July 11, 2022

Spicy Garlic Confit Butter Focaccia

A chilli lovers heaven. If you love our Wild Garlic Confit & Rosemary Focaccia recipe, then you're going to adore this flavoursome version. 

A soft, pillowy focaccia bread makes a great easy vegetarian side dish. This one is flavoured with garlic and chilli but you could mix and match with other herbs such as thyme and rosemary. Serve just warm for best results.

Ingredients

Chili Oil Garlic Confit

  • 3 cups Rich Glen Agrumato Fiery Chilli
  • 6 heads garlic
  • 3 birds eye chillies halved lengthways


Spicy Garlic Confit Butter


  • 100g softened salted butter20 garlic confit cloves
  • 2 birds eyes chilies (optional)
  • 1 handful parsley
  • ½ teaspoon flakey sea salt


Focaccia

  • 2.5 cups lukewarm water - 2 cups cold water and ½ cup boiling hot water
  • 1 sachet yeast (7g)
  • 2 teaspoons honey or maple syrup 
  • 5 cups white all purpose flour
  • 2.5 teaspoons flakey sea salt + extra for sprinkling
  • 10 - 12 spicy garlic confit cloves
  • 100g spicy garlic confit butter
  • 6 tablespoons Rich Glen signature Extra Virgin Olive Oil + 2 tablespoon garlic confit oil
  • 1 teaspoon chili flakes
  • 30g parmesan cheese grated
Directions

Spicy Garlic Confit Butter

Method


  1. Place all ingredients into a food processor and blend until smooth and all ingredients are well combined

Chili Oil Garlic Confit
Method

  1. Preheat the oven to 120 degrees Celsius. 

  2. 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. 

  3. Place the garlic cloves and chilies 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 slightly browned in colour. 

  4. Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.

Focaccia
Method

  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.
  6. Preheat the oven to 180 degrees celsius. Once the dough has risen, drizzle 1 tablespoon of garlic confit olive oil over the top and then use your fingers to indent or dimple the dough. Scatter the garlic confit butter over the focaccia, ensuring it’s at room temperature, and spread it all over with a brush. Place the garlic confit cloves into the dimples of the dough and sprinkle chili flakes and pinch of salt all over. Finish off by sprinkling the parmesan cheese over the top. Drizzle the dough with 1 tablespoon of the garlic confit olive oil to prevent the butter from burning. This will also help the crust of the dough get golden and crispy when baking. Bake for 20 - 30 minutes or until the dough has developed a golden crust on top. 
  7. Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack. 
  8. Slice the bread and enjoy on its own or as a side to pasta.


    Recipe Collaboration with Daen's Kitchen