1In a large mixing bowl, combine 500g of water, 2 teaspoons of instant dry yeast, 1 tablespoon of honey, 1 teaspoon of pink salt, and 40 ml of extra virgin olive oil. Give everything a good mix and set aside.
2In a large mixing bowl, combine 500g of water, 2 teaspoons of instant dry yeast, 1 tablespoon of honey, 1 teaspoon of pink salt, and 40 ml of extra virgin olive oil. Give everything a good mix and set aside.
3In a large mixing bowl, combine 500g of water, 2 teaspoons of instant dry yeast, 1 tablespoon of honey, 1 teaspoon of pink salt, and 40 ml of extra virgin olive oil. Give everything a good mix and set aside.
4Add 550g of bread flour straight into the yeast mixture and bring everything together using a dough whisk or your hands until there are no dry spots left and the dough is wet and sticky.
5Add 550g of bread flour straight into the yeast mixture and bring everything together using a dough whisk or your hands until there are no dry spots left and the dough is wet and sticky.
6Add 550g of bread flour straight into the yeast mixture and bring everything together using a dough whisk or your hands until there are no dry spots left and the dough is wet and sticky.
7Cover the bowl and let the dough rest for 30 minutes to allow the flour to absorb the water fully.
8Cover the bowl and let the dough rest for 30 minutes to allow the flour to absorb the water fully.
9Cover the bowl and let the dough rest for 30 minutes to allow the flour to absorb the water fully.
10While the dough rests, make the garlic confit: take about two bulbs of peeled garlic, place them in a small oven-safe bowl, and pour enough olive oil to cover all the cloves. Cover it and bake at 180°C (360°F) for about 1 hour or until the garlic turns soft and golden.
11While the dough rests, make the garlic confit: take about two bulbs of peeled garlic, place them in a small oven-safe bowl, and pour enough olive oil to cover all the cloves. Cover it and bake at 180°C (360°F) for about 1 hour or until the garlic turns soft and golden.
12While the dough rests, make the garlic confit: take about two bulbs of peeled garlic, place them in a small oven-safe bowl, and pour enough olive oil to cover all the cloves. Cover it and bake at 180°C (360°F) for about 1 hour or until the garlic turns soft and golden.
13Lightly wet your hands to prevent sticking, then perform the first round of stretch and folds by lifting one side of the dough, stretching it up, and folding it over to the opposite side. Rotate the bowl and repeat this motion a few times.
14Lightly wet your hands to prevent sticking, then perform the first round of stretch and folds by lifting one side of the dough, stretching it up, and folding it over to the opposite side. Rotate the bowl and repeat this motion a few times.
15Lightly wet your hands to prevent sticking, then perform the first round of stretch and folds by lifting one side of the dough, stretching it up, and folding it over to the opposite side. Rotate the bowl and repeat this motion a few times.
16Cover the bowl again and let the dough rest for about 30 minutes.
17Cover the bowl again and let the dough rest for about 30 minutes.
18Cover the bowl again and let the dough rest for about 30 minutes.
19Perform the second round of stretch and folds, observing how the dough has become smoother and softer.
20Perform the second round of stretch and folds, observing how the dough has become smoother and softer.
21Perform the second round of stretch and folds, observing how the dough has become smoother and softer.
22Cover the bowl again and let the dough rest for another 30 minutes for the third round.
23Cover the bowl again and let the dough rest for another 30 minutes for the third round.
24Cover the bowl again and let the dough rest for another 30 minutes for the third round.
25Perform the final round of stretch and folds, noting the elasticity and airiness of the dough.
26Perform the final round of stretch and folds, noting the elasticity and airiness of the dough.
27Perform the final round of stretch and folds, noting the elasticity and airiness of the dough.
28Cover the dough again and let it rest for the final time.
29Cover the dough again and let it rest for the final time.
30Cover the dough again and let it rest for the final time.
31Prepare the garlic confit butter: combine 100g of soft butter (at room temperature), the slow-cooked garlic cloves from the confit, 2 tablespoons of chopped parsley, 1 teaspoon of garlic powder, salt to taste, ⅓ teaspoon of black pepper, 1 teaspoon of chili flakes, and the garlic-infused oil from the confit.
32Prepare the garlic confit butter: combine 100g of soft butter (at room temperature), the slow-cooked garlic cloves from the confit, 2 tablespoons of chopped parsley, 1 teaspoon of garlic powder, salt to taste, ⅓ teaspoon of black pepper, 1 teaspoon of chili flakes, and the garlic-infused oil from the confit.
33Prepare the garlic confit butter: combine 100g of soft butter (at room temperature), the slow-cooked garlic cloves from the confit, 2 tablespoons of chopped parsley, 1 teaspoon of garlic powder, salt to taste, ⅓ teaspoon of black pepper, 1 teaspoon of chili flakes, and the garlic-infused oil from the confit.
34Blend all garlic confit butter ingredients together until smooth and creamy; drizzle in a little more oil if needed until it becomes silky and spreadable.
