Roasted Garlic and Rosemary Focaccia
I loooove myself some garlic. However, I have been struggling with any of the existing “garlic” focaccia recipes because most of the time the garlic flavour does not simply come through. I know that the roasted garlic has a way more subtle taste but it should still come out – no need to tease with the name!
Oh, I have not titled the post this way but this attempt was also a part of the 52 weeks of baking challenge. For Week 3, the theme was “Pantry challenge”, where the main idea was only to use the ingredients you have and not buy anything extra. So I decided to make this and finally post a proper recipe as well.
After a few tests, I believe I finally got it. In this recipe, I use garlic in multiple different ways to make sure that the flavour is properly THERE. We’re going to roast some garlic as well as make garlic-infused olive oil to ensure the flavour won’t get lost. At the very end, we’ll add some more small garlic slices on top to “roast” while the focaccia is baking.
I have also added a few tablespoons of honey to the recipe. Roasted garlic has this subtle and slightly sweet taste so I simply wanted to enhance it.
Tips & Tricks
You can make the olive oil in advance if you wish – it may even strengthen the flavour. I simply found that it’s convenient to make while the garlic is roasting. Also, I know that in some countries they sell roasted garlic in the stores – this is not the case where I am so I really don’t know how it would affect the overall flavour. I love making it myself – the smell coming from the oven is simply amazing.
When making the focaccia dough, you have to go a bit according to your instincts. The dough should be on the wet side but not too wet – I know it’s not the best way to describe, so check this video to see the approximate proper “wetness”. Every flour acts a bit differently so you may need to adjust the measurements there if needed.
Lastly, the baking time should be around 20-25 minutes but may also depend a bit on how big your baking tin is and how thick the dough will end up there. Let it bake until it’s nice and golden!
And it goes without saying – if you hate garlic, this recipe is probably not for you. But feel free to test with different ingredients and make your own versions! I love how diverse the focaccia world can be. 🙂