Tuesday, August 9, 2011

Roasted Shallot, Rosemary & Garlic Focaccia

The perfect time to roast your shallots and garlic is right before you start making the dough. This way the heat from your oven warms the top and you can rest your dough on the oven, giving it just the right amount of heat it needs to proof up big and billowy.

Roasted Shallot, Rosemary & Garlic Focaccia
2 shallots, peeled, cloves separated
1 head garlic, bottom sliced off
2 tbl extra virgin olive oil
sea salt
1 cup room temperature water
1/4 cup extra virgin olive oil, plus more for brushing
3 cups ap flour
2 tbl organic cane sugar
2 tsp instant yeast (1 packet)
1 tbl fleur de sel or coarse sea salt
2 tbl cornmeal
2 tbl chopped fresh rosemary
Preheat the oven to 425. Toss together the shallots, garlic, 2 tbl of oil and a pinch of sea salt in a foil packet and roast for 1 hour until soft and caramelized.
In a standing mixer with a dough hook, add the water and 1/4 cup oil. Mix to combine. Next add the flour, sugar and yeast. Turn the mixer on low. Once the dough has almost fully combined, add the salt. Turn the speed to medium and mix for 8-10 minutes until the dough is soft, smooth and only very slightly sticky.
Remove the dough from the bowl and grease the bowl. Use your hands to form the dough into a ball and place the dough back in the greased bowl. Cover with seran wrap and sit on top of the hot oven. Let rise until it has doubled, about 45 minutes.
Coat a sheet pan with a little bit of olive oil and cornmeal. Press the dough gently down to form a rectangle about 1/2" thick. Brush the dough with a bit of olive oil and press the garlic and shallots into the dough like a dimple. Sprinkle with rosemary, salt and pepper. Cover with seran wrap and let rest on top of the hot oven for 15 minutes.
Reduce the oven to 400 and bake for 15 to 20 minutes.

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