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Roasted Garlic Focaccia
PAIR WITH
Creamy Ca
(PAGE 56)
Farro Minestrone
(PAGE 66)
This flatbread is ideal for pairing with soup. The crispy olive oil–coated crust keeps the bread from getting too soggy when you dip it into soup, so it stands up to multiple dips. This recipe is best when made with Fresh-and-Fast Olive Oil Bread Dough; the dough just needs to be mixed, and a quick 30-minute rise follows on the baking sheet. If you’re in a real hurry, substitute fresh pizza dough from the grocery store; look for it in paper bags in the refrigerated section. This focaccia has soft, golden brown garlic cloves baked into the dough. If you don’t have the time to peel garlic and cook it in olive oil for a few minutes, your best bet is the roasted garlic available in some gourmet olive bars, where antipasti are sold
.
This is my go-to bread for brothy Italian soups
.
MAKES
1
FOCACCIA
SERVES
4 TO 6
ACTIVE TIME
10
MINUTES
TOTAL TIME
50
MINUTES
1
/
2
cup [120 ml] plus 1 Tbsp extra-virgin olive oil
1 Tbsp medium cornmeal
1 recipe Fresh-and-Fast Olive Oil Bread Dough
(page 20)
, or 1 lb [455 g] packaged fresh pizza dough
1
/
2
cup [80 g] medium garlic cloves, peeled
1 tsp coarse sea salt
1.
Preheat the oven to 450°F [230°C].
Brush a 10-by-15-in [25-by-38-cm] baking sheet with 1 Tbsp of the olive oil and sprinkle evenly with the cornmeal.
2.
Place the dough on the prepared baking sheet and push and stretch with your fingertips into a rectangle roughly 9 by 12 in [23 by 30.5 cm] and about
1
/
2
in [12 mm] thick.
If the dough snaps back as you stretch it, let it rest for a few minutes and try again.
Cover the dough loosely with plastic wrap and set aside in a warm place until risen and puffy, about 30 minutes.
3.
Meanwhile, combine the remaining
1
/
2
cup [120 ml] olive oil and the garlic cloves in a small saucepan and bring to a simmer over medium-low heat.
Cook, stirring frequently, until the garlic is softened and light golden brown, about 5 minutes.
Remove the pan from the heat and use a fork to remove the garlic from the oil.
Set aside the oil and the garlic.
4.
When the dough has finished rising, uncover it and press the garlic cloves gently into the dough all over.
Drizzle about half of the reserved olive oil over the dough and sprinkle with the salt.
(Save the remaining oil for another use in an airtight container in the refrigerator for up to 2 weeks.)
5.
Bake the focaccia until golden brown and crisp, 10 to 15 minutes.
Cut into squares or wedges and serve warm.
GET AHEAD:
Cool the focaccia, wrap tightly in foil, and store in the refrigerator for up to 2 days. Reheat the bread, wrapped in foil, in a 400°F [200°C] oven until warm, 15 minutes.
If using frozen Fresh-and-Fast Olive Oil Bread Dough (page 20), defrost it overnight in the refrigerator or at room temperature for 4 to 6 hours before proceeding with the recipe.