Rosemary & Garlic Focaccia

Method

Place garlic and oil in a small saucepan over low heat, making sure garlic is completely covered by oil. Bring to a gentle simmer; cook for 20 minutes or until soft (but not mushy). Using a slotted spoon, remove garlic from oil; cut any large cloves in half. Reserve oil; cool.
Place flour, 1 teaspoon crumbled sea salt flakes, the sugar and yeast in a large bowl of an electric mixer fitted with a dough hook. Mix on medium speed until just combined. Add the water and 2 tablespoons of the reserved oil; mix until well combined. Mix on medium speed for 15 minutes.
Transfer dough to an oiled large bowl; lightly oil the top of the dough. Cover bowl with plastic wrap. Stand at room temperature for 3 hours or until dough has doubled in size.
Line a 30cm x 40cm (12in x 16in) oven tray with baking paper; brush paper with 1 tablespoon of the reserved oil. Using oiled hands, press and spread dough on tray; don’t stretch the dough too much. Rest dough for 10 minutes. Repeat stretching the dough with your fingertips to fit the tray. Stand in a warm place for 1 hour. Poke dimples into the dough with your fingertips; press poached garlic into dimples, sprinkle with rosemary.
Meanwhile, preheat oven to 200°C/400°F.
Drizzle dough with 2 tablespoons of the reserved oil; sprinkle with remaining salt flakes. Bake focaccia for 25 minutes or until golden and it sounds hollow when tapped on the base. Serve warm.

Ingredients