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.
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