Olive Oil, Confit Garlic and Rosemary Focaccia
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Olive Oil, Confit Garlic and Rosemary Focaccia
Recipe by Michael Weldon
Serves: 1 loaf
Prep Time: 20 minutes plus resting
Cook Time: 25 minutes
Ingredients
500 g bread flour
5 g dried yeast
10 g sea salt
400 g water
1 head of garlic
1 cup of Squeaky Gate olive oil
2 rosemary sprigs
Coles sea salt
Rosemary sprigs
Method
Preheat the oven to 160°C. In a deep oven-safe dish, combine the garlic, oil, and rosemary. Cover with foil and cook for 45 minutes, or until the garlic is confit. Once cooked, set aside to cool.
In a bowl, combine the flour, yeast, salt, and water. Mix until a rough dough forms. Cover the bowl and leave it in a warm place to rest for 30 minutes.
Fold the dough over itself a couple of times in the bowl, then cover and rest for another 30 minutes. Repeat this folding process once more, covering and resting the dough for an additional 30 minutes.
Stretch and tighten the dough at this stage by lifting it and tucking it under itself to form a tight ball.
Drizzle a generous amount of the garlic oil into the base of an oven-safe tin. Place the dough in the tin and gently press it out slightly. Cover and let it rest for 1 hour.
Using clean fingers, poke the dough to create pockets and bubbles. Drizzle over more garlic oil, then add some garlic cloves and stripped rosemary leaves.
Bake at 230°C for 25 minutes, then reduce the oven temperature to 200°C and bake for another 10 minutes.
Remove from the oven and allow the bread to cool. Slice and enjoy.
