Topping recipe

Garlic Confit Focaccia

Name: Garlic Confit Focaccia (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 120g Extra-virgin olive oil; 6g Fresh rosemary, leaves stripped and chopped; 9g Garlic cloves, lightly crushed; 3g Fine sea salt; 1g Red pepper flakes; 60g Garlic confit cloves (about 2 heads, 20–24 cloves); 3g Fresh rosemary (leaves stripped) (3 sprigs); 4g Flaky sea salt (1 tsp)

Rosemary–garlic oil, Garlic confit cloves, Flaky sea salt. Scaled for 1 pan.

1 panFocaccia18×13"Rosemary–garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Rosemary–garlic oil

¼ cup60 g

Toppings

Garlic confit clovesPeeled cloves covered in oil and cooked at the barest simmer 40 min, until soft; the oil goes in the dimples too

about 2 heads, 20–24 cloves60 g

Fresh rosemary (leaves stripped)

3 sprigs3 g

Finishing

Flaky sea salt

1 tsp4 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil, rosemary, garlic, salt, and optional pepper flakes in a small saucepan over the lowest heat for 8–10 min, until the garlic turns pale gold and the oil smells strongly of rosemary. Do not let the garlic brown — it will turn the whole batch bitter. Cool to room temperature, then lift out the garlic and leave the rosemary in. Keeps refrigerated 1 week; bring back to pourable before using.

Extra-virgin olive oil

120 g

Fresh rosemary, leaves stripped and choppedAbout 4 sprigs

6 g

Garlic cloves, lightly crushedAbout 3 cloves

9 g

Fine sea salt

3 g

Red pepper flakesOptional

1 g

Put it together

Once the sauce is made, for each pan

BeforeDimple the dough and pour the herb oil and a few spoonfuls of the confit oil over it.
BeforePress a garlic clove into every few dimples and scatter the rosemary.
AfterScatter the flaky salt while it's hot.

Shopping list

For 1 pan

Extra-virgin olive oil120 g

Fresh rosemary, leaves stripped and chopped6 g

Garlic cloves, lightly crushed9 g

Fine sea salt3 g

Red pepper flakes1 g

Garlic confit cloves60 g

Fresh rosemary3 g

Flaky sea salt4 g

Pair with

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