Bread week is winding down but the flavors are definitely heating up today! Not only did I fill my house with the scent of fresh baked goods this past weekend but I also roasted some garlic which turned rather fragrant. Roasting your own garlic is quite simple and much fresher than purchasing a jar of roasted garlic drenched in oils. I highly suggest trying it. This focaccia makes for a delicious side for pasta or a nice dipping bread for flavored olive oils. I’ve made an easier version of focaccia in the past but this version is tasty as well.
Pour the hot water and honey into the bowl of your stand mixer and stir well until the honey is combined. Add in the yeast and allow it to sit for 10 minutes until the mixture gets foamy. Add in the cold water, 3 tablespoons of olive oil, salt and smashed roasted garlic. Attach the bread hook to your mixer and turn the mixer on low, while slowly incorporating the flour. Allow the dough to kneed in the mixer for 10 minutes.
Remove the dough from the sides of the bowl and drizzle in some olive oil. Cover the bowl and allow the dough to rise for 2 hours. Remove the plastic wrap and turn the mixer back on for 1-2 minutes.
Oil a 13×9 baking dish and press the dough into the endges of the pan. Once the dough is spread out, press the olives into the dough, using as many as you’d like. You will want to press these down completely otherwise you risk them popping out when you bake the focaccia. Drizzle the top of the dough with additional oil, flake sea salt and pepper. Allow the dough to rise again for an additional hour.
Preheat your oven to 400°. Bake the focaccia for 35-45 minutes, until the top is golden brown. You can slice the bread inside of the pan and serve with your favorite pasta dish.
Recipe via A Spicy Perspective