A novice baker discovers a straightforward focaccia recipe that delivers restaurant-quality results. Adding confit garlic and tomatoes transforms the basic bread into a fluffy, savory delight with minimal effort. Prepare the dough ahead for effortless entertaining, as it bakes just before guests arrive, filling the home with enticing aromas.
Key Ingredients
For the Confit
- 3 heads of garlic, peeled and separated into cloves
- 250g cherry tomatoes
- 3 cups olive oil
- 3 sprigs fresh rosemary
For the Dough and Topping
- 7g dry yeast
- 2.5 cups lukewarm water
- 2 tablespoons honey or maple syrup
- 5 cups all-purpose white flour
- 2.5 teaspoons flaky sea salt
- 10 confit tomatoes
- 10 confit garlic cloves
- 125g mozzarella
- 8 tablespoons confit oil
Step-by-Step Instructions
Prepare the Confit
Preheat the oven to 120°C. Peel the garlic cloves by soaking them in boiled water for 5 minutes, then drain and slip off the skins. Place the garlic cloves, cherry tomatoes, rosemary sprigs, and olive oil in a small roasting tin. Ensure all ingredients submerge in the oil to prevent burning. Bake for 2 hours until the garlic turns golden brown. Cool and store in an airtight jar in the fridge for up to several weeks.
Mix the Dough
Combine yeast, lukewarm water, and honey or maple syrup in a small bowl. Stir with a fork and let sit for 5 minutes until foamy. In a large bowl, mix flour and flaky sea salt. Add the yeast mixture and stir to form a shaggy dough. Coat a large bowl with 4 tablespoons confit oil, transfer the dough, and coat it evenly. Cover with plastic wrap and refrigerate overnight or for at least 8 hours until doubled in size.
Shape and Proof
The next day, fold the dough over itself in the bowl several times to form a smooth ball. Coat a rectangular non-stick baking dish with 5 tablespoons confit oil and place the dough inside. Gently stretch into a rough rectangle, leaving space from the edges for rising. Cover with a tea towel and let rise in a warm spot for 3-4 hours.
Bake the Focaccia
Preheat the oven to 200°C. Dimple the dough surface with fingertips. Drizzle with confit oil, then top with confit garlic cloves, tomatoes, torn mozzarella, and fresh rosemary. Sprinkle flaky sea salt. Bake for 20-30 minutes until a golden crust forms. Cool slightly on a wire rack before serving. The result: oily, salty, indulgent bread perfect for dinner parties.
