As a casual home baker who sticks to simple loaves, I recently tackled focaccia for the first time. The process proved surprisingly straightforward, yielding a luxurious result that punches above its weight. Adding confit garlic and tomatoes transforms the bread into a gourmet delight with minimal effort, perfect for impressing dinner guests.
Why This Recipe Impresses
Prepare the dough ahead of time and let it rise overnight. Bake it fresh just before company arrives to fill your kitchen with enticing aromas. The result delivers fluffy texture, savory depth, salty notes, and a golden crust—ideal for any gathering.
Ingredients
For the Confit
- 3 heads garlic, peeled and separated
- 250g cherry tomatoes
- 3 cups olive oil
- 3 sprigs fresh rosemary
For the Dough and Toppings
- 7g dry yeast
- 2.5 cups lukewarm water
- 2 tablespoons honey or maple syrup
- 5 cups all-purpose flour
- 2.5 teaspoons flaky sea salt
- 10 confit tomatoes
- 10 confit garlic cloves
- 125g mozzarella
- 8 tablespoons confit oil (plus extra for coating)
Step-by-Step Instructions
Prepare the Confit: Preheat oven to 120°C. Peel garlic by soaking cloves in boiled water for 5 minutes, then drain and slip off skins. Place garlic, tomatoes, rosemary, and olive oil in a small roasting tin, ensuring all ingredients submerge. Bake for 2 hours until garlic turns golden. Cool and store in an airtight jar in the fridge for weeks.
Mix the Dough: Combine yeast, lukewarm water, and honey in a bowl; stir and let foam for 5 minutes. In a large bowl, mix flour and salt. Add yeast mixture and stir into a shaggy dough. Oil a bowl with 4 tablespoons confit oil, transfer dough, coat it, cover, and refrigerate overnight or at least 8 hours until doubled.
Shape and Second Rise: Fold dough into a smooth ball. Oil a rectangular baking dish with 5 tablespoons confit oil and place dough inside. Gently stretch to a rough rectangle, leaving space from edges. Cover with a cloth and let rise in a warm spot for 3-4 hours.
Bake: Preheat oven to 200°C. Dimple dough surface with fingers, drizzle with oil, and top with confit garlic, tomatoes, mozzarella, rosemary, and flaky salt. Bake 20-30 minutes until golden. Cool slightly on a wire rack before serving.
