic pieces.
Turn the dough out on a floured surface and knead about five minutes, until the dough is smooth and the garlic evenly distributed throughout.
Pour a little olive oil in the original bowl and add the kneaded dough, turning a few times to get it coated with oil.
Cover bowl and let rise for an hour.
Punch down the dough and return to floured surface to knead a few times.
Using a floured rolling pin roll the dough into a large circle about 1 ½ inches thick. 
Place dough on a baking stone, or lightly greased baking sheet.
Make indentations with fingers in the top of dough.
Brush with oil and sprinkle with salt.
Let rise again for another 20 minutes.
While the dough is rising the second time preheat the oven to 350 degrees F. 
Bake for 30-35 minutes until the bread is lightly browned and firm. 
Allow to cool before slicing.