For the Garlic Confit:

• 5 heads garlic: Choose fresh, firm heads. Peeling might take a few minutes, but it’s worth the effort for the sweet results.
• 3 cups Olive Oil: Use a good quality extra virgin olive oil. It’s crucial for covering the garlic completely and will be infused with wonderful flavor.
• 5 sprigs thyme: Fresh thyme adds an earthy, herbaceous note to the confit.
• 2 sprigs rosemary: Fresh rosemary provides a slightly piney, fragrant aroma that complements garlic beautifully.

For the Focaccia:

• 510 g plain flour: All-purpose flour works perfectly for this recipe, providing a tender crumb.
• 10 g table salt: Essential for flavor balance and controlling yeast activity.
• 8 g instant yeast: Instant yeast is convenient as it doesn’t require proofing beforehand. Ensure it’s fresh for optimal rise.
• 450 g lukewarm water: The right temperature (around 100-110°F or 38-43°C) is vital for activating the yeast.
• Flaky sea salt: Such as Maldon, for that signature crunchy texture and burst of salinity on top of the focaccia.
• 10 – 12 confit garlic cloves: These sweet, mellow cloves will be pressed into the focaccia.
• 1 sprig rosemary leaves: Fresh rosemary, picked from the stem, adds an aromatic garnish and flavor.
• 8 tbsp garlic confit olive oil: The same fragrant oil in which your garlic was cooked. This is key for adding deep flavor to the dough and drizzling before baking.

Crafting Your Garlic Confit:

1. Prepare the Oven: Preheat your oven to a low 120°C (250°F). This low temperature is crucial for the slow, gentle cooking process of confit.
2. Combine Ingredients: Peel all the garlic cloves from the five heads. Place the peeled garlic cloves, along with the fresh thyme and rosemary sprigs, into a small ovenproof dish. Ensure the dish is deep enough to contain the oil.
3. Cover with Oil: Pour the 3 cups of olive oil over the garlic and herbs, ensuring that the garlic cloves are completely submerged. This is critical to prevent them from burning during the long baking process.
4. Slow Cook: Bake in the preheated oven for approximately 2 hours. The garlic should become tender and slightly golden, but not browned or crispy. It will be soft enough to easily mash with a fork.
5. Cool and Store: Carefully remove the dish from the oven and allow the garlic confit to cool completely to room temperature. Once cool, transfer the garlic cloves and the infused oil into a clean, airtight container. Store this in the fridge for up to 2-3 weeks. The oil will solidify in the fridge but will liquefy at room temperature or with gentle warming.

Mastering the Focaccia Dough:

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, table salt, and instant yeast. Make sure these are well combined to ensure even distribution in the dough.
2. Add Water & Mix: Pour in the lukewarm water. Using a sturdy spatula or your hands, mix until all the flour is incorporated and you have a very sticky, shaggy dough ball. This is a “no-knead” dough, so extensive kneading is not required. The stickiness is normal and desired.
3. First Rise (Cold Fermentation): Lightly rub the surface of the dough with a tablespoon of olive oil to prevent a skin from forming. Cover the bowl tightly with a damp tea towel, a reusable cloth bowl cover, or plastic wrap. Place the bowl in the fridge for at least 12 hours, and ideally up to two days (48 hours). This long, cold fermentation is the secret to a focaccia with incredible depth of flavor and an open, airy crumb structure. It allows the yeast to work slowly, developing complex flavors.
4. Prepare the Pan & Dough: After the cold fermentation, remove the dough from the fridge. Lightly grease a 9×13-inch baking pan with olive oil. Gently deflate the dough by carefully pulling it from the sides of the bowl and folding it towards the center, forming a rough ball shape. This process helps to redistribute the gas bubbles.
5. Second Rise (Room Temperature): Transfer the dough into the prepared pan. Drizzle 2 tablespoons of the garlic confit olive oil over the dough, ensuring it’s well coated. Cover the pan loosely with plastic wrap or a damp cloth and let it rest at room temperature for 3 to 4 hours. During this time, the dough will relax, spread out, and become bubbly, almost doubling in size. This is your crucial second proof.

Assembling & Baking the Focaccia:

1. Preheat Oven & Dimple: About 30 minutes before the end of the second rise, preheat your oven to 220°C (425°F). Once the dough has sufficiently risen, pour another 2 tablespoons of garlic confit olive oil over the dough in the pan. Lightly coat your hands with a bit of oil, then use all your fingers to gently but firmly dimple the entire surface of the dough, creating characteristic indentations.
2. Add Toppings: Scatter the reserved 10-12 confit garlic cloves evenly over the dimpled dough. Next, sprinkle the fresh rosemary leaves over the top. Drizzle the dough with a final 2 tablespoons of the flavorful garlic confit olive oil, allowing it to pool in the dimples. Finally, generously sprinkle flaky sea salt (like Maldon) over the entire surface for a delightful crunch and seasoning.
3. Bake to Golden Perfection: Place the pan in the preheated oven and bake for 20 – 30 minutes. The focaccia is ready when it’s beautifully golden brown on top and firm to the touch. The bottom should also be golden and sound hollow when tapped.
4. Cooling: Once baked, remove the focaccia from the oven. Allow the bread to cool slightly in the baking tray for about 5-10 minutes before carefully transferring it to a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy.
5. Serve and Enjoy: Once cooled (or still slightly warm!), slice the focaccia into desired portions. Enjoy it on its own, savoring the rich flavors of the bread and garlic confit, or dip it into a mixture of the leftover garlic confit olive oil and a good quality balsamic vinegar for an extra treat.