& Roasted Garlic
focaccia dough is remarkably versatile and can be a thick chewy bread or rolled
very thin and baked with olive oil, rosemary, salt and olives. When thin, it is
irresistible served with roasted garlic and cambozola.
1 bulb elephant garlic
2 ½ cups water, warmed to 110
2 tablespoons active
2 tablespoons sugar
2 teaspoons salt
3 tablespoons olive
6 cups all-purpose
Fleur de Sel
Kalamata olives, cut
garlic: Remove the white loose outer skins and cut
off the top of the
garlic bulb. Place the garlic cut side up in
roaster—a covered round clay baking dish—drizzle
with oil. Cover
and roast at 400
for 1 hour.
machine method: Place the water, yeast, sugar, salt,
olive oil and
flour in a bread pan. Program for a white bread,
dough cycle and
large loaf. When the kneading is complete,
set in an extra large oiled bowl. Turn once, then
dough rise until double. Go to step 4.
method: In an extra large bowl, whisk the water, yeast,
sugar, salt and oil. Stir in the flour, then knead the dough on a
breadboard for 4 minutes. Place the dough in an oiled
bowl, turn once to
coat top with oil; cover with a damp cloth
and let the dough
rise until double.
4. Punch the dough down with your
fist. Divide the dough into
4 pieces and set
them back into the bowl.
5. Roll each piece out on a
well-floured breadboard until very thin.
Set each round
on a baking sheet and brush with oil. Sprinkle with
de Sel and olive slivers.
6. Bake in preheated 400
oven for a few minutes or until the
bread puffs up and
is cooked. Watch carefully.
7. Remove from the oven and serve
with garlic, olive oil and
Makes 4 crispy flatbreads