Roasted Garlic Focaccia
This beautiful Italian focaccia is packed with roasted garlic, cherry tomatoes, and fragrant rosemary. This recipe creates a deliciously aromatic loaf with a golden crust and soft interior, perfect for sharing with friends as an appetizer or side.
Instructions
- 1
In a mixing bowl, combine white bread flour (500 g), dried yeast (14 g), white sugar (1 tbsp), and warm water (100 ml). Leave for a few minutes until the yeast starts to foam.
- 2
Stir in warm water (150 ml), olive oil (3 tbsp), and sea salt (1 tsp) to form a sticky dough. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let prove in a warm spot for 60 minutes or until doubled in size.
- 3
Preheat oven to 200°C. Wrap garlic (1 bulb) in foil and roast for 30 minutes. Squeeze out the tender cloves once cooled.
- 4
Toss cherry tomatoes (150 g) in oil and season with salt.
- 5
Grease a 20x30cm roasting tin. Stretch the dough to the edges. Dimple the surface with oiled fingers, then press in the garlic cloves and tomatoes. Scatter fresh rosemary (1 handful) over the top. Cover and prove for 45 minutes.
- 6
Scatter white sugar (1 tsp) and sea salt over the dough. Bake on the middle shelf for 30 minutes until golden. Drizzle with extra oil before serving.
Nutrition Facts
Per portion