Garlic Confit & Fresh Herb Focaccia

Garlic Confit & Fresh Herb Focaccia ingredients

• 1.5 cups warm water (105-115°F / 40-46°C)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups bread flour
• 2 tsp fine sea salt
• 0.5 cup extra virgin olive oil
• 1 head garlic cloves, peeled
• 0.5 cup extra virgin olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp flaky sea salt

How to make Garlic Confit & Fresh Herb Focaccia

1. First, prepare the garlic confit: Place 1 head of peeled garlic cloves in a small, oven-safe saucepan or ramekin. Cover completely with 1/2 cup of extra virgin olive oil. Ensure all garlic is submerged.
2. Bake the garlic in a preheated oven at 275°F (135°C) for 45-60 minutes, or until the garlic cloves are very soft and golden, but not browned. Remove from oven and let the confit cool completely in the oil. Reserve both the softened garlic and the infused oil.
3. In a large bowl, combine 1.5 cups of warm water (105-115°F / 40-46°C) with 2.25 teaspoons of active dry yeast and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy.
4. Add 3.5 cups of bread flour and 2 teaspoons of fine sea salt to the yeast mixture. Stir with a sturdy spoon or spatula until a shaggy, wet dough forms and no dry streaks of flour remain; do not overmix.
5. Drizzle 2 tablespoons of extra virgin olive oil over the dough, cover the bowl with plastic wrap or a clean kitchen towel, and let it rest for 20 minutes at room temperature.
6. Perform the first 'stretch and fold': lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3 more times.
7. Cover the bowl again and let the dough rest for another 20 minutes. Repeat the stretch and fold process two more times, with 20-minute rests in between each set. This develops gluten without extensive kneading.
8. After the third set of stretch and folds, cover the bowl tightly and refrigerate for at least 1 hour, or up to 24 hours for enhanced flavor. If not refrigerating, let it proof at room temperature for 1-1.5 hours until doubled.
9. When ready to bake, generously grease a 9x13-inch baking pan with 1/4 cup of the reserved garlic confit oil, ensuring the sides are also coated. Gently transfer the dough into the prepared pan.
10. Using oiled hands (use a little of the confit oil), gently dimple the dough all over with your fingertips. Press several of the softened garlic confit cloves into the dimples. Drizzle generously with another 2 tablespoons of garlic confit oil.
11. Sprinkle the focaccia with 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped fresh chives, then finish with 1 teaspoon of flaky sea salt. Cover the pan loosely with plastic wrap or a clean towel and let it proof in a warm spot for 30-45 minutes, until noticeably puffy.
12. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second proofing time. Ensure the oven is fully preheated for a good oven spring.
13. Bake the focaccia for 20-25 minutes, or until the top is deeply golden brown and the crust is crisp. An internal temperature of 200-210°F (93-99°C) indicates doneness.
14. Once baked, carefully remove the focaccia from the pan and transfer it to a wire rack to cool for at least 15-20 minutes before slicing. This allows the internal structure to set. Serve warm or at room temperature, perhaps with additional garlic confit cloves on the side.

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