Garlic Confit Focaccia

Easy focaccia. I love adding the confit garlic cloves if I’m serving as an appetizer, or using just the oil if it’s for sandwiches. THIS IS OILY! Don’t come to me asking “hey Owen why is my bread so oily I think I messed up.” It’s focaccia dude. It’s gonna be oily. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the confit: Put olive oil in an oven-safe dish, along with your peeled garlic cloves. Bake at 250 degrees Fahrenheit (or your oven’s lowest setting) for anywhere from 45 minutes to two hours—pull them when they appear soft and have a fragrant, nutty aroma.

Step 2

Measure out and combine your flour, yeast, and salt. Add your water and mix until all combined.

Step 3

Cover and let rest for thirty minutes. Then, with a wet hand, pick up and fold your dough onto itself four to five times.

Step 4

Add a small amount of olive oil to your dough (don’t mix it in). Additionally, grease your hand and your baking tray (mine is somewhere around 14x9x2). Move your dough onto said baking tray. Now cover and let rest in the fridge overnight.

Step 5

The next day, remove from the fridge and let sit at room temperature for about 90 minutes. Hopefully, your dough has fallen more into the shape of the tray. Grease your fingers and dimple your dough. Top how you please—I do my garlic confit, as well as grated parmesan and flaky sea salt.

Step 6

Bake at 430 degrees Fahrenheit for 20–25 minutes (30 if you really like it crispy). Let cool.