International Cuisine, Yeasted Breads

Roasted Garlic Focaccia for #Breadbakers

What is Focaccia and where did it originate

According to this link ” Most historians believe it originated with either the Etruscans of North Central Italy before the Roman Empire was formed, or in Ancient Greece at the beginning of the first millennium BC — though flat unleavened flatbread similar to it has also long been made throughout the Middle East.”

What are the different types of Focaccia?

We love Focaccia . As a family, this is one of the most sought-after breads. And to think, there are already 3 varieties on the blog – with Sundried Tomato, Onion – Tomato, Onion Olive and the ever favourite Dominos Style Garlic bread too.

Roasted garlic focacciaPin

Reasons to make it again 🙂

  • Coz its #Breadbakers theme with #Garlic – another of our favourite spices, and although I had some garlic dinner rolls ready and clicked, we went for the focaccia with a warm bowl of homemade bottle gourd (calabash)soup. The girls loved it and the little one actually ate the crumbs too.
  • Its wholewheat, garlicky and healthy enough to make a meal. You could sub the wholewheat with APF or breadflour. The water requirement would vary accordingly.

So, let’s get started as this bread makes its way to another edition of #Breadbakers, this month’s garlic theme hosted by Karen. Thanks for hosting, Karen. I sure loved baking for this theme 🙂

Roasted Garlic FocacciaPin

Prep time : 15 min, Rise + bake time : 2.5 hours , Serves : 3

Ingredients:

  • Wholewheat flour (I used chapati atta / chapati wholewheat flour) – 2 cups
  • Instant Yeast – 1.25 tsp
  • Warm water – 1 cup (may require more depending on flour quality)
  • Sugar – 1/2 TBSP
  • Salt – to taste
  • Garlic – 12-15 pods (or 1 large head)
  • Olive oil – 4 TBSP (divided use) + 2 tsp 
  • Dried Oregano + basil + Thyme – 1 tsp (opt.)
  • Fine Sea Salt – for topping (opt.)
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How to make Roasted Garlic Focaccia

PIN FOR LATER

Roasted garlic FocacciaPin

Method:

  1. Dissolve the sugar in the warm water, add yeast and let it prove (about 10 mins). 
  2. Once yeast is proved, add in 2 TBSP of olive oil, salt, seasonings and mix well. 
  3. In a stand mixer, add the flour and the oil-yeast-seasoning mixture
  4. Knead well, adding adequate water to ensure a smooth, elastic, slightly sticky dough.
  5. Transfer to a oiled bowl, let it rise to double (took about 1 hour in this humid weather)
  6. As the dough rises, heat remaining oil to smoking, and turn off. 
  7. Add the peeled & chopped (or whole) pods ( I slightly pounded them so some were left whole). 
  8. Let the pods sizzle and roast in the oil. Add a pinch of salt & seasonings and let the flavours seep in. ((You may also roast the pods in the oven, but I chose the stove top method))
  9. Once the dough has doubled, punch it down and divide into your pan size. 
  10. Spread it out thick along the pan as shown. Add the roasted garlic along with the oil, and spread out all over the surface.
  11. Cover and let it rest for a second time (about 45 mins). As its 100% wholewheat, it wont exactly double, but will puff a bit.
  12. Meanwhile preheat oven to 200C / 425F.
  13. Make small dimples on the surface of the double risen bread and brush with remaining olive oil generously. Sprinkle fine sea salt if using.
  14. Bake for 20-25 mins till brown and crusty on top.
  15. Cool on a baking rack and slice / serve as desired. 
  16. Works best with soup or as a snack too 🙂
Roasted Garlic FocacciaPin
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5 from 1 vote

Roasted Garlic Focaccia

An absolutely delicious bread made with roasted garlic.
Course Bread, Main Course
Cuisine International, Italian
Keyword Bread, Focaccia, Garlic, Italian, Main Course, Yeasted Breads
Prep Time 15 minutes
Resting + Bake time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 3
Author Kalyani

Equipment

  • Stand Mixer
  • pan
  • Baking Tray
  • Parchment / Silpat Sheet

Ingredients

  • 2 cups Wholewheat flour I used chapati atta / chapati wholewheat flour
  • 1.25 tsp Instant Yeast
  • 1 cup Warm water may require more depending on flour quality
  • 1/2 TBSP Sugar
  • 1/8 tsp Salt
  • 15 nos. Garlic pods
  • 4 TBSP Olive oil + 2 tsp
  • 1 tsp Dried Italian herbs
  • Fine Sea Salt – for topping opt.

Instructions

  • Dissolve the sugar in the warm water, add yeast and let it prove (about 10 mins).
  • Once yeast is proved, add in 2 TBSP of olive oil, salt, seasonings and mix well.
  • In a stand mixer, add the flour and the oil-yeast-seasoning mixture
  • Knead well, adding adequate water to ensure a smooth, elastic, slightly sticky dough.
  • Transfer to a oiled bowl, let it rise to double (took about 1 hour in this humid weather)
  • As the dough rises, heat remaining oil to smoking, and turn off.
  • Add the peeled & chopped (or whole) pods ( I slightly pounded them so some were left whole).
  • Let the pods sizzle and roast in the oil. Add a pinch of salt & seasonings and let the flavours seep in. ((You may also roast the pods in the oven, but I chose the stove top method))
  • Once the dough has doubled, punch it down and divide into your pan size.
  • Spread it out thick along the pan as shown. Add the roasted garlic along with the oil, and spread out all over the surface.
  • Cover and let it rest for a second time (about 45 mins). As its 100% wholewheat, it wont exactly double, but will puff a bit.
  • Meanwhile preheat oven to 200C / 425F.
  • Make small dimples on the surface of the double risen bread and brush with remaining olive oil generously. Sprinkle fine sea salt if using.
  • Bake for 20-25 mins till brown and crusty on top.
  • Cool on a baking rack and slice / serve as desired.
  • Works best with soup or as a snack too 🙂

Notes

  1. You may need a little less / more water depending on the quality of flour or if using Bread Flour.
  2. Dough doubling time depends on the outside temperature and humidity 
  3. Baking time may need to be adjusted based on your oven

Fellow bloggers who are part of this month’s spread are: 

BreadBakersPin

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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11 Comments

  1. Smruti Ashar

    Focaccia with garlic sounds like a really good idea! Loved the bread Kalyani 🙂

  2. That looks completely delicious! You can't have too many focaccia recipes!!

  3. Sharanya palanisshami

    The smell of roasted garlic will be so appealing……well made kalyani

  4. I love roasted garlic in bread. Delicious!

  5. Wow, your roasted garlic focaccia turned out soo good Kalyani. I have to make this some time for the family.

  6. A Day in the Life on the Farm

    What makes garlic even better? Roasting it. Your bread looks absolutely mouth watering.

  7. Holly @ abakershouse.com

    I love all types of focaccia! Yours looks great!

  8. Mayuri Patel

    I love all types of focaccia. Roasting the garlic must've added a different flavour to the bread.

  9. I love focaccia too, this roasted garlic version sounds lovely. Laura@ Baking in Pyjamas

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