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garlic rosemary focaccia
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Confit Garlic & Rosemary Focaccia

Take your focaccia game to the next level with confit garlic & freshly picked rosemary.
Prep Time30 minutes
Cook Time30 minutes
Cold Prove1 day
Total Time1 day 1 hour
Course: Bread, Lunch
Cuisine: Italian
Servings: 8 People
Author: Ben Racey

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.