1730. Focaccia with Garlic Oil Dip

I have made a focaccia before using my overnight bread recipe. This ultra-fluffy version takes only 4 hours of resting time, 45 minutes to recuperate, and a mere 20 minutes in the oven. 

It is furthermore accompanied by an intense spicy garlic chili oil to dip it in.

Ingredients:

2 1/2 cups water, warm

1 Tbsp instant yeast

1 Tbsp sugar

3 1/4 cups flour

2 tsp salt

2 Tbsp olive oil

For the dip:

1 head garlic, grated

1 Tbsp chili flakes

1/2 cup olive oil

Method:

To make the bread, whisk the yeast and sugar in the water in a large bowl.

Stir in the flour, salt, and olive oil. Cover and set aside to rise for four hours.

Preheat oven to 450F. Generously oil a 9 by 9 inch square oven safe  dish.

Pour the batter in the dish and work with your fingers to take right to the corners. Cover and set aside for 45 minutes more.

Using your fingers, make indentations on the surface of the dough. Drizzle with extra olive oil and fresh rosemary if you have it, and flaked salt.

Bake for 20 to 25 minutes, and broil for a minute if necessary to make the top golden brown.

To make the oil dip, put the grated garlic and the chili in a bowl. Heat the oil until very hot then pour the hot oil over the garlic and chili. Let cool before dipping.

صحة و عافية