Focaccia With Garlic Confit
Is there anything better than focaccia? Focaccia with garlic confit? Didn’t think so. This focaccia is deceptively easy to make, it just takes time but very minimal kneading and is topped off with confit garlic cloves that are sweet and mellow, yet full of flavour.
5 heads garlic
3 cups Olive Oil
5 sprigs thyme
2 sprigs rosemary
For the Focaccia
510 g plain flour
10 g table salt
8 g instant yeast,
450 g lukewarm water,
flaky sea salt, such as Maldon
10 – 12 cloves garlic confit
1 sprig rosemary leaves
8 tbsp garlic confit olive oil (in which the garlic was cooked)
Preheat the oven to 120c
Peel the garlic and place the garlic cloves, thyme and rosemary into an ovenproof dish. Cover in olive oil. It’s important you cover the garlic completely or it will burn. Bake for 2 hours.
Allow to cool. You can keep this in the fridge for 2-3 weeks if in a sealed airtight container.
To make the dough: whisk together the flour, salt, and instant yeast in a large bowl. Add the water. Mix until you have a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the fridge for at least 12 hours (or up to two days)
I use a 9×13-inch pan. Now deflate the dough by pulling it from the sides of the bowl with your hands and roll it into a rough ball shape. Tip this into the pan and cover with 2 tbsp olive oil. Leave to rest for 3 to 4 hours.
Preheat your oven to 220c. Pour 2 tablespoons of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers and dimple the dough. Scatter the garlic confit cloves and rosemary over the dough. Drizzle the dough with 2 tablespoons of the garlic confit olive oil. Sprinkle with Maldon sea salt
Bake for 20 – 30 minutes until golden
Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack.
Slice the bread and enjoy on its own or dipped into the garlic confit olive oil with some balsamic vinegar.