Confit Garlic Focaccia Recipe

Prepare and cook

Place peeled garlic cloves, neutral oil, thyme sprigs, and bay leaf in a small saucepan or ovenproof dish. Submerge garlic fully in oil. Gently heat on the stovetop over the lowest flame or in a 275°F (135°C) oven until the garlic is very soft and tender, about 45–60 minutes. The oil should show gentle shimmers but not boil. Remove from heat and let cool in oil. Discard thyme stems and bay leaf. Reserve garlic and oil; strain oil into a jar and keep both in refrigerator if not using immediately (will keep 2 weeks).

When cool enough to handle, lightly mash about half the cloves with a fork to create a spreadable paste; keep remainder whole for topping.

Bloom the yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy.

Mix the dough

In a large bowl combine flour and fine sea salt. Add foamy yeast mixture and 4 tablespoons extra-virgin olive oil. Stir with a wooden spoon or dough whisk until a sticky, cohesive dough forms (about 2–3 minutes).

First rise

Cover the bowl with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1–1.5 hours depending on room temperature.

Stretch & fold

Lightly oil a 9x13-inch (or similar) sheet pan with 1 tablespoon olive oil. Transfer dough to the pan (do not deflate completely). Using oiled fingertips, gently stretch the dough to the edges. If it resists, let rest 10 minutes and continue. Cover and let proof until puffy, about 30–45 minutes.

Dimple and top

Preheat oven to 450°F (230°C). With oiled fingertips, press deep dimples across the surface of the dough. Drizzle 1 tablespoon of the reserved confit garlic oil across the dough, then dot the surface with whole confit garlic cloves and small spoonfuls of the mashed garlic paste distributed evenly. Sprinkle with fresh rosemary if using and coarse sea salt. Drizzle remaining tablespoon olive oil over the top.

Bake

Bake in the preheated oven until golden brown on top and cooked through, 18–22 minutes. Rotate pan halfway through for even color.

Butter and season

When focaccia is hot out of the oven, immediately brush the surface lightly with the softened cultured butter so it melts into the pores. Sprinkle red gum smoked salt evenly over the top to taste (start with about 1 teaspoon).

Let rest 5 minutes, then cut into squares. Serve warm with any remaining strained confit oil for dipping.