Garlic & Rosemary No Knead Focaccia

5 from 21 votes

Garlic & Rosemary No Knead Focaccia

This garlic and rosemary no knead focaccia is made with my famous garlic confit, giving it rich, caramelised flavour in every bite.

Prep Time1 30

Cook Time30

Course: Appetizer, Side Dish, Snack

Cuisine: Italian, Mediterranean

Servings:

Author: Daen Lia

Ingredients

Garlic Confit

2 bulbs garlic
1 cup olive oil extra virgin

Focaccia

700 g bread flour
680 g lukewarm water (100°F / 34°C) - 95% hydration
7 g dry yeast
12 g fine sea salt
1 teaspoon honey
60 g olive oil extra virgin
12 garlic confit cloves
1 tablespoon rosemary finely chopped
1 teaspoon flakey sea salt

Instructions

Garlic Confit

Preheat: Preheat the oven to 120°C / 250°F
Peel garlic: 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.
Bake: Place the garlic cloves 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 1 - 2 hours or until the garlic has become golden and is soft to touch. Allow the garlic confit to cool and seperate the garlic cloves from the oil. Use the oil to make the focaccia.

Focaccia dough

Activate yeast: Stir water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.
Dry ingredients: In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.
Stretch and fold: Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough. On the final stretch and fold, continue until the dough shapes into a ball.
1st proof: Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 12 to 72 hours; this is the first proof. We only need half of the dough for this recipe so slice the dough in half and use the second half for a different recipe.
2nd proof: Oil a baking tin with another 20g of olive oil. Move the dough there, gently stretching it to a rough rectangle, but not to the tin's edges—it will spread as it rises. Protect it with a damp cloth and let it rise for 2 hours in a warm spot.
Preheat oven: Preheat your oven to 200°C (390°F).
Toppings: After the rise, dimple the dough with your fingers. Scatter the rosemary, garlic confit and salt all over. Drizzle over the remaining olive oil.
Bake & rest: Bake for 30 minutes until golden on top. Allow the focaccia to cool slightly before transferring it to a wire rack to rest for 15 minutes. Slice into it and serve immediately.

Video

Notes

Dough: We only need half of the dough for this recipe so slice the dough in half and use the second half for a different recipe. You can use many of focaccia toppings!
Yeast: I like to use dry yeast that needs to be activated in water however, you can use instant yeast if you prefer. There is no need to activate instant yeast so simply add it to the dry ingredients along with the water and honey.
Flour: If you don't have bread flour, all purpose flour will also work.
Cheese: This recipe uses baby bocconcini and parmesan for the perfect mix of gooey and sharp, but you can also try mozzarella, provolone or pecorino for different flavour profiles.

Nutrition