Garlic & Pepper Focaccia

Although this is my second time making focaccia I can safely say this Garlic & Pepper Focaccia is one of the most delicious things I’ve ever made. This savoury, spicy and buttery twist on a classic Italian bread will earn you some stripes from friends and family.

If you are dieting or trying not to eat carbs I have to urge you to not make this. You’re going to have a hard time not eating the whole thing in one sitting it’s literally that good. Note that this recipe calls for a generous amount of olive oil so its not the cheapest bread to make. I have plans to experiment with a coconut oil version in the near future. Will keep you updated with how that goes.

UPDATE:

Check out my Saltfish Buljol Focaccia for my updated method of making focaccia.

Garlic & Pepper Focaccia

Garlic Pepper Focaccia is a must-try for bread lovers. This flavorful and buttery loaf will leave you wanting more.

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Course: Appetizer, Side Dish, Snack

Cuisine: Caribbean, Italian, Tobago, Trinidad

Keyword: baking, bread

Author: baidawi

Ingredients

• 1 Cup of Warm Water
• 1 Pack of Instant Dry Yeast
• 4 Cups of Flour
• 1 Tsp of Salt
• 1 Cup of Olive Oil
• 2 Tbsp Cornmeal
• 4 Cloves of Garlic cut into slivers
• 6 Pimentos sliced
• 6 Black Olives sliced
• 8-10 Sprigs of Fine Thyme
• 1 Scotch Bonnet Pepper chopped finely with seeds and membrane removed optional
• Salt & Black Pepper to taste

Instructions

• Starting off with a cup of warm water, add a pack of instant dry yeast and set aside
• To a bowl add four cups of flour
• Add a teaspoon of salt
• Remove the leaves from 5 sprigs of thyme and add to flour
• Combine well
• Add a 3rd of a cup of Olive Oil to mixture
• Add the yeast and water mixture
• Using a wooden spoon or a spatula, combine the wet and dry ingredients till it forms a dough
• Place dough on a floured surface and kneed for 4 minutes
• After four minutes drizzle in some more olive oil to the dough and continue kneading for another 4 - 6 minutes
• Drizzle dough with more Olive Oil, cover and allow to prove for 45 minutes.
• Grease a baking tray or use parchment paper then sprinkle some cornmeal on the base
• Flatten your dough to get as close to a rectangular shape as possible then use your fingers and press them into the dough to make holes
• Place slivers of garlic and slices of pimento, olives and scotch bonnet pepper into the holes.
• Add a few sprigs of thyme on top.
• Season bread with salt and black pepper
• Drizzle with olive oil
• Cover with a damp towel and allow to prove for another 45 minutes
• After 45 minutes, place into a preheated oven at 400 degrees for 20 to 25 minutes or until golden brown
• As soon as it comes out of the oven, drizzle with the final addition of olive oil.
• Allow to cool then cut and enjoy.

Video

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