08 Dec
White Rock Focaccia with Confit Garlic, Red Onion & Rosemary with Festive Dipping Oil
Recipe by Carey Erasmus
Prep Time: 30 min (+ 90 min proofing)
Baking Time: 25 min
Serves: 8
Ingredients
Confit Garlic
2 garlic bulbs, peeled
375 ml olive oil
large sprig of rosemary
Dough
4 cups bread flour
1 x 10g instant yeast sachet
1 tsp coarse salt
1 tsp sugar
375ml warm water
1 x 100g Fairview White Rock Garlic and Rosemary
1 x 100g Fairview White Rock Red Onion
2 small red onions, thinly sliced
handful of fresh rosemary sprigs
Festive Dipping Oil
200ml reserved confit garlic olive oil
¼ cup apple cider vinegar
zest and juice of 1 mandarin, clementine or small orange
2 tbsp honey
50g pecan nuts, chopped
50g dried cranberries, chopped
2 tsp dried sage
handful of mint leaves, chopped
handful of parsley, chopped
freshly ground salt and pepper to taste
Method
1. For the confit garlic, add olive oil, peeled garlic cloves and rosemary to a small deep baking dish. Pop in a 140ºC air fryer and confit for 45 minutes or until garlic is golden and tender. Reserve the confit olive oil as this will be used throughout the recipe.
2. Place dough dry ingredients into a large bowl. Add warm water and mix until a dough is formed. Knead on a floured surface for 8 minutes until smooth with a little resistance to it. Place into the same bowl, drizzle with olive oil and cover. Proof for +- 45 minutes in a warm area until doubled in size.
3. Add some of the reserved confit garlic oil into a large baking tray.
4. Lightly press indentations into the dough using your fingers.
5. Preheat oven to 190ºC.
6. Top the dough with sliced red onion slices, confit garlic, crumbled Fairview White Rock (both flavours) and fresh rosemary. Drizzle generously with confit garlic olive oil and season with coarse salt. Let this stand for 15 minutes in a warm area.
7. Bake for 25 minutes.
8. Mix Festive dipping oil ingredients together. Season to taste.
9. Serve warm or room temperature focaccia with this delish and chunky dipping oil