Prepare Dough: Dissolve the yeast and sugar in the warm water and let it sit for about 10 minutes to activate the yeast. It should be foamy with little bubbles.
Attach a dough hook onto an electric mixer and set on low speed. Pour in the yeast mixture and slowly add in the flour, salt and olive oil.
Continue mixing until just combined and a ball of dough forms. Turn dough onto a lightly floured surface and knead for a few minutes until dough is smooth.
Let Dough Rise: Place dough into a lightly oiled bowl, turning so all sides are lightly covered with oil. Place a sheet of plastic wrap on top and let rise in a warm spot until doubled in size, about 1 1/2 hours.
Roast the Garlic: While dough is proofing, roast the garlic. Pre-heat oven to 400 degrees Fahrenheit and peel garlic cloves. Place cloves in a small baking dish and pour in 3/4 cup olive oil, or enough to fully submerge the garlic.
Roast garlic for about 30 minutes until garlic is soft and caramelized. Remove from oven and let cool.
Turn Dough onto Baking Sheet: Once focaccia has doubled in size, remove plastic wrap and gently punch down the dough to deflate. Oil a cookie sheet and turn the dough onto the sheet. With oiled hands. gently stretch and press the dough so it reaches the edges of the cookie sheet. use your fingers to press in deep dimples into the dough.
Garnish Dough: Top dough with roasted garlic cloves, garlic olive oil and scatter chopped herbs and flaky salt. Let dough rise for another 20 minutes. Pre-heat oven to 425 degrees Fahrenheit.
Bake: Bake focaccia for 35-40 minutes, rotating halfway through. It is done once the bread is lightly golden brown.
Once done, remove from oven and let cook for 10-15 minutes before cutting into the bread.