Ingredients:

  • 4 whole garlic bulbs (approx. 40-50 cloves), peeled
  • 2 cups Extra Virgin Olive Oil
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaf
  • 1/2 tsp Kosher Salt
  • 1 3/4 cups Warm Water (105°F/40°C)
  • 2 1/4 tsp Active Dry Yeast
  • 1 tsp Granulated Sugar
  • 4 cups Strong Bread Flour
  • 2 tsp Fine Sea Salt
  • 1/4 cup Confit Garlic Oil (reserved)
  • Reserved Confit Garlic Cloves
  • 1 Tbsp Freshly chopped Rosemary Needles
  • 1 Tbsp Flaky Sea Salt (Maldon style)
  • 2 Tbsp Extra Confit Oil (for drizzling)

Instructions:

  1. Place the peeled garlic cloves, olive oil, thyme, bay leaves, and salt into a small heavy-bottomed saucepan. Ensure the cloves are fully submerged.
  2. Place the pan over the lowest possible heat setting. The ideal temperature range for confit is 180°F to 200°F (82°C to 93°C). Monitor this closely with a thermometer; do not let it bubble or fry.
  3. Cook gently for 45 to 60 minutes, or until the cloves are soft enough to crush with a fork and have turned a pale, golden straw colour.
  4. Remove from heat. Let the oil and garlic cool completely. Strain the oil, reserving 1/4 cup for the dough and the remaining oil and softened garlic cloves for the topping. Discard the herbs.
  5. In the warm water, dissolve the sugar, then sprinkle the yeast over the top. Let stand for 5–10 minutes until frothy.
  6. In a large bowl (or stand mixer), combine the flour and fine sea salt. Add the yeast mixture and the 1/4 cup of reserved confit garlic oil. Mix on low speed for 5 minutes, or mix aggressively by hand until a sticky, shaggy dough forms.
  7. Cover the bowl tightly and let the dough rise at room temperature for 1 hour, or until roughly doubled in size.
  8. Gently punch down the dough. Perform three sets of 'stretch and folds' every 30 minutes. Wet your hands, grab one side of the dough, stretch it up, and fold it over the center to build structure.
  9. Generously oil the 9x13 inch pan with 2 tablespoons of the confit oil. Transfer the dough to the pan, turning it once to coat both sides.
  10. Cover the pan loosely and refrigerate for at least 2 hours, or up to 24 hours, for superior flavour development.
  11. Remove the dough from the fridge one hour before baking and let it come to room temperature. Preheat the oven to 425°F (220°C).
  12. Using oiled fingers, gently press straight down into the dough, creating deep indentations. Leave the edges untouched. You must hit the bottom of the pan to create the signature valleys.
  13. Nestle the reserved, golden confit garlic cloves (the 'jewels') into the dimples across the surface. Sprinkle with rosemary and drizzle with the remaining 2 tablespoons of confit oil.
  14. Sprinkle generously and evenly with the flaky sea salt. Don’t be shy; this forms the signature crust.
  15. Bake for 20 to 25 minutes, rotating the pan halfway, until the focaccia is deep golden brown and the surface crackles slightly.
  16. Transfer the bread to a cooling rack immediately (to prevent a soggy bottom). Let cool for 15 minutes before cutting and serving.