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Rosemary focaccia with confit garlic oil


Serves: 6
timePrep time: 15 mins
timeTotal time:
Rosemary focaccia with confit garlic oil
Recipe photograph by Maja Smend

Rosemary focaccia with confit garlic oil

Perfect for picnics, this rosemary focaccia comes from the team at London's Native restaurant. It pairs wonderfully with the confit garlic oil, which takes little effort to make at home

Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
483Kcal
Fat
19gr
Saturates
1gr
Carbs
65gr
Sugars
1gr
Fibre
4gr
Protein
12gr
Salt
1.6gr

Native restaurant

Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.
See more of Native restaurant’s recipes

Native restaurant

Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.
See more of Native restaurant’s recipes

Ingredients

  • 500g strong white bread flour, plus extra to knead
  • 5g fast-action dried yeast
  • 10g fine sea salt
  • 1 tbsp rapeseed oil, plus extra to grease and drizzle
  • flaky sea salt
  • a few rosemary sprigs, leaves finely chopped
For the confit garlic oil (makes 1 litre)
  • 1 litre cold-pressed rapeseed oil
  • 4 whole garlic bulbs

Step by step

Get ahead
The confit garlic oil can be stored in sterilised bottles for up to 6 months, in a cool dark place.

The confit garlic paste will keep for up to 2 weeks in an airtight container in the fridge.

The bread is best on the day of baking, but can be reheated next day.
  1. Start with the confit garlic oil, if making: preheat the oven to 140°C, fan 120°C, gas 1. Put the bulbs of garlic in a small baking dish, cover with the rapeseed oil and bake for 2 hours. Remove the garlic and allow to cool, then using your hands, squeeze the soft garlic flesh from their skins and reserve for later use (it is delicious on bruschetta or toast, or stirred through hot pasta or potatoes). Cool the oil completely.
  2. For the focaccia, combine the flour, yeast, salt, 1 tablespoon of rapeseed oil (or confit garlic oil, if this has been made ahead) and 325ml lukewarm water in a large mixing bowl. Knead for 5 minutes on a slow speed if using a stand mixer, until smooth. If kneading by hand, add the ingredients into a bowl and mix to form the sticky dough before kneading on a clean surface to ensure it is smooth and silky.
  3. Shape the dough into a ball. Place in a clean bowl, cover and leave to rise in a warm place until the dough has doubled in size (about 1 hour).
  4. When the dough has proved, tip it out onto a surface and press into a rough rectangle. Place in a lightly oiled shallow baking tray, about 20cm x 30cm. Leave to rise, covered, for 30-45 minutes until the bread looks light and puffy with bubbles on the surface. Heat the oven to 240°C, fan 220°C, gas 9.
  5. Use your fingers to poke holes across the whole surface of the bread. Drizzle the top with rapeseed or confit garlic oil; scatter with salt and rosemary.
  6. Bake for 10 minutes initially, then turn the oven down to 200°C, fan 180°C, gas 6 and bake for a further 10 minutes or until cooked through and slightly crisp. Carefully remove from the tin and cool on a wire rack.
  7. Serve slightly warm if possible, cut or torn into rough chunks, with the confit garlic oil for dipping.

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