How to Prepare

1. Separate your warm water into two measuring cups: 2 cups of water in one and ½ cup of water in another. Add 1 tbsp. salt to 2 cups of warm water and stir until dissolved. To the ½ cup of warm water, add 2 ½ tsp. active dry yeast and 1 tbsp. of honey and stir gently.

2. To a large bowl, sift 4 cups flour. Add your salt water and yeast water. Mix everything well until a dough begins to form. Let the dough sit for 5 or so minutes to hydrate.

3. While the dough is resting, break your head of garlic into cloves and peel. Cut any large cloves in half and add peeled cloves into a Sardel 2QT Sauce Pan. To the sauce pan, add ¼ cup of Vito & Joe’s Olive Oil and add a pinch of salt. Heat on the lowest heat for about 25 to 30 minutes. Once the oil is well infused and the garlic is tender and browned, take off the heat and store for later. 

4. To the focaccia dough, add around 3 tbsp. of Vito & Joe’s Olive Oil and mix gently. Transfer the dough to the counter. It should be wet but stick together well enough. Begin to kneed for 3 to 4 minutes. 

5. To the same bowl, add 1 tbsp. Vito & Joe’s Olive Oil. Add your kneaded dough and coat it in the oil. Form it gently into a tight and smooth ball and cover it with a damp paper towel. Let it sit for at least 2 to 3 hours, or ideally overnight. 

6. Once your dough has risen, add 1 tbsp. Vito & Joe’s Olive Oil to a sheet tray and coat the bottom and sides. Add your dough and gently spread the dough to cover the sheet tray. You don’t want to press out all the air that has formed in your dough while it was rising. 

7. Take your garlic confit oil and top the focaccia with it. With both hands, press your fingers into the dough to create pockets and texture and slightly press the oil into the dough — but don’t over do it. You only want to create some texture, not flatten the dough. Then, add the confit garlic on top, spreading it around evenly. Then, top the dough with your fresh rosemary as you like. Sprinkle everything with salt. Let the focaccia rest at room temperature for 30 minutes.

8. Preheat oven to 450°F and cook the focaccia for around 30 minutes, checking it occasionally. Take it out of the oven when it’s beginning to turn golden brown. 

9. Cut into squares, drizzle with oil and a bit of salt, and enjoy!