House Bread Service Recipe
sunflower oven boule, house made focaccia, garlic confit
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Ingredients
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Bread
Focaccia
Garlic Confit
Method
Sunflower Oven Boule
- 1
Prepare the Dough
In a large bowl, combine flour, yeast, and salt. Gradually add water and olive oil, mixing until a shaggy dough forms.
- 2
Knead the Dough
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape and Second Rise
Punch down the dough, shape it into a boule, and let it rise for another 30 minutes on a parchment-lined baking sheet.
- 5
Bake
Preheat the oven to 450°F (230°C). Bake the boule for 30-35 minutes until golden brown and hollow sounding when tapped.
Focaccia
- 6
Prepare the Dough
In a large bowl, mix flour, yeast, and salt. Gradually stir in water and half of the olive oil until combined.
- 7
Knead the Dough
Knead the dough for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- 8
Prepare for Baking
After the first rise, oil a baking pan and stretch the dough into the pan. Dimple the surface with your fingers.
- 9
Add Toppings
Drizzle the remaining olive oil over the top, sprinkle with rosemary, and allow it to rise for another 30 minutes.
- 10
Bake
Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.
Garlic Confit
- 11
Prep the Garlic
Peel the garlic cloves and place them in a small saucepan.
- 12
- 13
Cool and Store
Let the garlic cool in the oil, then transfer to a jar and store in the refrigerator.
