Roasted Garlic Focaccia (With Lots of Olive Oil) Recipe
Prep Time:
5 hours, 45 minutes
Cook Time:
1 hour, 25 minutes
Servings:
8 servings
Ingredients
  • 6 (skin-on) cloves garlic
  • 1 ⅔ cups warm water
  • 1 ½ teaspoons instant yeast
  • 3 cups bread flour
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons olive oil
  • 3 tablespoons fresh rosemary leaves
Directions
  1. Preheat the oven to 400 F.
  2. Cut the root end off of the garlic cloves.
  3. Enclose the garlic cloves in a small piece of foil, covering them completely.
  4. Place the foil packet in the oven for 1 hour, until the cloves are golden in color and soft.
  5. Squeeze the garlic cloves to release them from their skins. Set aside.
  6. Add water, yeast, flour, and salt to a mixing bowl. Stir until the mixture is combined and no flour clumps remain.
  7. Cover the bowl with plastic and refrigerate overnight, or leave at room temperature for 4 hours.
  8. The next day, add 4 tablespoons of olive oil to a 9x13-inch baking pan.
  9. Transfer the bread dough to the baking pan and turn it over once to coat with oil.
  10. Gently stretch to the edges of the pan with oiled fingers. Let rest for 30 minutes.
  11. Use oiled fingers again to stretch to the edges of the pan, gently pinching the dough between your fingertips as you stretch.
  12. Let rise for 1–2 hours, until doubled in size.
  13. Preheat the oven to 450 F.
  14. Sprinkle the top of the focaccia with the roasted garlic cloves and fresh rosemary.
  15. Bake the focaccia for 25–30 minutes, until golden brown.
  16. Serve warm.