Roasted Garlic, Rosemary and Mozzarella Focaccia
Prep time 30 minutes
Cook time 1.5 hour
550g Strong Bread Flour
360ml Warm Water
7g Fast Action Dried Yeast
1 tsp Golden Caster Sugar
6 tbsp Extra Virgin Olive Oil
1 Large Garlic Bulb
1 tbsp Sea Salt
20g Rosemary sprigs
In a large bowl or bowl of a mixer, combine the flour and salt. Combine the yeast, sugar and water and gradually pour into the flour while mixing with 2 tbsp olive oil and mix until you have a soft but tacky dough.
If working by hand, turn the dough out onto a lightly oiled surface and knead for 15 minutes or 10 minutes in a machine, the dough should be quite tacky but keep kneading and it will come together. When the dough is smooth and elastic, place into a large lightly oiled bowl and cover with cling film. Leave in a warm place and allow to rise for 1 hour or until doubled in size. Meanwhile, heat the oven to 200c/180fan, wrap the garlic bulb tightly in foil and place in the oven, roast for 1 hour or until caramelised and golden. Remove from the oven and allow to cool completely.
Once the dough has risen, push the air out and knead again for a minute. Now grease a 25×35 tin with a little oil and push the dough into the tin so it is evenly distributed. Cover with cling film and allow to rise again for 45 minutes.
Turn the the oven up to 220c/200fan. Once the dough has risen, poke in holes all over the surface to create a dimpled effect and add in the individual peeled roasted garlic cloves. Drizzle the dough with 2 tbsp olive oil and sprinkle over the sea salt. Bake in the oven for 20 minutes minutes, remove from the oven and place the rosemary sprigs in the dimpled holes and scatter torn pieces of mozzarella on the top. Return to the oven for 5-10 more minutes. When it comes out of the oven, immediately brush with the remaining 2 tbsp olive oil. Serve warm or at room temperature with oil and balsamic vinegar to dip.