Description
This Spicy Garlic Confit Butter Focaccia is a deliciously indulgent twist on classic garlic bread, infused with chili olive oil, garlic confit, and spicy garlic butter. The warm, soft focaccia is topped with a golden crispy crust, making it perfect for a side dish or an appetizer.
Ingredients
Scale
- 3 cups Rich Glen Fiery Chili Olive Oil
- 6 heads garlic
- 3 birds eye chillies, halved
- 100 g salted butter, at room temperature
- 20 garlic confit cloves
- 2 bird eye chillies, optional
- 1 handful parsley
- ½ teaspoon flakey sea salt
- 2.5 cups lukewarm water (2 cups cold water and ½ cup boiling hot water)
- 1 sachet dry yeast, 7g
- 2 teaspoons honey or maple syrup
- 5 cups white all-purpose flour
- 2.5 teaspoons flakey sea salt (+ extra for sprinkling)
- 6 tablespoons Rich Glen Extra Virgin Olive Oil (+ 2 tablespoons garlic confit oil)
- 10–12 spicy garlic confit cloves
- 100 g spicy garlic confit butter
- 1 teaspoon chili flakes
- 30 g parmesan cheese, grated
Instructions
- Preheat the oven to 120°C (250°F).
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge them in boiling water for 5 minutes, drain, and peel the skin away.
- Place the garlic cloves and chillies in an ovenproof dish and fully submerge them in olive oil. Bake for 2 hours or until the garlic is slightly browned. Allow to cool and store in an airtight container or jar for up to several weeks.
- For the Spicy Garlic Confit Butter, place all ingredients into a food processor and blend until smooth and well-combined.
- In a medium bowl, mix lukewarm water, yeast, and honey, whisking and letting it sit for 5 minutes until the yeast foams.
- In a large bowl, whisk together the flour and salt. Add the yeast mixture, bringing the dough together until it’s shaggy and sticky.
- Coat a large mixing bowl with 4 tablespoons of garlic confit olive oil, transfer the dough to the bowl, coat it in the oil, and cover with plastic wrap. Place the dough in the fridge for 6 hours or up to 24 hours for best results.
- Once the dough has risen, fold it over itself in quarters and shape it into a ball.
- Coat a deep rectangular baking dish (about 34 cm x 23 cm x 5 cm) with 2 tablespoons garlic confit olive oil and transfer the dough ball to the pan. Stretch it into a rough rectangular shape. Cover with a tea towel and leave the dough to rise in a warm area for 3-4 hours.
- Preheat the oven to 180°C (350°F). Once the dough has risen, drizzle 1 tablespoon of garlic confit olive oil over the top. Use your fingers to indent the dough and scatter the spicy garlic confit butter over it. Add garlic confit cloves into the dimples, sprinkle chili flakes, salt, and parmesan cheese over the dough.
- Drizzle with 1 tablespoon of garlic confit olive oil and bake for 20-30 minutes, or until the crust is golden and crispy.
- Let the bread cool slightly before removing it from the baking tray. Place it on a wire rack to cool completely.
Notes
- The garlic confit can be made ahead of time and stored in an airtight container for up to several weeks.
- For a milder version, omit the bird eye chillies from the butter or reduce the amount used.
- Ensure to let the dough rise for the specified time for the best texture and flavor.
- Feel free to add more herbs, such as rosemary or thyme, to the focaccia dough for extra flavor.
Nutrition
- Serving Size: 1 slice (1/8 of the recipe)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg