Garlic Confit Butter Focaccia

• porsjoner: 12 slices
• aktiv tid: 20 mins
• total tid: 17 hrs

Ingredienser

For the garlic confit:

3 heads garlic, cloves peeled

1 1/2 cups extra virgin olive oil (360 ml)

For the garlic butter:

100g salted butter, room temperature

20 garlic confit cloves

1 tbsp fresh parsley, chopped

1/2 tsp flaky sea salt

For the focaccia:

2 1/2 cups lukewarm water (600ml)

1 sachet dry yeast

2 tsp honey or maple syrup

5 cups all-purpose flour

2 1/2 tsp flaky sea salt

6 tbsp olive oil, plus garlic confit oil for brushing

10 garlic confit cloves

100g garlic butter

30g Parmesan cheese, grated

Fremgangsmåte

1. Submerge peeled garlic cloves in olive oil in an oven-safe dish. Bake at 120°C for 2 hours until soft and golden. Store in oil.

2. Blend butter, garlic confit cloves, parsley, and sea salt until smooth

3. Mix lukewarm water, yeast, and honey. Let sit 5 minutes. Add flour and salt, stir into a sticky dough. Coat in olive oil and refrigerate 6-24 hours.

4. Shape dough into a ball, place in a greased baking dish, cover, and rise 3-4 hours until puffy.

5. Preheat oven to 180°C

6. Dimple dough with your fingers. Spread garlic butter over top, press garlic confit cloves into dimples, sprinkle Parmesan, and drizzle with garlic oil. Bake 25-30 minutes until golden

7. Cool slightly on a rack, then slice.