- 300g lukewarm water
- ½t active dry yeast
- 2t honey
- 400g all purpose flour
- 1T salt
- 25g + 4T extra virgin olive oil
- 1 head of garlic
- 2 sprigs of rosemary, leaves pulled off the stem and coarsely chopped
For the brine:
- 40g water
- ¾t salt
- Stir water, yeast, and honey in a medium bowl to dissolve the yeast and honey.
- In a large bowl, combine the flour and salt.
- Add the yeast mixture and 25g of olive oil to your flour, and stir with a spatula, scraping down the sides. Cover with plastic wrap and let sit at room temperature for 12-14 hours. I make this mixture the night before (around 8 pm, so that it’s proofed by the morning.)
- Preheat your oven to 400 degrees. Cut the top off the head of garlic, exposing cloves. Place your garlic on a piece of aluminum foil and drizzle with olive oil and sprinkle with salt and pepper. Seal up your aluminum foil and toss your garlic in the oven for about 40 minutes. Set the garlic aside to cool. Once you’re able to handle it safely, pop out the cloves.
- When your dough has proofed, spread 2T of olive oil evenly over a rimmed baking sheet. Use your hands to release the dough from the bowl, fold it over itself, and gently plop it onto the sheet.
- Pour 1T of olive oil over the dough and begin gently stretching it until it reaches about 1/2 inch in height. If the dough starts to shrink, let it rest for about 10 minutes, then get back at it.
- Make the brine by dissolving your 3/4t salt in 40g water.
- Make the focaccia’s signature dimples by pressing your fingers into the dough at an angle. Pour the brine over the dough and let it proof under a dish towel or plastic wrap for 45 minutes.
- At 30 minutes into the proof, preheat your oven to 450 degrees. Adjust the rack to the center. If you have a baking stone, pop it in there. If not, you can flip over a second baking sheet.
- Sprinkle rosemary over the dough, chop up the roasted garlic, and push the pieces into the dimples. Use as many roasted garlic cloves as you see fit. (Personally, I use about 3/4 of the head and save the rest for mixing in butter for compound butter later.)
- Bake for 25-30 minutes.
- Pull out the focaccia and if you’re into this sort of thing, sprinkle a little more olive oil and salt over the top.