January 30, 2023
INGREDIENTS:
Serves 8-10
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7g sachet dried yeast
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1 tsp caster sugar
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550g strong bread flour, sifted, plus extra to dust
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50g feta, crumbled
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80g dried figs, roughly chopped
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1 tbs Phileos extra virgin olive oil
Confit garlic and oregano
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200ml Phileos extra virgin olive oil
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20 garlic cloves
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3 oregano sprigs plus extra to serve
PREPARATION:
Step 1: Preheat oven to 400°F.
Step 2: Place yeast, sugar and 2 cups (500ml) warm water in a large bowl and stand for 5 minutes or until mixture is frothy.
Step 3: Place flour, dried figs, feta and a pinch of salt flakes in a large bowl and make a well in the centre. Pour the yeast mixture into the well then add the oil and mix to combine.
Step 4: Place dough on a lightly floured surface ( note the dough will be sticky) carefully knead for 3-5 minutes until smooth, adding extra flour if needed. Place in a greased bowl and cover with a clean damp tea towel. Set aside at room temperature for 2 hours or until doubled in size.
Step 5: For the confit garlic, place all the ingredients into a saucepan over medium heat and cook until 60°C on a kitchen thermometer. Reduce heat to low and cook gently for 20 minutes or until garlic is softened.
Step 6: Place dough into a round 30cm- 5cm high cast iron dish. Press dough lightly with your fingers all over to form dimples. Stand for 30 minutes or until slightly puffed, then top with half the confit garlic cloves. Drizzle over focaccia, along with 1/4 cup (60ml) oil. Bake for 30-40 minutes or until crispy.
Step 7: Top with remaining confit garlic and oregano
Enjoy!
