Confit Garlic Focaccia

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SERves:

1 tray (see the picture)

Prep Time:

1 hour 15 mins

Cook Time:

30 mins

Baking bread can often be daunting, but this Confit Garlic Focaccia will surprise you with how simple it is to make. There's something about baking bread that leaves you feeling satisfied, and this recipe will guarantee that as well as a fluffy load to enjoy. We created this recipe this week because we have New Zealand garlic in the box. You can check out the confit garlic recipe here. If you're reading this on a week without garlic, you could check out our sundried tomatoes recipe (it's a goodie) or add olives, rosemary, and plenty of salt.

_Ingredients:

12 Cloves confit garlic - see recipe here
Olive oil
1 tsp sea salt
800g plain flour
710g lukewarm water
2 tsp Dry Yeast
1 tsp honey
2 sprigs rosemary

‍

_{Instructions:}

In a bowl, combine the dry flour and salt, and mix well together.
In another bowl, add the lukewarm water and honey and mix. Sprinkle over the yeast. Set aside for 10 minutes until frothy.
Pour the yeast mixture into the flour. Mix to combine. Using your hands, mix the dough to create a ball. The dough should be sticky, and all the flour should be combined.
Cover with a cloth and set aside for 10 minutes.
After 10 minutes, stretch out the dough and fold it over numerous times. Pour 1/3 of the confit garlic oil into a bowl. Place the dough into the bowl and cover with a clean tea towel. Set aside for 2 hours.
Pour 1/3 of the confit garlic oil into the bottom of a large baking tray. Pour the dough into the tray, moving the dough towards the corner, but there is no need to press into the corner as the dough will rise in the oven.
Cover the tray with a clean towel for one final proof for 30 minutes.
Sprinkle the confit garlic and rosemary on top. Pour over the final 1/3 of confit garlic oil. Season with sea salt.
Bake in a preheated oven at 200 degrees for 30 minutes.
Remove from the oven and allow to cool for a few minutes before serving.

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