Dill and roasted garlic Focaccia bread 🍞🧄
2 cups all purpose flour
1/4 cup fresh chopped dill
1 tsp diamond crystal salt kosher salt
1 tsp instant yeast
1 cup warm (not hot) water
Drizzle of olive oil
In a large bowl whisk together flour, salt, dill, and yeast. Add water and mix with a spatula until it forms a slightly sticky, but fully incorporated, dough. Rub the top of the dough with a small drizzle of olive oil. Cover the bowl and put in the fridge overnight (at least 12 hours).
2 tsp butter
2 tbsp olive oil
1-2 bulbs of roasted garlic
maldonsalt flaky sea salt
Fresh cracked pepper
Fresh Parmesan cheese
4h 45min prior to serving lightly grease a 9 inch pie plate with butter. Pour 1 tbsp of oil into the greased pan.
Remove the dough from the fridge. Take two forks and use them to pull the dough away from the sides of the bowl folding it into the centre. Do this 4-5 times to pull the entire circumference of the dough around and into the centre of the dough to create a ball.
Place the deflated dough ball into the pie plate and roll/rub in the olive oil to coat the ball fully. Place the oiled dough ball in the centre of the greased pie dish. Set aside uncovered in a dry warm place to let the dough rise (I prefer on top of the stove).
50 minutes prior to serving preheat the oven to 425°f.
30 minutes prior to serving the dough should have doubled in size and filled the 9in pan to the edges. Pour an additional 1 tbsp of oil over the top of the dough ball. Rub the top to coat as well as grease your fingers a bit. Use your fingers to poke dimples deep into the dough. Place the roasted garlic cloves into the dimples pushing them into the dough.
Season the top of your loaf with pepper and salt.
Place in the oven and bake 25min or until the top and bottom of the loaf are both golden brown.
Remove from the oven and top with Parmesan. Let cool for 5 min before slicing and serving.
Make Also: Garlic Lemon Herb Grilled Chicken Meal