Roasted Garlic and Rosemary Sourdough Focaccia

1. In a large mixing bowl, combine the all-purpose flour, bread flour, and salt. 2. In a separate bowl, mix the warm water and active sourdough starter until well blended. 3. Slowly add the wet mixture to the flour mixture, stirring until a shaggy dough forms. 4. Add the olive oil and knead the dough for about 5-7 minutes until it becomes smooth and elastic. 5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rest for 4-6 hours at room temperature until it has doubled in size. 6. After the dough has risen, gently punch it down to release the air, then fold in the roasted garlic and chopped rosemary. 7. Grease a baking tray generously with olive oil, then transfer the dough onto the tray, stretching it carefully to fit. 8. Cover the dough again and let it rest for another 1-2 hours until puffy. 9. Preheat the oven to 425°F (220°C). 10. Dimple the dough with your fingers, drizzle with more olive oil, and sprinkle coarse sea salt on top. 11. Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown and crispy on top. 12. Once baked, remove from the oven, let cool slightly, and cut into squares. Serve warm.