Focaccia with Sous Vide Garlic Confit

88°C (190.4° F)
Temperature
Sous vide time
6 People
Serves
Medium
Difficulty

Ingredients

Focaccia

  • 2¼ cups water, warm to the touch (about 110ºF)
  • 2 TBSP honey
  • 2¼ tsp (1 package) active dry yeast
  • 4½ cups bread flour, spooned and leveled
  • 1 TBSP kosher salt
  • 3 TBSP extra virgin olive oil
  • 1 TBSP extra virgin olive oil
  • 1 TBSP semolina or cornmeal
  • 1 recipe garlic confit (below)
  • 1 tsp flakey sea salt, such as Maldon or fleur de sel
  • 1 tsp freshly cracked black pepper
  • 1 TBSP picked thyme or rosemary

Garlic Confit

  • 1 head of garlic cloves, peeled, stem end and any discoloration trimmed away
  • ¼ cup extra virgin olive oil
  • 4 sprigs thyme

Comments

Be the first to comment on this recipe.

Directions

Focaccia

  1. Place the water and honey in a large bowl, mixing to dissolve the honey, then sprinkle the yeast on top. There’s no need to let it bubble or “proof”, ne’ermind whatchu heard.
  2. Add the flour, salt, and 2 tablespoons of the olive oil and mix with a wooden spoon or rubber spatula, just until a homogenous dough is formed. Drizzle the remaining 1 tablespoon of olive oil around the edges and over the top of the dough, to coat.
  3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, at which point it should have risen noticeably, but not quite doubled in volume.
  4. With a rubber spatula or plastic dough scraper, scoop under the edge of the dough, then lift and stretch it over to the opposite side of the bowl. Rotate the bowl 90 degrees and repeat. Do this 2 more times, for a total of 4 stretches and folds. It may help to picture this as though you’re folding in the 4 flaps of a box. This step helps to develop the gluten in the dough.
  5. Recover the dough with the plastic wrap and allow the dough to rise in a warm place until doubled, about 90 minutes.
  6. Prepare a sheet tray by greasing it with the tablespoon of olive oil, then sprinkling with the semolina or cornmeal. Repeat the stretch and fold step before transferring the dough to the tray.
  7. Let the dough rest 5 minutes before flattening and stretching it with your fingertips, so it spreads to nearly fill the tray.
  8. Using a slotted spoon, lift the cloves of garlic out of the oil and onto a paper-towel lined plate. If some of the cloves of garlic are particularly large, you can slice them in half or in thirds lengthwise.
  9. Scatter the garlic cloves over the surface of the dough, then push them down so they’re partially enveloped.
  10. Next, sprinkle the top of the dough with the salt, pepper, and picked thyme or rosemary, then with a spoon, drizzle 2 tablespoons of the confit oil to evenly coat. Dimple the dough lightly with your fingertips, then rest, uncovered, for 30 minutes, for a final rise.
  11. While the dough is resting, preheat your oven to 400 degrees.
  12. Place the tray in the oven and bake for 40-50 minutes, or until the focaccia is golden brown and crispy on top.
  13. Remove the focaccia from the tray and transferring to a cooling rack.
  14. Cool for at least 15 minutes before slicing and nomming.

Garlic Confit

  1. *It should be noted that, because submerging garlic in oil creates an anaerobic environment, it presents a risk for botulism. Clostridium botulinum is a bacteria found in soil, whose spores produce a dangerous toxin under airless (anaerobic) conditions. These spores cannot be destroyed at boiling temperature (this is equally true for sous vide and conventionally cooked confit), so once cooked, this confit should be chilled and either used immediately, or kept refrigerated for no more than 1 week.
  2. Preheat your Nomiku water bath to 88ºC (190.4ºF).
  3. Add peeled garlic cloves, olive oil, and thyme to a freezer safe zip bag and seal using the water displacement method.
  4. Lower the bagged garlic into your bath and cook for 90 minutes. To test that the garlic is done, press a clove (still in the bag) against a countertop using the back of a spoon*—it should be soft, crushing with a small amount of pressure. If still hard, cook for 15 minutes longer.
  5. Once the garlic is cooked, transfer the bag to an ice water bath (page XXX), and chill for 10 minutes.
  6. The confit can now be used immediately, or refrigerated and stored for up to a week.

Comments

Be the first to comment on this recipe.