35Blend all garlic confit butter ingredients together until smooth and creamy; drizzle in a little more oil if needed until it becomes silky and spreadable.
36Blend all garlic confit butter ingredients together until smooth and creamy; drizzle in a little more oil if needed until it becomes silky and spreadable.
37Prepare a baking tray (23 x 34 x 3 cm) by drizzling in plenty of olive oil and spreading it evenly, or line it with parchment paper if it's not non-stick.
38Prepare a baking tray (23 x 34 x 3 cm) by drizzling in plenty of olive oil and spreading it evenly, or line it with parchment paper if it's not non-stick.
39Prepare a baking tray (23 x 34 x 3 cm) by drizzling in plenty of olive oil and spreading it evenly, or line it with parchment paper if it's not non-stick.
40Carefully transfer the dough into the tray, easing it in slowly and spreading it out with light hands to preserve air bubbles.
41Carefully transfer the dough into the tray, easing it in slowly and spreading it out with light hands to preserve air bubbles.
42Carefully transfer the dough into the tray, easing it in slowly and spreading it out with light hands to preserve air bubbles.
43Cover the tray and let the dough rise for about 1 hour for its final proof, adjusting time based on kitchen temperature, but avoid overproofing.
44Cover the tray and let the dough rise for about 1 hour for its final proof, adjusting time based on kitchen temperature, but avoid overproofing.
45Cover the tray and let the dough rise for about 1 hour for its final proof, adjusting time based on kitchen temperature, but avoid overproofing.
46Before dimpling, preheat your oven to 230°C (450°F).
47Before dimpling, preheat your oven to 230°C (450°F).
48Before dimpling, preheat your oven to 230°C (450°F).
49Drizzle more olive oil over the top of the dough and rub some onto your hands.
50Drizzle more olive oil over the top of the dough and rub some onto your hands.
51Drizzle more olive oil over the top of the dough and rub some onto your hands.
52Using all your fingers, press gently across the entire surface of the dough to dimple it.
53Using all your fingers, press gently across the entire surface of the dough to dimple it.
54Using all your fingers, press gently across the entire surface of the dough to dimple it.
55Spread the garlic confit butter all over the top of the dough.
56Spread the garlic confit butter all over the top of the dough.
57Spread the garlic confit butter all over the top of the dough.
58Do one more round of dimpling, pressing so the garlic butter sinks beautifully into the dough.
59Do one more round of dimpling, pressing so the garlic butter sinks beautifully into the dough.
60Do one more round of dimpling, pressing so the garlic butter sinks beautifully into the dough.
61Bake the focaccia in the oven for about 18 to 20 minutes, or until golden brown on top.
62Bake the focaccia in the oven for about 18 to 20 minutes, or until golden brown on top.
63Bake the focaccia in the oven for about 18 to 20 minutes, or until golden brown on top.
64Once taken out of the oven, while it's still hot, brush a little more garlic butter over the top.
65Once taken out of the oven, while it's still hot, brush a little more garlic butter over the top.
66Once taken out of the oven, while it's still hot, brush a little more garlic butter over the top.
Ingredients
500 g Water
500 g Water
500 g Water
2 tsp Instant dry yeast
2 tsp Instant dry yeast
2 tsp Instant dry yeast
1 tbsp Honey
1 tbsp Honey
1 tbsp Honey
1 tsp Pink salt
1 tsp Pink salt
1 tsp Pink salt
40 ml Extra virgin olive oil
40 ml Extra virgin olive oil
40 ml Extra virgin olive oil
550 g Bread flour
550 g Bread flour
550 g Bread flour
2 Garlic bulbs
2 Garlic bulbs
2 Garlic bulbs
as needed Olive oil
as needed Olive oil
as needed Olive oil
100 g Soft butter
100 g Soft butter
100 g Soft butter
2 tbsp Chopped parsley
2 tbsp Chopped parsley
2 tbsp Chopped parsley
1 tsp Garlic powder
1 tsp Garlic powder
1 tsp Garlic powder
to taste Salt
to taste Salt
to taste Salt
0.33 tsp Pepper
0.33 tsp Pepper
0.33 tsp Pepper
1 tsp Chili flakes
1 tsp Chili flakes
1 tsp Chili flakes
Equipment
Large mixing bowlDough whiskSmall oven safe bowlBaking tray (23 x 34 x 3 cm)Parchment paper (if tray is not non-stick)Blender
Tips
Keep your dough soft and slightly sticky; a wetter dough always gives a lighter, open crumb.
Use high-protein bread flour for dough strength and to trap air for big, airy bubbles.
Be patient with fermentation; let the dough rise slowly.
Handle dough gently; never punch down or over-handle it to keep air pockets.
Don't skip the final proof (45-60 minutes) to relax the dough and develop texture.
If using active dry yeast, add it to warm water and let it sit for 15 minutes until foamy.
Don't overproof the dough during the final rise, as it can collapse when dimpling.