Garlic Focaccia

1. Roast the Garlic

Preheat your oven to 400°F (200°C). Take a whole head of garlic, cut off the top to expose the cloves, drizzle with a tablespoon of olive oil, and sprinkle with a pinch of kosher salt. Wrap it in aluminum foil and roast it in an oven-safe skillet for about an hour, until the garlic is completely tender.

2. Prepare the Dough

In a large bowl, combine 500 grams of all-purpose or bread flour, 325 grams of water, 15 grams of kosher salt, and 4 grams of instant yeast. Mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 8 to 24 hours.

3. Prepare the Skillet and Transfer Dough

Once the dough is ready, coat a 12-inch cast iron skillet with 3 tablespoons of olive oil. Transfer the dough to the skillet, turning it to coat it fully with oil. Spread the dough out gently to fill the skillet.

4. Add Roasted Garlic

Peel the roasted garlic cloves and break them apart, scattering and embedding them into the dough.

5. Second Rise

Cover the skillet with plastic wrap and let the dough stand at room temperature for another 2 hours. About an hour into this second rise, preheat your oven to 550°F (290°C).

6. Bake the Focaccia

Once the dough has risen again, press it out to fill the skillet completely, making sure to pop any large air bubbles to ensure even baking. Bake the focaccia in the preheated oven for 16 to 24 minutes, until the top is golden brown and bubbly. If you prefer an extra crispy bottom, you can cook it on a burner for an additional 1 to 3 minutes after baking.

7. Make Garlic Butter

While the focaccia bakes, make the garlic butter. In a small skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 4 minced raw garlic cloves, 2 teaspoons of dried oregano, and 0.5 teaspoon of red pepper flakes. Cook for about a minute, just until the garlic begins to brown and the flavors meld together.

8. Finish and Serve

When the focaccia is done, spread the garlic butter over the top while it’s still warm. Let it cool slightly, then slice and serve.