This focaccia smells fantastic baking, and tastes even better on the table alongside a tomato salad and cheeses for a simple, satisfying lunch or addition to antipasto.
Makes 1 large loaf.
Prep time 25 minutes.
Rising time 1 hour, baking time 20 mins.
- 1/2 cup (118 ml) olive oil
- 2 garlic cloves, minced
- 2 teaspoons Kapow Tea
- 1/4 teaspoon black pepper
- 1 cup (237 ml) warm water
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 1/4 teaspoon honey
- 2 1/2 (350 grams) cups all-purpose flour
- 1 teaspoon salt
- In a cold, medium sized saucepan combine olive oil, garlic, Kapow tea and black pepper. Place pan over low heat then warm, stirring occasionally for 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast and honey. Stir a few times then let sit for 5 minutes. Now, add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let the mix sit for another 5 minutes.
- Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (best to let the dough rise in a warmer area of the kitchen).
- After 1 hour, heat oven to 230 degrees. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking dish.
- Transfer dough to the baking dish then press it down into the pan. Use your fingers to dimple the dough, then drizzle with the remaining 2 tablespoons of the garlic-olive oil mixture.
Let the dough rise for 20 minutes until it puffs slightly.
Bake 15 to 20 minutes or until golden brown. Transfer focaccia bread to a cooling rack and cool.
Recipe created Lyn Wales, inspiration and Libertine Blends supporter since day one.