Proof yeast: dissolve yeast in tepid water and 1 teaspoon of the sugar, mix and let stand about five minutes until you see small bubbles on the top.

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Add the pressed garlic to the ½ cup of oil.

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In a large bowl or food processor, add the rest of the sugar, salt, and five cups of the flour and mix. While the food processor is mixing, add the ½ cup of garlic oil and all of the yeast mixture. Mix until the dough starts to leave the sides of the bowl using mixer or by hand (about 10 minutes), or about 5 minutes in food processer.

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** Turn on oven to lowest it will go (120 degrees) ** Mix in the remaining flour by hand, knead on counter until smooth. In a large metal bowl, put 2 tablespoons of oil in the bowl. Put the dough back in the bowl and spin it until dough is greased. (**turn off oven**)

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Cover the bowl with plastic wrap and a hand towel that has been drenched with very warm water and wrung out. Open oven and put covered bowl in oven … keep oven open long enough so it is warm, but not too hot (90 degrees). Shut oven and let rise about 45 minutes – until doubled in size. Punch down and fold in on itself. Repeat for the second rise.

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After the second rise, oil with 2 tablespoons of olive oil, a 13×18 inch baking pan. With your fingers, press dough out into the corners (keep working at – it will stay). Dimple the dough all over to make some valleys. Allow to rise again in the oven (turned off!) for 30 more minutes.

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Brush the last of the olive oil on top and sprinkle on spices and salt. Bake at 375 degrees for 30 minutes, until golden.

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Focaccia

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