Roasted Garlic Focaccia
Can there ever be too much garlic?
This recipe is another take on my basic focaccia, but this variation makes garlic the star of the show. I’m all about finding shortcuts in the kitchen, too, so instead of slow roasting garlic in the oven for an hour I soak my toes in a warm pot of premium olive oil. The low and slow heat softens the garlic right up and infuses the oil for your recipe — a double win.
I can’t resist adding in my favourite herbs of either rosemary or thyme, so I’ve added them into this recipe as optional for you. Of course, this delicious recipe can stand on its own with just the garlic if you choose, and let’s face it, no one has ever been caught saying the words, “Awh, garlic bread again?”—CFG
Ingredients:
1 cup water, heated to (105° to 110°)
2 tablespoons sugar
1/2 tbsp of active dry yeast
2 1/2cups all-purpose flour (plus extra flour as needed)
1/2 tbsp ground sea salt
8 tablespoons olive oil, divided
1-2 heads of garlic, peeled and roasted in olive oil
1/4 cup of roughly chopped herbs such as rosemary or thyme (optional)
Garnish: sea salt, ground black pepper
Directions:
In a medium bowl, stir together 1 cup of warmed water (105° to 110°) 2 tbsp of sugar, and sprinkle 1/2 tbsp of yeast on top. Let stand until mixture is foamy, about 5-10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 1/2 cups of flour, 1/2 tbsp of ground sea salt, 1/4 cup of roughly chopped herbs (optional) and 1-2 heads of roasted garlic (see cooking tips below).
With mixer on low/medium speed, add yeast mixture and 2 tbsp of olive oil, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes. If the dough is a bit sticky or too wet add a pinch of flour and watch for it to come together without sticking to the bowl, then turn off the mixer. Repeat if necessary.
Drizzle a little olive oil into a large bowl and transfer the dough into it, then turn it over so it’s greased all over. Cover the bowl with a kitchen cloth and let rise in a warm, draft-free place for about 1 hour.
Drizzle 2 tablespoons oil into a 9” cast-iron skillets and transfer the dough to the pan. Using your fingers, push divots into the bread until the dough is full of dimples. Drizzle 2 more tbsp over the dough and sprinkle a few pinches of ground sea salt and pepper on top (optional). Cover the dough with your kitchen cloth and set aside.
Preheat oven to 375° and bake bread for 25-30 minutes or until golden brown.
Turn the oven to ‘broil’ and brown the top of the bread for 2-3 minutes. Remove pan from oven and drizzle with the remaining olive oil (a cooking oil mister works well).
Serve and enjoy!
Notes
You can modify the strength of the herbs by using more or less rosemary or thyme, or by using a 1/4 cup of one herb only.
Use a mezzaluna to easily chop your fresh herbs into various sizes.
To bypass slow roasting garlic in the oven for an hour simply put your olive oil portion in a small saucepan, add your peeled garlic and warm until the toes are softened. Let the oil cool and lightly mash the garlic, then add ingredients as outlined in the recipe above.
