Confit Garlic and Lemon Thyme Focaccia

By Andy Cooks · 240 min

Ingredients

Instructions

1. Put the yeast in a large bowl and stir in the water until dissolved. Add the salt and mix through.
2. Pour in 20 ml olive oil, add the flour and mix until well combined. Cover with a tea towel and rest for 30 minutes.
3. Preheat the oven to 140°C fan (285°F). Trim the tops off the garlic bulbs, place them in an ovenproof dish, drizzle with the remaining oil and season with salt.
4. Roast for 1.5 hours until very soft and caramelised, then cool. Pour the oil into a medium bowl and mix in the thyme leaves. Squeeze the garlic out of the skins and keep it separate.
5. Uncover the dough. With a wet hand, stretch one corner, fold it over itself, and repeat 4 times until fully folded. Cover and rest 30 minutes.
6. Repeat the stretch and fold three more times, resting 30 minutes after each round, then rest the dough 30 minutes after the final round.
7. Increase the oven to 220°C (428°F). Grease a heavy 22 x 33 cm baking tray with 20 ml olive oil. Transfer the dough to the tray, spread it to the edges with lightly oiled hands, cover and rise for 30 minutes.
8. Uncover the dough and drizzle with the thyme oil. Press the garlic cloves into the dough, making dimples with your fingers so the garlic is hidden.
9. Sprinkle with sea salt flakes. Bake, turning the oven down to 200°C (428°F), for 20–25 minutes until golden brown and cooked through.
10. Move the bread to a wire rack to cool slightly, then slice and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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