Roast garlic & thyme focaccia
August 14, 2015
A focaccia is a versatile rustic-looking Italian flat bread that has some similarities with a pizza dough. It is original from the region of Liguria, in the north of Italy. This bread is usually seasoned with infused olive oil and sea salt, and can be topped with a wide range of ingredients such as herbs, olives, anchovies, cheese, sun-dried tomatoes, mushrooms, etc. A focaccia can be served on its own or together with a nice antipasti or dipping sauce, it can also accompany a main course. We like to prepare our focaccia with a mix of special "00" flour and plain flour for a softer and more tender crumb. Try and you will feel the difference in texture. We hope you like it.
- Prep: 45 mins
- Cook: 30 mins
1 hr 15 mins
- Yields: 4 portions
For the flavoured olive oil:
For the dough:
Peel the garlic cloves and partially crush them with the heel of your hand. Transfer them to a small pan together with the thyme sprigs and the extra virgin olive oil. Turn on the heat to its lowest setting and infuse the oil for about 10 minutes. If the garlic cloves are not fully submerged, flip them over after 5 minutes so that they cook evenly. Ensure that the garlic cloves do not brown. When the time is up, switch off the heat and let the oil cool down to room temperature. Tip: Infuse the olive oil preferably the day before to maximise the flavour.
Dissolve the yeast in the warm water and reserve. Sieve the salt and the two types of flour into a medium sized bowl and mix together with the garlic puree and the thyme (finely chopped). In the same bowl, make a well and add the water with the yeast, a couple of tablespoons of the infused oil and the egg gently whisked. Start mixing slowly with the help of a spoon into the flour and, when a smooth workable dough forms, transfer to the counter.
Knead thoroughly for 5 minutes until elastic. Make a ball with the dough and place it in a clean bowl, cover in cling film and prove for 30 minutes or until it doubles in size.
Knock the dough back and roll out into a circle to cover the bottom of a small oven-proof pan. Sprinkle with some of the infused olive oil and prove again for about 15 minutes, to one and a half times the size.
Make indents in the dough using your fingers and scatter the roast garlic cloves, the coarsely chopped sun-dried tomato and the parmigiano dices. Press the toppings gently with your fingers into the dough. Brush with infused olive oil, sprinkle with maldon sea salt and thyme sprigs, and bake at 200ºC for 20 minutes.