Confit Garlic & Rosemary Focaccia
Take your focaccia game to the next level by topping it with homemade confit garlic & freshly picked rosemary.
Garlic & Rosemary Focaccia
A Salt Butter Smoke twist on what is probably the most popular focaccia topping.
In this recipe, we’re making an overnight focaccia dough & topping it with confit garlic, garlic oil & fresh rosemary. You’ll need a batch of focaccia & confit garlic for this recipe. The links for both of these are linked below.
More Recipes
Confit Garlic & Rosemary Focaccia
Take your focaccia game to the next level with confit garlic & freshly picked rosemary.
Servings: 8 People
Equipment
- 9" x 13" Baking Tray
- Pestle & Mortar
Ingredients
- 1 Batch Overnight Focaccia
- 2 Cloves Confit Garlic
- 2 tbsp Confit Garlic Oil
- 4 tbsp Olive Oil
- 1 tbsp Fresh Rosemary Picked From The Stalks
Instructions
- Make the focaccia following my overnight focaccia recipe.
Garlic & Rosemary Oil
- In a pestle & mortar, mash the confit garlic cloves into a paste then stir in both of the oils & the picked rosemary.
- Spoon the garlic & rosemary oil over the focaccia after the dough’s final rise, in place of the olive oil in the original recipe.
- Bake, following the instructions in the overnight focaccia recipe.
Notes
This recipe uses my Overnight Focaccia & Confit Garlic recipes. Both of these can be found on the blog.
If you prefer a stronger garlic flavour, throw in a couple extra cloves of confit garlic.
