Preheat oven. Cut heads of garlic in half, then place in a baking pan with olive oil. Cover with aluminum foil then roast until garlic is very soft. Let cool.
Gently squeeze the heads of garlic to push out individual garlic cloves (it’s fine if they are mushy and lose their shape). Place in a mall bowl. Reserve garlic olive oil.
In the bowl of a stand mixer fitted with dough hook, combine warm water, active dry yeast and sugar. Let sit.
Add bread flour, Kosher salt, and reserved garlic olive oil, then mix on low speed until dough comes together. Increase speed to medium and mix until dough goes from sticky to elastic, but smooth.
Pour a few tablespoons of reserved garlic oil in a large mixing bowl, then place dough inside. Turn dough over, coating it on all sides with the oil. Cover loosely with a kitchen towel, then place in a warm spot until dough has doubled in size.
Pour remaining garlic oil in an 13"x18" rimmed baking sheet. Place dough on baking sheet, then carefully stretch and fold the right side of the dough up and over towards the center. Repeat with remaining 3 sides of dough. Turn down over.
Carefully press the dough with your finger tips – creating deep dimples in the dough – to stretch and shape it to fit the pan. If the dough resists and bounces back, let it sit.
When the dough is fully formed to the pan, cover with oiled plastic wrap, then place in a refrigerator to cool at least 8 hours or overnight.
Remove dough from refrigerator, uncover, and place in a warm place. When ready, preheat oven. Stud dough with all garlic cloves, then sprinkle with sea salt. Bake then remove and evenly distribute sun-dried tomatoes on top. Cut into slices.