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For the Focaccia:
1 whole head garlic
5 tablespoons (75ml) extra-virgin olive oil, divided
Kosher salt, for seasoning
500g all-purpose or bread flour (17 1/2 ounces; about 3 1/4 cups)
15g kosher salt (1/2 ounce; about 1 tablespoon)
4g instant yeast (0.15 ounce; about 1/2 teaspoon)
325g water (11 1/2 ounces; about 1 1/2 cups minus 1 tablespoon)
For the Garlic-Parmesan Butter:
2 tablespoons (30g) unsalted butter
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 ounce (30g) grated Parmigiano-Reggiano cheese
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