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Roasted Garlic Focaccia
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Roasted Garlic Focaccia with Rosemary

Servings 6 servings
Author Brandon Matzek

Ingredients

  • 1/2 cup olive oil
  • 1 large head of garlic, cut in half widthwise
  • 1 envelope (2 1/4 teaspoons) active dry yeast (not rapid rising)
  • 1 3/4 cups warm water
  • 4 cups white flour
  • 2 teaspoons fine grain sea salt
  • Just under 2 tablespoons coarsely chopped, fresh rosemary (from 3 – 4 sprigs)
  • Flaky sea salt

Instructions

  • Preheat the oven to 300°F and place a rack in the middle of the oven. Place olive oil in a small baking dish or oven-safe bowl. Add garlic halves cut side down, cover tightly with foil, then transfer to the oven. Cook until the garlic is tender and golden (45 minutes to 1 hour). Pour roasted garlic oil through a mesh strainer into a clean bowl. Carefully remove the roasted garlic cloves from the skin and reserve. Discard other solids. Let roasted garlic oil cool completely before using.
  • Rinse the bowl of a stand mixer with warm water, dry, then add yeast. Cover with 1 3/4 cups warm water, gently stirring to dissolve the yeast. Let sit for 3 – 5 minutes until the mixture starts to foam. Using the dough hook attachment, start the mixer on low, then add flour, salt and 2 tablespoons roasted garlic oil. When the dough starts to come together, increase the speed to medium. Stop the mixer periodically to scrape the dough off the hook. Mix until the dough is smooth and just a little sticky (8 – 10 minutes).
  • Add 2 teaspoons of roasted garlic oil to a large bowl, then add the ball of dough. Turn the dough in the bowl to completely coat it in oil. Cover the bowl with a kitchen towel, and place in a warm spot to double in size (about 1 hour 45 minutes). Add 1 teaspoon of roasted garlic oil to a rimmed baking sheet, spreading it around over the bottom and sides. Uncover and punch down the dough, and place on the baking sheet. Carefully stretch the dough out to the sides of the pan. Cover with a tea towel, and let rest in a warm spot for 30 minutes. While the dough is resting, preheat the oven to 450°F.
  • Uncover the dough, and dimple with roasted garlic oil-greased fingertips. Brush the surface with more roasted garlic oil, then dot with reserved roasted garlic cloves. Sprinkle surface with fresh rosemary and a few pinches of flakey sea salt. Place in the oven, and immediately turn down the heat to 375°F. Bake until golden brown (20 – 25 minutes). Transfer to a wire rack to cool slightly before eating.