Simple Focaccia Elevated with Confit Garlic and Tomatoes
Even novice bakers achieve luxurious results with this straightforward focaccia recipe. Bread baking requires minimal skill here, delivering fluffy, savory loaves infused with premium flavors. Confit garlic and tomatoes transform basic dough into a sophisticated crowd-pleaser, perfect for dinner parties.
Prepare the dough ahead overnight for convenience. Final baking fills the kitchen with enticing aromas just as guests arrive. The result boasts a golden crust, oily richness, and irresistible taste.
Confit Ingredients
- 3 heads garlic, peeled and separated
- 250g cherry tomatoes
- 3 cups olive oil
- 3 sprigs fresh rosemary
Dough and Topping Ingredients
- 7g dry yeast
- 2.5 cups lukewarm water
- 2 tablespoons honey or maple syrup
- 5 cups all-purpose white flour
- 2.5 teaspoons flaky sea salt
- 10 confit tomatoes
- 10 confit garlic cloves
- 125g mozzarella
- 8 tablespoons confit oil
Step-by-Step Instructions
Make the Confit
Preheat oven to 120°C. Peel garlic by breaking heads into cloves, soaking in boiled water for 5 minutes, then draining—skins slip off easily. Combine garlic, tomatoes, rosemary, and olive oil in a small roasting tin, ensuring submersion to prevent burning. Bake 2 hours until garlic turns golden. Cool and store in an airtight jar in the fridge for weeks.
Prepare the Dough
Mix yeast, water, and honey or maple syrup in a small bowl until foamy, about 5 minutes. In a large bowl, combine flour and salt. Add yeast mixture and stir into a shaggy dough. Coat a large bowl with 4 tablespoons confit oil, transfer dough, coat evenly, cover with plastic wrap, and refrigerate overnight or at least 8 hours until doubled.
Shape and Proof
Fold dough into a smooth ball. Oil a rectangular non-stick baking dish with 5 tablespoons confit oil. Gently stretch dough into a rough rectangle, not reaching edges. Cover with a tea towel and proof in a warm spot for 3-4 hours.
Bake to Perfection
Preheat oven to 200°C. Dimple dough surface with fingers. Drizzle oil, scatter confit garlic, tomatoes, mozzarella, and rosemary. Sprinkle flaky sea salt. Bake 20-30 minutes until golden. Cool slightly on a wire rack before serving.
