Wild Garlic Focaccia

I'll firstly apologise for using cups in this recipe (I'm not American, I just don't own scales)

Ingredients:

1 1/4 cups warm water

1 sachet dried yeast

2 teaspoons sugar

3 1/2 tablespoons olive oil

3 cups plain flour

1 1/2 tablespoons rock salt

Handful of wild garlic leaves, washed, drained and chopped

1/2 cup grated parmesan

Combine the water, yeast and sugar, stir well and let it rest (covered) until the mixture develops a froth.
Meanwhile mix the flour, half of the rock salt and some of the wild garlic leaves (if you want some running through the bread as well as on top).
Once the yeast mixture is ready, make a well in the flour and pour in slowly, combining the ingredients into a dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes.
Place the mixture back into the bowl, cover with a damp tea towel and sit somewhere warm to rise for about 2 hours (basically the longer, the better). I put mine in my oven on the lowest setting and then turned the oven off to retain the heat.
Once doubled in size, turn the mixture out once again and knock it back and put into your baking dish, flattened out (you can stretch it using your hands) and then using your fingers, poke dents in the top (see image) and cover it with olive oil, rock salt, parmesan and the wild garlic.
Cover it once again and leave it to rise for another 10 minutes (I put my ingredients on the top earlier than recipes will tell you to because I wanted the dough to envelop the garlic to prevent it from burning)
Remove the damp tea towel and bake in a preheated oven at 200 Degrees Celsius for 25-30 minutes.