Garlic Confit & Rosemary Focaccia
Difficulty: Easy | Makes: 5-6 Servings
Crispy on the outside, light and airy on the inside. This pillowy garlic & rosemary focaccia is irresistible and easy to make!
For the Dough
- 3 cups all purpose flour
- 1 1/4 cups warm water
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 teaspoons kosher salt
- 2 tablespoons Roland® Garlic Confit oil, from the jar
- 2 tablespoons Roland® Extra Virgin Olive Oil, plus more for the pan
Toppings & Garnishes
- 10-12 whole Roland® Garlic Confit Cloves
- 2 tablespoons fresh rosemary leaves, lightly chopped
- Roland® Coarse Crystal Sea Salt or flakey salt, to finish
Directions
- In a large mixing bowl, stir yeast into warm water. Let sit for 5 minutes until foamy
- Add flour, salt, garlic confit oil, extra virgin olive oil and mix until a shaggy dough forms
- Knead on a floured surface for 5-8 minutes until smooth and elastic
- Place in a lightly oiled bowl (plus more extra virgin olive oil), cover, and proof for 1 hour or until doubled in size
- Lightly oil a quarter-sheet pan, pressing the dough into the pan spreading gently to the edges
- Cover and proof again for 30 minutes, until slightly puffed
- Preheat the oven to 425 degrees F
- Dimple the dough with your fingertips. Stud evenly with garlic confit cloves and sprinkle with chopped rosemary
- Drizzle generously with additional garlic confit oil and a touch of extra virgin olive oil
- Sprinkle with sea salt and bake for 20-25 minutes until golden brown and aromatic
- Let cool slightly before serving
