Golden, airy and beautifully soft, this rosemary focaccia is infused with the rich, savoury flavour of Aged Black Garlic Extra Virgin Olive Oil and finished with a delicious balsamic dipping oil.
OLIVE OIL FOCCACIA
Rated 5.0 stars by 1 users
Servings
30cm x 36cm x 5cm slab.
Prep Time
20 minutes
Cook Time
20 minutes
This beautifully golden focaccia has a light, airy crumb and a wonderfully crisp, olive-oil-rich crust, with fragrant rosemary and flaky sea salt adding the perfect savoury finish. The Aged Black Garlic Extra Virgin Olive Oil brings subtle depth and richness throughout, while the sweet, tangy notes of Aged Black Garlic & Jarrah Honey Balsamic Vinegar make the accompanying dipping oil an irresistible match. Perfect served warm or at room temperature as an impressive sharing bread, appetiser or accompaniment to a meal.
Black Garlic & Co.
Ingredients
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Seven grams instant yeast sachet
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420ml lukewarm water (around 36°C)
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500g Lighthouse Bread & Pizza High Protein Plain Flour
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Two flat tsp fine sea salt
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60ml Black Garlic & Co Aged Black Garlic Extra Virgin Olive Oil
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Four sprigs fresh rosemary leaves
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One tsp flaky sea salt
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Two tbsp Black Garlic & Co Aged Black Garlic & Jarrah Honey Balsamic Vinegar
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45ml Black Garlic & Co Aged Black Garlic Extra Virgin Olive Oil
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One pinch flaky sea salt and cracked pepper
Ingredients for Dipping Oil
Directions
Mix yeast and lukewarm water in a jug then leave aside for 10 minutes to activate.
Pour flour and fine sea salt into a large bowl and stir together.
Tip 30ml of olive oil and the jug of activated liquid into the bowl of flour and stir using a silicone spatula to gently combine. Do not overwork dough. Use the spatula to push down the dough on the side of the bowl to combine the dough into one damp, sticky and shaggy ball. As the dough develops it will become smooth and not shaggy.
Place cling film over the bowl and rest it on the bench for half an hour.
Wet hands. Keeping the dough partly in the bowl, gently pull the end of the dough that is furthest away from you until it is stretched out as much as it will naturally pull. Then fold it on to itself. Turn the bowl a quarter of the way around in one direction and do this stretch and fold sequence again 3 more times, turning the bowl each time. Cover the bowl with cling film for 30 minutes.
Repeat this process of stretching and folding the dough every half an hour for 4 times in total over 2 hrs. Make sure you wet your hands first and rotate the bowl the same way each time. Cover it every time it is resting.
Place baking paper in a 30cm x 36cm baking tray and grease one full side with 15ml of olive oil. Gently put the dough in the tray by tilting the bowl over the tray until the dough slowly stretches out. Use the spatula to ease it out if necessary. Gently stretch the ends of the dough towards the edges of the tray, only as far as it will naturally pull. It may not reach the edges at this stage. Cover tray with a dry tea towel for 30 minutes.
Drizzle the dough with 15ml of olive oil and gently smear the oil over the top and sides of the dough. Push all your fingertips slowly and gently downwards into the dough to create around 50 dimples evenly all over the dough, only pushing fingers in half way. Cover tray with the tea towel for the last 30 minutes. Preheat the oven to 220°C.
Scatter rosemary leaves and flaked sea salt all over the top of the dough and place it in the oven on the middle shelf for 20 minutes until it is cooked through inside and golden brown on the outside, use the skewer test method to test it is ready.
Transfer focaccia to a cooling rack, discarding the baking paper. Slice focaccia once cooled.
Mix ingredients for the dipping oil together and serve with sliced focaccia.
