Garlic and Sun-Dried Tomato Focaccia
By Well Seasoned Studio
For the roasted garlic:
1 cup extra virgin olive oil
2 heads garlic
For the focaccia:
1 ¾ cups warm water
1 package active dry yeast
1 Tbsp granulated sugar
4 ½ cups bread flour
1 Tbsp kosher salt
1 tsp sea salt
2–3 Tbsp sun-dried tomatoes in oil, chopped.
To make roasted garlic:
Preheat oven to 400 F. Cut heads of garlic in half, then place in a baking pan with olive oil. Cover with aluminum foil then roast for 45 minutes, until garlic is very soft. Let cool. Gently squeeze the heads of garlic to push out individual garlic cloves (it’s fine if they are mushy and lose their shape). Place in a small bowl. Reserve garlic olive oil.
To make the focaccia:
In the bowl of a stand mixer fitted with dough hook, combine water, yeast, and sugar. Let sit for 10 minutes to activate yeast. Add bread flour, kosher salt, and ½ of reserved garlic olive oil, then mix on low speed until dough comes together. Increase speed to medium and mix for 6-8 minutes, or until dough goes from sticky to elastic, but smooth.
Pour a few tablespoons of reserved garlic oil in a large mixing bowl, then place dough inside. Turn dough over, coating it on all sides with the oil. Cover loosely with a kitchen towel, then place in a warm spot for at least 1 hour or up to 2 hours, until dough has doubled in size.
Pour ¼ cup of remaining garlic oil in a 13”x18” rimmed baking sheet. Place dough on baking sheet, then carefully stretch and fold the right side of the dough up and over towards the center. Repeat with remaining 3 sides of dough (top to bottom, left to right, then bottom to top). Turn dough over so it is seam side down, then let rest for 10-15 minutes.
Carefully press the dough with your finger tips – creating a deep dimples in the dough – to stretch and shape it to fit the pan. If the dough resists and bounces back, let it sit for another 10 minutes. When dough is fully formed to the pan, cover with oiled plastic wrap. Then place in a refrigerator to cool at least 8 hours or overnight.
Carefully press the dough with your finger tips – creating a deep dimples in the dough – to stretch and shape it to fit the pan. If the dough resists and bounces back, let it sit for another 10 minutes. When dough is fully formed to the pan, cover with oiled plastic wrap. Then place in a refrigerator to cool at least 8 hours or overnight.