Roasted Garlic Focaccia
This recipe is a take off on the Carmelized Onion Focaccia which is really good, but for a friend who doesn't like onions, I converted to Roasted Garlic.
- ROASTED GARLIC:
- 2 heads Garlic
- Olive Oil
- 1 (1/4-ounce) packet active dry yeast
- 1 tablespoon sugar
- 1 tablespoon garlic, minced
- 1/4 cup olive oil plus 3 tablespoons
- 1 cup warm water (about 110°F)
- 1 teaspoon fine salt
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- Coarsely ground black pepper
- Bouquet Garni
- 1 1/2 cups parmesan
Preparation time 15mins
Cooking time 335mins
Preheat the oven to 400°F.
For the garlic: Slice the tops off the two heads of garlic. Drizzle with olive oil, wrap in foil and place in a baking dish. Roast for approximately an hour. When roasted remove from oven and foil and let cool. Reduce oven to 350°F.
Meanwhile for the dough: Using an electric mixer with a dough hook, whisk the yeast, sugar, garlic, 2 tablespoons of the olive oil, and warm water together for 2 minutes to dissolve the yeast. Add the fine salt and flour. Add 3/4 cup parmesan. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up the dough hook.
Grease a mixing bowl with 1 teaspoon of the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
Grease a half baking sheet pan (17 by 12-inch) with 2 teaspoons of the oil. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out into the pan. Brush the dough with remaining olive oil. Dot with cloves of roasted garlic and spread across the dough evenly. Sprinkle the dough with kosher salt, bouquet garni and black pepper. Top with remaining 3/4 cup parmesan. Lightly cover the pan with plastic wrap and let the dough rest for 1 hour.
Bake the dough for 30 to 35 minutes or until the crust is golden brown.