There’s nothing like the smell of freshly baked bread. My garlicky herb and tomato focaccia bread is made in a traditional style but with a twist. I used black garlic to pair with the acidity of tomatoes; the fragrant bite of rosemary is an absolute treat!
Black Garlic: Black garlic is made from fresh garlic, it’s essentially garlic that has been very slow-cooked at a controlled temperature, the unique flavour is distinct. The black colour actually naturally comes from the Maillard reaction, a non-enzymatic process that happens over the duration of several weeks, but a lot of people confuse it to be fermented garlic.
It tastes like a less sharp and caramelised version of garlic, unlike any typical garlic that you normally roast. I like to call it the ‘balsamic vinegar’ of garlic because of the ageing sweetness that happens to change its flavour. Balsamic vinegar, especially when aged, can obtain a beautiful sweetness that is so different from its original form.
Black garlic has a sweeter taste that marries the savoury flavour of rosemary, and the salt and acid of the garnishes in this bread. This classic Italian bread is crispy, chewy, and unctuously delightful. I hope you enjoy this bread. Make it when you have time and want to treat yourself to a bit of carb indulgence.
Eat and Serve: I made a thick and fluffier version here than I typically do because I used a deeper glass dish (this bread works well to cut in smaller slices as a side or larger slices to use for a meal) — the thicker sliced focaccia pieces are excellent with salad, with your favourite style of pepperoni on top, anchovies, or just eat it alone. Either way, it’s delicious.
Ingredients:
600g (about 5 cups) plain flour, plus extra for dusting surface
7g (2 ¼ teaspoons) dried active yeast (1 sachet)
1 ½ teaspoon organic honey
415 ml (1 ¾ cups) tepid water
2 ¼ teaspoons kosher salt
¼ teaspoon rosemary, dried
2 ¼ tablespoons extra virgin olive oil
6 to 8 whole garlic cloves, halved
8 to 10 cherry tomatoes
60 ml (¼ cup) extra virgin olive oil, plus extra for topping
2 to 3 rosemary sprigs, for garnish
large black garlic clove, sliced (about 6 or 7 slices)
coarse salt or flaked salt, for garnish
Bake: 220 C, 425 F/200 C Fan
Yield: 10 to 12 servings, Serves 6 to 8 persons
Method:
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1. In a small pinch bowl, add in the yeast, half of the water, and honey. Set it aside and let it sit for 8 to 12 minutes or until it is frothy or foamy (this means that the yeast is good, active and working).
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2. In a mixing bowl of a standing mixer with a dough hook attachment, tip in the flour, salt, yeast mixture, and ¼ teaspoon of dried rosemary, and 2 ¼ tablespoons of olive oil. Mix on low speed, slowly adding in the other half of water until everything is incorporated. Knead the dough for about 5 minutes on medium speed.
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3. Check the dough. (If the dough is too wet or sticky, then add a tablespoon of flour at a time, or if it is too dry, add a bit of water, 1 teaspoon at a time.) The dough should have a somewhat soft and smooth consistency.
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4. Remove the dough, and on a lightly flour-dusted surface use your hands to knead the dough for a further 2 to 3 minutes. Roll in a large ball. Use some olive oil to coat the inside of the mixing bowl, place the ball of dough back in the mixing bowl, then cover cling film and a kitchen towel. Store the bowl of dough in a warm place let it prove (rise) for a minimum of 1 hour or until the dough has doubled in size.
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5. With 60g (¼ cup) of olive oil, coat a rimmed baking tray/sheet pan by pouring in the oil. (Use a standard-size baking tray or a deep glass baking dish. *See notes.) Remove the dough from the mixing bowl, and place it in the baking tray. Use your hands to spread and press the dough in the baking tray, fitting it to the size of your baking tray. Place cling film or a kitchen towel over it loosely, and let the dough sit for 1 hour more. The dough should almost double in size. Set your timer. 10 minutes before the 1 hour is up, pre-heat the oven to 220 C/425 F.
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6. Use your thumb or fingertips to make about 15 to 20 impressions in the dough (these indentions will be where we place the garnishes. Generously drizzle the top of the dough with olive oil. Add the cloves of garlic in some of the indented areas of the dough, then add the cherry tomatoes to the other areas, dispersing them on top of the dough. Sprinkle pieces of fresh rosemary sprigs on top, then sprinkle a large pinch of coarse salt on top.
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7. Place the baking tray on the middle rack in the oven. Bake for 17 to 22 minutes or until the edges and top of the bread is golden brown. Remove from the oven, then immediately add the black garlic slices on top of the bread, pressing each slice into the top of the dough. Let it sit for a few minutes to slightly cool. Cut into squares and serve warm.
*Notes: For rimmed baking tray/sheet pans, use a standard size rimmed pan 1 cm H /1” H, or large baking tray (about 9 in. x 13 in., or even a 12 in. x 9 in./ 36.5cm x 26 cm x 4cm H, will work), or you can use a deep glass baking dish, such as a large lasagne pan or casserole dish will work too!
This is an original recipe by Madison of FASHION TALES blog, and part of a culinary book series. View more food inspiration here.
