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Focaccia Bread with Roasted Garlic and Olives
I didn’t add this to my regular rotation until a rainy November evening when I needed something warm but not heavy. The smell of roasting garlic filled the house before the dough even hit the pan, pulling everyone into the kitchen. It’s become my go-to for lazy Sunday dinners or when I want to impress without standing over a stove.
Ingredients
Method
- Roast the Garlic: Preheat your oven to 400°F (200°C). Place the halved garlic heads on a small sheet of foil. Drizzle with 2 tablespoons of olive oil, wrap tightly in the foil, and roast for 35-40 minutes until soft and golden. Let cool slightly, then squeeze the cloves out into a bowl and mash them into a paste.
- Mix the Dough: In a large bowl or stand mixer fitted with a dough hook, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour, salt, and 1 tablespoon of olive oil. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5-7 minutes until smooth and elastic. The dough should be slightly sticky but pull away from the sides of the bowl.
- First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour. After 30 minutes, perform one "stretch and fold": wet your hands, grab the edge of the dough, pull it up, and fold it over itself. Repeat this four times around the bowl.
- Cold Ferment: Cover the bowl tightly and refrigerate overnight (8-12 hours). This step is crucial for flavor development.
- Prepare Pan: The next day, remove the dough from the fridge and let it sit on the counter for 60 minutes to take off the chill. Preheat your oven to 425°F (220°C). Generously oil a 9x13 inch baking pan with olive oil.
- Stretch Dough: Pour the oiled dough into the prepared pan. Using oiled fingers, gently press and stretch the dough toward the edges. If it resists, let it rest for 5 minutes and try again. The goal is to cover the entire pan evenly.
- Add Toppings: Press your fingertips deeply into the dough all over to create dimples (this is traditional and helps hold the oil). Scatter the mashed roasted garlic and chopped olives evenly across the surface, pressing them slightly into the dimples. Drizzle with remaining olive oil and sprinkle with fresh rosemary and flaky sea salt.
- Bake: Bake for 20-25 minutes until the top is deep golden brown and crispy. If the top browns too quickly, cover loosely with foil for the last 5 minutes.
- Cool: Let the focaccia cool in the pan on a wire rack for at least 10 minutes before slicing to allow the structure to set.
Nutrition
Notes
The secret isn’t fancy flour; it’s letting the dough rest overnight in the fridge. This long cold ferment develops a complex flavor and makes the texture impossibly airy. Just remember to let the chilled dough warm up on the counter for an hour before stretching, or you’ll fight against gluten that wants to snap back.
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