Garlic and Rosemary Focaccia

 

I was invited to a watch party at a close friend’s house. We were eager to get together and enjoy a series that was starting back up. As repayment to my hosts, I offered to bake whatever they requested. I am amazed that I even offered this looking back on the moment.

I would have found such an idea daunting not that long ago. I can tell I am getting more comfortable baking new things. It feels like a milestone of sorts. After my Birthday Cake mini-fiasco, I think I can handle most bakes. Or at least bumble my way across the finish line with something presentable.

My hosts made it easy on me though. They asked me to bake my signature bread. The bread that has been most successful or of the highest quality. “That Jordan G special,” is the exact phrasing my host used. I instantly knew which bread I was going to bake: the rosemary focaccia from Rose’s The Baking Bible.

I’ve made this recipe 4 or 5 times before, and it is so consistent and delicious. Plus, it’s one of the fastest bread recipes I’ve ever seen from Rose! It clocks in at around 7 hours from start to finish. Finish being when you finally get to mash the bread in olive oil and balsamic and devour it.  

But we’re going to up the ante slightly on this rosemary focaccia. Rose loves to suggest alterations to her recipes, and this recipe has an alternate version that poaches garlic in olive oil, and then uses the garlic in the dough. The signature dimples of this focaccia will each be filled with a chunk of poached garlic.

New skills

Poaching Garlic

Poaching garlic in olive oil is a new one for me. I’ll be using the garlic-infused olive oil left over from the poaching on the bread and in the dough. If you can’t already tell, this bread uses a lot of olive oil. You add it to the dough, it coats the pan, and then you drizzle it on the dough multiple times throughout the rising and baking. Truly an amazing bread.

What did I learn?

Focaccia is my signature

This is my fourth or fifth time baking focaccia with this recipe. Each time it has come out absolutely delicious, and is one of the fastest breads in The Bread Bible at 6-7 hours. The success of the garlic variation makes me wonder what other deviations from the recipe could be delicious...

How’d it eat?

The pockets of garlic are just ridiculous. You get an explosion of garlic on nearly every bite. As always with this recipe, the bread is soft with massive holes throughout. Perfect for dipping in olive oil and balsamic.

Almost all of the bread was eaten at the watch party. I did keep a quarter of a sheet for myself, and used it to create some amazing steak and egg sandwiches.

IMG_20190414_120653 TWENTYFOURTH fuxdwit2.png
 
JORDAN GOODELLComment