Confit Garlic Focaccia

Ingredients

• 500 g bread flour
• 350 ml warm water (divided)
• 7 g active dry yeast (one sachet)
• 1 tsp sugar
• 1.5 tsp salt
• 20 confit garlic cloves (divided; 10 for dough, 10 for topping)
• 4 tbsp extra virgin olive oil (plus extra for the pan and drizzling)
• 3 sprigs fresh rosemary (leaves picked)
• 30 g Parmigiano-Reggiano (grated)

Steps

1. 1

   Prepare a yeast ferment by mixing the yeast with a small amount of the warm water and the sugar. Let it sit until foamy.

2. 2

   In a separate container, dissolve the salt into the remaining warm water.

3. 3

   Place the flour in a large mixing bowl or the bowl of a stand mixer. Add the yeast mixture and the salted water.

4. 4

   Add about 10 cloves of confit garlic to the dough.

5. 5

   Knead the dough for approximately 5 minutes until smooth and elastic.

6. 6

   Place the dough in a bowl, cover, and leave it to rise in a warm place until doubled in size.

7. 7

   Generously oil a baking pan with olive oil. Transfer the risen dough to the pan and beat it back down, stretching it to the edges.

8. 8

   Add the remaining confit garlic cloves on top of the dough and 'smush' them in with your fingers, creating the classic focaccia dimples.

9. 9

   Sprinkle fresh rosemary leaves and grated Parmigiano-Reggiano over the top.

10. 10

    Drizzle with a little more olive oil.

11. 11

    Bake in a preheated oven (typically 425°F / 220°C) for 15 to 20 minutes until the bread is golden and crispy.

Notes

Confit garlic is made by slowly cooking garlic cloves in olive oil until soft and spreadable. Ensure the water is warm but not hot to avoid killing the yeast.

Nutrition per serving

• appetizer
• side dish
• baking
• vegetarian
• garlic
• bread