Focaccia is the perfect bread recipe for beginners as it requires no kneading or no prior bread making skills. It’s super easy to make, absolutely delicious and will always impress and please a crowd. Everyone needs a focaccia recipe in their life but especially this one as it incorporates my famous garlic confit.
I absolutely love bread and even more so when it’s homemade and you can bite into it when it’s still warm. But sometimes the thought of making bread can be extremely intimidating and require a lot of skill and energy. This is why I love making focaccia! It’s equally delicious as a sourdough loaf but extremely easy to make. They are also extremely fun to make because who doesn’t love the sensation of dimpling their soft and bouncy dough with your fingers. Focaccia is an Italian style yeasted flatbread that is similar to pizza dough. It’s best served as a side dish to soups or on its own with a side of olive oil and balsamic for it to be dipped into.
I also love focaccia because it can be so versatile. You can top the dough with anything you please from something as simple to just flakey sea salt to something a little more extravagant such as my garlic confit. You may look at the top of this focaccia and think there is a lot of garlic but let me preface this by saying that when garlic is cooked confit style, it takes on a soft, mild and sweet flavour with a buttery and velvet texture. To confit something is to cook it in lots of fat and at a low temperature for a long amount of time.
Because I’m a garlic girl through and through, I have used Rich Glen’s wild garlic infused olive oil to cook the garlic in to achieve that extra element of garlic flavour. This is by no means essential yet is highly recommended. As focaccia heavily relies on olive oil, I could not think of a better combo. The garlic confit recipe also calls for lots and lots of garlic. As we aren’t using it all in this recipe, you can store the remainder in an airtight jar in the fridge for up to 2 weeks. Just make sure the garlic cloves are fully submerged in the olive oil that can be repurposed for any recipe that requires olive oil.
My top tips for making the best focaccia
Leave the dough to rest and rise as long as you can – if you have the time, I recommend leaving it for 24 – 48 hours as this will result in a fluffier and lighter dough. If you are short on time try and leave it for a minimum of 8 hours.
Use a high quality olive oil and don’t be shy with it – this is a recipe that relies heavily on olive oil not just for the taste but also for the texture and that golden and crunchy crust. It’s important we are not skimping on the quality which is why I recommend using Rich Glen olive oil. If you are not a fan of adding the garlic confit, you can simply omit this from the recipe and use Rich Glens Wild Garlic Olive Oil or their signature extra virgin blend.
Find a warm spot in your house for the second rise – this will help the dough rise for its second rise when it’s been transferred to the baking tray. If you are making your focaccia in winter, a little trick I learnt is to leave the light on in your oven and let the focaccia dough rise in there.
Don’t be afraid to get creative – my favourite topping for focaccia is garlic confit and rosemary however, you can top the focaccia with whatever you please! Don’t be afraid to get creative and personalise it to your personal taste.
Frequently Asked Questions About Garlic Confit
How do you store garlic confit?
I store garlic confit in a sterilised air tight jar in the fridge for 3 – 4 weeks. Make sure you don’t discard any of the oil as it can also be repurposed and used for cooking.
How long can you store garlic confit?
Confit is traditionally a preserving method and can allow the garlic to keep for several months. However, to be on the safe side I recommend to keep it for 2 – 3 weeks when stored correctly.
What can I use the garlic confit for?
There are so many things that garlic confit can be used for! You can spread it on toast and top it with slices of avocado, it can be used in salad dressing, pasta sauces and for pizza toppings. The oil can also be repurposed and used in any recipe that requires olive oil.
What flavour does garlic confit have?
When cooked confit style, the flavour of the garlic softens and is must more mild and sweet when compared to raw garlic.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
You can purchase Rich Glen Olive Oil here. This recipe is sponsored by Rich Glen Olive Oil.
Wild Garlic & Rosemary Focaccia
Wild Garlic Confit
- 6 heads garlic
- 3 cups Rich Glen Wild Garlic Olive Oil
- 6 sprigs thyme
- 3 sprigs rosemary
- 2.5 cups lukewarm water 2 cups cold water + 1/2 cup boiling hot water (600ml)
- 1 sachet yeast or 7g yeast
- 2 tsp honey or maple syrup
- 5 cups all purpose white flour 740g
- 2.5 tsp flakey sea salt + extra for sprinkling
- 10 - 12 cloves garlic confit
- 2 sprigs rosemary leaves
- 8 tbsp garlic confit olive oil
Wild Garlic Confit
- Preheat the oven to 120 degrees Celsius.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves, thyme and rosemary into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store in an airtight container or jar with the garlic cloves fully submerged in the olive oil for up to several weeks in the fridge.
- In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
- In a large bowl, combine the flour and salt and whisk together. Add the yeast mixture to the bowl and bring the dough together with your hands or a spatula until a shaggy and sticky dough forms.
- Coat a large mixing bowl with 4 tablespoons of the garlic confit olive oil and transfer the dough to the bowl. Coat the dough in the olive oil. Cover the bowl with plastic wrap and place into the fridge. Leave the dough to rise for a minimum of 6 hours but ideally for 24 hours. The dough will double in size and look bubbly.
- Take the dough out of the fridge and fold it over itself in quarters. Gather up each edge of the dough with your hands and fold it over itself while turning the bowl. The dough will deflate while you shape it into a neat ball.
- Coat a deep rectangular baking dish (I use a pan that is 34cm x 23cm x 5cm) with 2 tablespoons of the garlic confit olive oil and transfer the dough ball to the baking dish. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the pan with a tea towel and leave the dough to rise in a warm area of your house for 3 - 4 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.
- Preheat the oven to 200 degrees celsius. Once the dough has risen, use your fingers to indent or dimple the dough. Scatter the garlic confit cloves and rosemary over the dough. Drizzle the dough with 2 tablespoons of the garlic confit olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt. Bake for 20 - 30 minutes or until the dough has developed a golden crust on top.
- Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack.
- Slice the bread and enjoy on its own or dipped into the garlic confit olive oil with some balsamic vinegar.