Rosemary Garlic Confit

Rosemary Garlic Confit

INGREDIENTS

• 2 garlic bulbs, peeled
• 3-4 rosemary sprigs
• Olive oil (enough to cover garlic)
• 1/2 tsp salt

INSTRUCTIONS

1. Preheat oven to 400°F (205°C).
2. In a baking dish, place garlic and rosemary.
3. Cover with olive oil and sprinkle with salt.
4. Bake 20 minutes until garlic is tender but not browned.
5. Cool. Store in a container in the fridge up to two weeks.

Focaccia

INGREDIENTS

• Bread Flour: 4 cups (500g)
• Water: 1 3/4 cups (warm ) (420g)
• Instant rapid Yeast: 1 ½ teaspoons
• Honey: 1 teaspoon ( Vegan: maple syrup or sugar)
• Extra Virgin Olive Oil: 1 Tablespoon
• Fine Sea Salt: 2 teaspoons

INSTRUCTIONS

1. Mix, Fold & First Proof
   Combine warm water, yeast, honey, olive oil, and salt in a bowl. Add flour, mix until no dry spots. Cover and rest 15 minutes.
2. Stretch and fold dough. Repeat around, forming a ball. Rest 15 minutes and fold again.
3. After second fold, wet hands and place dough smooth side up in bowl.
4. Cover and proof 1.5 hours.
5. Tray Prep & Second Proof
   Oil a 9†x 13†tray and line with parchment. Spread 2-3 tbsp olive oil on paper.
6. Tip dough onto tray.
7. Fold dough in thirds, flip so smooth side is up.
8. Cover
9. Proof 1.5 hours.
10. Dimple, Top & Bake
    Preheat oven to 220C/430F.
11. Drizzle dough with garlic oil oil. Dimple with fingers without popping bubbles.
12. Add salt, garlic, rosemary, tomatoes, or other toppings.
13. Bake 18-22 minutes at 220C/430F on the lowest rack until golden brown. Adjust time based on oven.
14. Cool in pan briefly, then on rack for crispiness.
15. Optionally drizzle with more oil post-baking.
16. Wait 15-20 minutes before cutting.