Ingredients
- 15 garlic cloves, peeled
- 1 cup olive oil
- 2 ⅔ cup flour
- 2 tsp sea salt flakes
- 1 tsp caster sugar
- 1 tsp dried yeast
- 1 ¼ cups warm water, approximately
- 2 tbsp fresh rosemary leaves
Method
COMBINE garlic and oil in a pot over low heat, making sure the garlic is completely covered by oil. Bring to a gentle simmer; cook for 20 minutes until garlic is soft but not mushy. Remove garlic with a slotted spoon and cut any larger cloves in half. Set oil aside to cool.
PLACE flour, 1 teaspoon of crumbled sea salt flakes, sugar, and yeast in the bowl of a stand mixer; mix to combine. Add the water and 2 tablespoons of the cooled oil; mix with a dough hook on medium speed for 15 minutes until smooth and elastic.
TRANSFER dough to a lightly oiled bowl. Lightly oil the top of the dough and cover the bowl with plastic wrap. Stand at room temperature for 3 hours or until the dough has doubled in size.
LINE a 30cm x 40cm oven tray with baking paper; brush the paper with 1 tablespoon of the reserved oil. Using oiled hands, press and spread the dough into the tray; don’t stretch the dough too much.
REST for 10 minutes, then lightly stretch the dough again with your fingertips to fit the tray. Stand in a warm place for 1 hour. Meanwhile, preheat the oven to 200°C.
POKE dimples into the dough with your fingertips; press poached garlic into dimples and sprinkle with rosemary. Drizzle dough with 2 tablespoons of the reserved oil and finish with remaining salt flakes.
BAKE the focaccia for 25 minutes or until golden, and it sounds hollow when tapped on the base. Slice up and serve warm.
Pro Tip: Keep any of the leftover garlic-infused oil to use in stir-fries, marinades, and for grilling meat, or omit the garlic and use green olives instead.
Featured Image: Pexels
