Tomato and Garlic Focaccia Bread

1. Mix flour, water, salt, yeast and sugar in stand mixer on lowest setting until it forms a dough, 2-3mins. Don't overmix or the dough will become too dense. 
2. Consider bumping up speed to medium high in short bursts to hasten the process of it combining.
4. Shape into a ball by pulling the bottom in, rotating 45 degrees and repeating a few times. You can also place on a counter and using the flat edge of your palm twist the bottom to make taut.
5. Put in an olive oiled glass / ceramic container with a closed lid and leave out for an hour or so.
6. Stick in the fridge for 48 to 72 hours. Yes that’s right.
7. If you notice it’s rising obscenely, perhaps once a day, get a spoon and fold in at 45 degree twists to knock the air out and maintain tension. - helps with gluten development.
8. On the big day, you have two choices, take it out of the fridge and then:
A) if it has lots of air in it, drop it as is onto a very hot very well oiled and flakey-salted oven tray and prod it out with your finger tips to stretch / make air pockets, press garlic cloves and tomato halves into the dough, drizzle lots of olive oil, sprinkle flakey salt and rosemary on top and put in the middle of the hottest oven.
B) let it come up to room temp (maybe an hour or two), gently reshape first putting it in a loose ball, then let it rise in the same container for an hour or so, and then follow the above re putting it in a hot oven on a hot tray.
9) bake for about 10-20 mins, it’s a very wide range because it will depend on your oven and the thickness of the bread. It’s basically done when the top is nicely charred.