In a large mixing bowl, combine the flour, instant yeast, and sea salt. Mix well, then add in the warm water and olive oil. Stir until all the ingredients are well incorporated into a shaggy dough.

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. No need to stress if it gets a bit sticky; just add a little more flour as needed.

Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size—around 1 to 1.5 hours.

While your dough is rising, preheat your oven to 400°F (200°C). Cut off the top of the garlic bulb, drizzle it with olive oil, wrap it in aluminum foil, and roast for about 30-35 minutes until it’s golden and aromatic.

Once the dough has risen, punch it down gently. Pour a bit of olive oil into a baking sheet and spread it around. Place the dough on the sheet and stretch it to fit, making dimples all over with your fingers.

Spread your pesto generously over the dough, then sprinkle the sliced mushrooms and sun-dried tomatoes evenly. Squeeze the roasted garlic out of its skins and scatter the cloves across the toppings. Drizzle a tad more olive oil and sprinkle some salt and pepper.

Cover the sheet with a towel again and let it rise for another 20-30 minutes.

Preheat your oven to 425°F (220°C) while you wait. Once ready, pop that beauty into the oven and bake for about 25-30 minutes, or until golden and delicious.

Let the focaccia cool on a rack for a few minutes. Slice it, serve warm, and enjoy the chatter of compliments coming your way!