Description
This Spicy Garlic Confit Butter Focaccia is a flavor-packed twist on the classic Italian bread, infused with slow-roasted garlic, chili flakes, and rich herb butter for a soft, aromatic, and slightly spicy loaf.
Ingredients
Units
Scale
- 4 cups (500g) all-purpose flour
- 2 tsp salt
- 2 1/4 tsp (1 packet) active dry yeast
- 1 3/4 cups (420ml) warm water
- 1 tbsp honey or sugar
- 1/2 cup garlic confit (about 10-12 garlic cloves cooked in oil)
- 1/4 cup garlic confit oil (reserved from garlic confit)
- 1/2 cup unsalted butter
- 1 tsp chili flakes (adjust to taste)
- 1 tbsp chopped fresh rosemary or thyme
- Coarse sea salt, for topping
Instructions
- In a large bowl, mix warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour and salt. Mix until a sticky dough forms. Cover and let rise in a warm place for 1–2 hours or until doubled in size.
- Meanwhile, prepare the garlic confit butter: melt butter in a small saucepan, add garlic confit cloves, chili flakes, and chopped herbs. Simmer for 5 minutes. Set aside.
- Grease a baking pan with some garlic confit oil. Transfer the dough into the pan and gently stretch it to fit. Let rest for 30 minutes.
- Preheat oven to 425°F (220°C). Use your fingers to dimple the dough all over.
- Drizzle the garlic confit butter generously over the dough. Press garlic cloves into the dough and sprinkle with coarse sea salt.
- Bake for 20–25 minutes or until golden brown and crisp on top.
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- Store leftovers in an airtight container and reheat in the oven for best texture.
- You can make the garlic confit in advance and store it in the fridge for up to a week.
- Try adding sliced olives, sun-dried tomatoes, or caramelized onions for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg