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Spicy Garlic Confit Butter Focaccia

Spicy Garlic Confit Butter Focaccia

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  • Author: Maria
  • Prep Time: 1 day 5 hours
  • Cook Time: 20 minutes
  • Total Time: 1 day 5 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Indulge in this spicy garlic confit focaccia, made with homemade garlic confit butter, chili oil garlic confit, and topped with parmesan for a rich, flavorful experience. Perfect as a side dish or a snack, this focaccia is sure to be a crowd-pleaser! #SpicyGarlicConfit #FocacciaRecipe #HomemadeFocaccia #GarlicConfit #ChiliOil #SpicyBread #ItalianBread #GarlicButterFocaccia #SavoryBread #EasyFocacciaRecipe

Ingredients

Units Scale
  • Chili Oil Garlic Confit:
    • 3 cups Rich Glen Fiery Chili Olive Oil
    • 6 heads garlic
    • 3 birds eye chillies, halved
  • Spicy Garlic Confit Butter:
    • 100g salted butter, at room temperature
    • 20 garlic confit cloves
    • 2 bird eye chillies (optional)
    • 1 handful parsley
    • 1/2 teaspoon flaky sea salt
  • Focaccia:
    • 2.5 cups lukewarm water (2 cups cold water + 1/2 cup boiling hot water)
    • 1 sachet dry yeast (7g)
    • 2 teaspoons honey or maple syrup
    • 5 cups white all-purpose flour
    • 2.5 teaspoons flaky sea salt (+ extra for sprinkling)
    • 6 tablespoons Rich Glen Extra Virgin Olive Oil (+ 2 tablespoons garlic confit oil)
    • 10–12 spicy garlic confit cloves
    • 100g spicy garlic confit butter
    • 1 teaspoon chili flakes
    • 30g parmesan cheese, grated

Instructions

  1. Preheat the oven to 120°C (250°F) for the chili oil garlic confit.
  2. Peel the garlic by placing the cloves into boiling water for 5 minutes, then drain and peel off the skin. Place garlic and chilies in an ovenproof dish, submerge in chili olive oil, and bake for 2 hours until garlic slightly browns. Let it cool and store in an airtight container.
  3. For the spicy garlic confit butter, blend all ingredients in a food processor until smooth and well combined.
  4. To make the focaccia, mix lukewarm water, yeast, and honey in a bowl. Let it sit for 5 minutes to activate the yeast. In a large bowl, combine flour and salt, then add the yeast mixture and mix to form a sticky dough.
  5. Coat a mixing bowl with 4 tablespoons of garlic confit olive oil and transfer the dough. Cover with plastic wrap and refrigerate for 6 hours or up to 24 hours.
  6. Remove the dough from the fridge, fold it over itself, and shape it into a ball. Coat a baking dish with 2 tablespoons garlic confit olive oil, place the dough, and stretch it slightly into a rectangular shape. Let it rise for 3-4 hours.
  7. Preheat the oven to 180°C (350°F). Drizzle 1 tablespoon of garlic confit olive oil over the dough, use your fingers to create dimples, and scatter garlic confit butter over the dough. Place garlic confit cloves into the dimples, sprinkle chili flakes, and a pinch of salt. Top with parmesan cheese and drizzle with another tablespoon of garlic confit olive oil.
  8. Bake for 20-30 minutes until the crust is golden. Let the bread cool slightly before transferring to a wire rack.

Notes

  • Let the focaccia rise in a warm area to ensure it doubles in size for a soft and airy texture.
  • If desired, add extra chili flakes for more spice.
  • This focaccia pairs beautifully with salads, soups, or as a side to your favorite Mediterranean dishes.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 350
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Find it online: https://cooktune.com/spicy-garlic-confit-butter-focaccia/