It’s definitely turned a little colder over the course of this week, so we thought we’d share a wonderfully warming bake from Jenny Linford’s new book, Garlic. This delicious bread would be ideal on the Sunday lunch table or dipped in some warming soup, and really, nothing beats that freshly-baked smell, does it?
Roast Garlic Rosemary Focaccia
Freshly made focaccia is always a treat, with roast garlic adding a wonderful savouriness and rosemary an appealing aromatic note. Serve on its own or with Italian charcuterie, such as parma ham or mortadella, for a light meal.
500 g/3½ cups strong white bread flour, plus extra for dusting
1 teaspoon fast-action dried yeast
1 teaspoon salt
1 teaspoon sugar
300 ml/1¼ cups hand-hot water
5 tablespoons extra virgin olive oil
6 roast garlic cloves, peeled and chopped
3 tablespoons rosemary leaves, finely chopped
a pinch of sea salt flakes
a large mixing bowl, oiled
a baking sheet, greased
Makes 1 loaf; serves 6
Mix together the flour, yeast, salt and sugar. Gradually add in the water and 2 tablespoons of the oil, bringing the mixture together to form a sticky dough. Turn out onto a lightly floured surface and knead until smooth and elastic. Then work in the roast garlic and 2 tablespoons of the rosemary. Transfer to the prepared mixing bowl, cover with a clean damp kitchen cloth and set aside in a warm place to rise for 1 hour.
Break down the risen dough and shape into a large oval on the prepared baking sheet.
Using your fingertips, press into the dough to make numerous small indentations. Spoon over 2 tablespoons of the oil, so that it fills the indents, and sprinkle over the remaining rosemary. Set aside to rest for 30 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Bake the focaccia in the preheated oven until golden brown. Spoon over the remaining oil and sprinkle with the sea salt flakes.
Serve warm from the oven or at room temperature.
Garlic by Jenny Linford is available here.