Panecito Recipe

Preheat and prepare garlic

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off the head of garlic to expose the tops of the cloves. Place the head on a small piece of foil.

Drizzle 1 tablespoon olive oil over the exposed cloves and sprinkle 1/8 tsp salt. Wrap the garlic head tightly in the foil and place on a small baking sheet.

Roast in the preheated oven for 35–40 minutes, until cloves are soft, deeply golden and can be squeezed out. Remove from oven and let cool enough to handle. Keep the oven on for the focaccia step below.

Pulse ingredients

Place 1 cup mixed pitted olives, 2 tbs drained capers, 2 tbs fresh rosemary, 1 peeled garlic clove, 2 tbs extra-virgin olive oil, 1 tsp lemon juice, 1/2 tsp black pepper and 1/4 tsp crushed red pepper (if using) into a food processor. Pulse 8–12 times until coarsely chopped and spreadable — you want texture, not a purée.

Taste and adjust: add a drizzle more olive oil if too dry, a squeeze of lemon if it needs brightness, or more rosemary for herbiness. Transfer to a small bowl and set aside until assembly.

Whip goat cheese

In a medium bowl, combine 6 oz soft goat cheese, 2 tbs heavy cream (or yogurt), 1 tbs olive oil and 1 tbs honey (if using). Use a fork or small whisk to whip until smooth and spreadable. Adjust cream quantity for desired softness. Season with a light grind of black pepper if desired.

Transfer to a serving bowl and keep at room temperature so it stays soft while you finish other components.

Wilt spinach

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 6 cups baby spinach in batches if necessary and toss until wilted, about 1–2 minutes per batch.

Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp lemon juice. Toss to combine and remove from heat. Transfer to a small serving bowl and keep warm.

Warm the focaccia

Increase oven to 375°F (190°C) if you reduced it — otherwise use the residual heat after garlic roasting. Place the whole focaccia on a baking sheet. Brush the top lightly with 2 tbs extra-virgin olive oil and sprinkle 1 tsp flaky sea salt evenly over the top.

Warm in the oven for 8–12 minutes until heated through and edges are slightly crisp. If you prefer torn pieces, you can halve or quarter before warming; if you want slices, cut after warming.

Prepare roasted garlic for serving

When the roasted garlic is cool enough, squeeze the soft cloves from the skins into a small bowl. Mash gently with a fork to form a paste. If very dry, stir in 1/2 tsp olive oil to loosen.

Plate components

On a large shareable platter or individual plates, place the warmed focaccia (whole or sliced). Arrange small bowls or piles of rosemary & olive tapenade, whipped goat cheese, roasted garlic paste, and wilted spinach around the focaccia so guests can build bites.

Drizzle 2 tbs extra-virgin olive oil and 1 tbs balsamic glaze over and around the focaccia and bowls. Sprinkle 1 tsp flaky sea salt and 1/2 tsp cracked black pepper across the focaccia and finished plate. Scatter 2 tbs chopped parsley or microgreens for freshness.

Serve immediately while the focaccia is warm. To eat: spread goat cheese or roasted garlic on a torn piece of focaccia, top with a spoonful of tapenade and a little wilted spinach, finish with a drizzle of olive oil and a touch of balsamic.