Roasted Garlic: slice about ½" off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle olive oil on top. Cover the garlic with the aluminum foil. Roast at 425° for 40-45 minutes, or until tender.
Focaccia: In a food processor or stand mixer with paddle attachment mix pizza mix, warm water, yeast, 2 tablespoons olive oil, and Italian seasoning for 15-30 seconds.
Squeeze garlic cloves out and add to the mixture. Pulse until mixed.
Oil a 7 ½" x 9 ½" baking dish (or 8" x 8"). With oiled hands spread dough in baking dish. Cover with plastic wrap. Let rise 1 ½ hours.
With oiled fingers make dimples in dough (deep holes)*. Brush 2 tablespoons olive oil on top. Let rise another 30 minutes.
Bake at 425° for 20-25 minutes or until golden brown.