As a casual home baker who regularly prepares simple white loaves, I decided to tackle focaccia for the first time. Lacking expert skills, I approached it with caution, but this easy recipe delivered a gourmet outcome that exceeded expectations. The addition of confit garlic and tomatoes transforms the bread into a luxurious treat, boasting a fluffy texture, salty bite, and savory depth—all with minimal effort.

Ideal for entertaining, this focaccia allows preparation the day before. Guests arrive to the enticing aroma as it bakes fresh, creating an impressive, five-star centerpiece.

Ingredients

For the Confit Garlic and Tomatoes

• 3 heads of garlic, peeled and separated into cloves
• 250g cherry tomatoes
• 3 cups olive oil
• 3 sprigs fresh rosemary

For the Dough and Toppings

• 7g dry yeast
• 2.5 cups lukewarm water
• 2 tablespoons honey or maple syrup
• 5 cups all-purpose white flour
• 2.5 teaspoons flaky sea salt
• 10 confit tomatoes
• 10 confit garlic cloves
• 125g mozzarella
• 8 tablespoons confit oil

Step-by-Step Instructions

Prepare the Confit

Preheat the oven to 120°C. Peel the garlic by breaking heads into cloves, placing them in boiling water for 5 minutes, then draining—the skins slip off easily. Combine garlic cloves, cherry tomatoes, rosemary sprigs, and olive oil in a small roasting tin. Ensure all ingredients submerge fully to prevent burning. Bake for 2 hours until garlic turns golden brown. Cool and store in an airtight jar in the fridge; it lasts several weeks.

Mix the Dough

Combine yeast, lukewarm water, and honey or maple syrup in a small bowl. Stir with a fork and let sit for 5 minutes until foamy, indicating active yeast. In a large bowl, mix flour and flaky sea salt. Add the yeast mixture and stir or knead into a shaggy dough—that’s normal.

Coat a large bowl with 4 tablespoons confit oil. Place dough inside, turning to coat evenly. Cover with plastic wrap and refrigerate overnight or at least 8 hours until it doubles in size.

Shape and Proof

The next day, fold dough over itself in quarters within the bowl until it forms a smooth ball. Generously coat a non-stick rectangular baking dish with 5 tablespoons confit oil. Transfer dough and gently stretch into a rough rectangle, leaving space from edges for rising.

Cover with a tea towel and let rise in a warm spot for 3-4 hours.

Bake the Focaccia

Preheat oven to 200°C. Dimple the dough surface with fingertips. Drizzle with additional confit oil, then scatter confit garlic cloves, tomatoes, torn mozzarella, and fresh rosemary. Sprinkle flaky sea salt on top.

Bake 20-30 minutes until a golden crust develops. Cool slightly on a wire rack before serving. This focaccia delivers indulgent flavor effortlessly.