Garlic Confit & Rosemary Focaccia | Recipes | Roland Foods

Ingredients

• 3 cups all purpose flour
• 1 1/4 cups warm water
• 1 packet active dry yeast (2 1/4 teaspoons)
• 2 teaspoons kosher salt
• 2 tablespoons Roland® Garlic Confit oil, from the jar
• 2 tablespoons Roland® Extra Virgin Olive Oil, plus more for the pan
• 10-12 whole Roland® Garlic Confit Cloves
• 2 tablespoons fresh rosemary leaves, lightly chopped
• Roland® Coarse Crystal Sea Salt or flakey salt, to finish
• In a large mixing bowl, stir yeast into warm water. Let sit for 5 minutes until foamy
• Add flour, salt, garlic confit oil, extra virgin olive oil and mix until a shaggy dough forms
• Knead on a floured surface for 5-8 minutes until smooth and elastic
• Place in a lightly oiled bowl (plus more extra virgin olive oil), cover, and proof for 1 hour or until doubled in size
• Lightly oil a quarter-sheet pan, pressing the dough into the pan spreading gently to the edges
• Cover and proof again for 30 minutes, until slightly puffed
• Preheat the oven to 425 degrees F
• Dimple the dough with your fingertips. Stud evenly with garlic confit cloves and sprinkle with chopped rosemary
• Drizzle generously with additional garlic confit oil and a touch of extra virgin olive oil
• Sprinkle with sea salt and bake for 20-25 minutes until golden brown and aromatic
• Let cool slightly before serving