Confit Garlic Dip with Homemade Focaccia

Preheat your oven to 130°C (275°F). Peel the garlic cloves (about 30-40 cloves). Place them in a small oven-safe dish and pour olive oil over them until fully submerged. Add the rosemary and thyme sprigs, along with a pinch of salt and pepper. Roast in the oven for 60-90 minutes, or until the garlic is soft and lightly golden. Let it cool in the oil.

In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy. Add the flour, salt, and 3 tbsp of olive oil. Mix until a sticky dough forms. Cover the bowl with a kitchen towel and let it rise at room temperature for 1.5-2 hours, or until doubled in size.

Preheat your oven to 220°C (425°F). Lightly oil a 25x35 cm (10x14 inch) baking pan. Gently transfer the risen dough to the pan and spread it out to the edges. Use your fingertips to create dimples across the surface of the dough. Drizzle with the remaining 2 tbsp of olive oil, sprinkle with chopped fresh rosemary and flaky sea salt. Bake for 20-25 minutes, or until golden brown and crispy. Let it cool on a wire rack.

Remove 15-20 confit garlic cloves from the oil. In a food processor or with an immersion blender, purée the confit garlic with the cream cheese, sour cream, lemon juice, and 2-3 tbsp of the confit garlic oil. Season with salt and freshly ground black pepper to taste. Blend until smooth. Serve the dip with the warm, sliced focaccia.