This recipe for Garlic Confit Focaccia is a small batch version of the OG: “Unforgettable Roasted Rosemary Garlic Focaccia”. The difference is in the size and the seasonings. Instead of rosemary and sesame seeds, which can be hit or miss for some, this version is all about letting that garlic sing. It’s adorned with Italian seasonings and a sprinkling of salt.
Though, word of advice: unless you plan on being the only one with potent breath, make sure everyone is on the same page with this garlicky delight, or you might not get a call back for any second dates haha.
Step by Step Images for No Knead Garlic Confit Focaccia:
Preheat oven to 250°F. Separate cloves from the garlic bulbs and remove the skins.
Transfer the cloves to a small, oven-safe bowl or ramekin and add olive oil. Gently stir until well combined, then cover tightly with foil or a lid. Bake for two hours.
After baking, allow to cool before using. (Or store in an air-tight container until ready to use.)
In a small bowl, combine the active dry yeast, salt, and water. Mix and allow to sit for at least 5 minutes or until it froths and becomes cloudy (Also known as blooming).
In a large mixing bowl, add the bread flour, bloomed yeast, and olive oil, then use a large spoon to mix the ingredients together until a consistent dough forms. (It will be sticky!)
Afterwards, cover the bowl with cling wrap and allow to rest in the fridge for 24-48 hours.
When ready, transfer the dough into a large, generously oiled pan or baking tray. (Keep in mind the dough will continue to relax into the pan as it rests.) Allow to warm to room temperature for about 2-3 hours, uncovered.
When ready to bake, preheat the oven to 450°F. Next, sprinkle the Italian seasonings.
Distribute the roasted garlic, then finish with salt. Gently dimple the dough. Afterwards, transfer to the middle rack of the oven to bake for 20-30 minutes, or until golden and aromatic. (Periodically check on the bread to make sure nothing extends beyond the tray.)
When the focaccia is ready, remove from the oven and transfer to a cooling rack to rest for at least 15 minutes before slicing into. When ready, break bread, and enjoy!
Garlic Confit Focaccia:
Garlic Confit:
PREP TIME: 15-20 MIN
BAKE TIME: 2 HRS
MAKES: ~1 3/4 CUPS
- 3 heads garlic (or about 1.5 cups garlic cloves)
- 1/4+ cup extra virgin olive oil
- Preheat oven to 250°F. Separate cloves from the garlic bulbs and remove the skins. Transfer the cloves to a small, oven-safe bowl or ramekin and add olive oil. Gently stir until well combined, then cover tightly with foil or a lid. Bake for two hours.
- After baking, allow to cool before using. (Or store in an air-tight container until ready to use.)
Garlic Confit Focaccia Ingredients:
PREP TIME: 15 MIN
INACTIVE TIME: 24-48 HRS
BAKE TIME: 20-30 MIN
SERVES: 4-6
- 1 1/2 cups bread flour
- 2 tsp active dry yeast (or one .25 oz packet)
- 2 Tbs Extra Virgin Olive Oil
- 1 tsp sea salt
- 1 cup 2 Tbs filtered water
- 1/4 cup roasted garlic plus oil
- 1 tsp Italian seasonings (Evermill is my favorite to date)
- Finishing salt
- Extra virgin olive oil to finish
- In a small bowl, combine the active dry yeast, salt, and water. Mix and allow to sit for at least 5 minutes or until it froths and becomes cloudy (Also known as blooming).
- In a large mixing bowl, add the bread flour, bloomed yeast, and olive oil, then use a large spoon to mix the ingredients together until a consistent dough forms. (It will be sticky!)
- Afterwards, cover the bowl with cling wrap and allow to rest in the fridge for 24-48 hours.
- When ready, transfer the dough into a large, generously oiled pan or baking tray. (Keep in mind the dough will continue to relax into the pan as it rests.) Allow to warm to room temperature for about 2-3 hours, uncovered.
- When ready to bake, preheat the oven to 450°F. Next, sprinkle the Italian seasonings. Distribute the roasted garlic, then finish with salt. Gently dimple the dough. Afterwards, transfer to the middle rack of the oven to bake for 20-30 minutes, or until golden and aromatic. (Periodically check on the bread to make sure nothing extends beyond the tray.)
- When the focaccia is ready, remove from the oven and transfer to a cooling rack to rest for at least 15 minutes before slicing into. When ready, break bread, and enjoy!
Notes:
- For a more cake-y crumb, use all purpose flour instead of bread flour.
- I prefer keeping the roasted garlic cloves whole and sprinkling on top of the dough for baking, though you can blend it into a spread and pair alongside the focaccia instead. There are no limits!
- If you want the exact amount of roasted garlic needed for this recipe, without any delicious, mouthwatering leftovers to add flavor to a plethora of many other savory things, then reduce the quantity to 1/4 cup garlic cloves and just enough oil to cover.
- Alternatively, you can allow to rise for 8 hours at room temperature instead of in the fridge for longer. This is the faster method, but the texture will not be as airy, and also will have a “flour-y” taste. Also, the air pockets will not be as evenly distributed, resulting in an uneven crumb. Though, all in all, depending on how much time you have, or what your schedule is, there are options to plan accordingly. (For instance, I appreciate the quickest focaccia when I am trying to clear out the fridge in a pinch by topping with vegetable scraps or the last bits of pickled onions!)
- Sometimes I don’t even dimple the dough and allow the garlic cloves to pin down the focaccia while it bakes and rises in the oven. Though, dimpling the dough is SO satisfying and fun, and is a MUST for first-timers!
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
