July 05, 2022

Wild Garlic Confit & Rosemary Focaccia

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 Daen's famous garlic confit.
Ingredients

Serves 8


Wild Garlic Confit

Ingredients

  • 6 heads garlic

  • 3 cups Rich Glen Wild Garlic olive oil

  • 6 sprigs thyme

  • 3 sprigs rosemary 


Foccacia 

Ingredients

  • 2.5 cups lukewarm water - 2 cups cold water and ½ cup boiling hot water

  • 1 sachet yeast (7g)

  • 2 teaspoons honey

  • 5 cups white all purpose flour

  • 2 teaspoons flakey sea salt + extra for sprinkling

  • 10 - 12 garlic confit cloves

  • 2 sprigs rosemary leaves

  • 6 tablespoons Rich Glen signature extra virgin olive oil




Directions

Wild 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, 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. 

  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 and become creamy. 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 a rubber spatula until a shaggy and sticky dough forms. We don’t want any dry or floury streaks in the dough. 

  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 and repeating this step twice for each side of the dough. The dough will deflate while you shape it into a neat ball. 

  5. Coat a deep rectangular baking dish 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. 

  6. Preheat the oven to 200 degrees celsius. Once the dough has risen, use your fingers to indent 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. 

  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 dipped into the garlic confit olive oil with some balsamic vinegar. 

  9. 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 and become creamy. This will indicate that your yeast is active. 

  10. 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 a rubber spatula until a shaggy and sticky dough forms. We don’t want any dry or floury streaks in the dough. 

  11. 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. 

  12. 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 and repeating this step twice for each side of the dough. The dough will deflate while you shape it into a neat ball. 

  13. Coat a deep rectangular baking dish 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. 

  14. Preheat the oven to 200 degrees celsius. Once the dough has risen, use your fingers to indent 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. 

  15. Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack. 

  16. Slice the bread and enjoy on its own or dipped into the garlic confit olive oil with some balsamic vinegar. 



Recipe Collaboration with Daen's Kitchen.