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. Check me out on instagram @baidawibai to know the results of that experiment.

Garlic & Pepper Focaccia

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)

METHOD

1. Starting off with a cup of warm water, add a pack of instant dry yeast and set aside
2. To a bowl add four cups of flour
3. Add a teaspoon of salt
4. Remove the leaves from 5 sprigs of thyme and add to flour
5. Combine well
6. Add a 3rd of a cup of Olive Oil to mixture
7. Add the yeast and water mixture
8. Using a wooden spoon or a spatula, combine the wet and dry ingredients till it forms a dough
9. Place dough on a floured surface and kneed for 4 minutes
10. After four minutes drizzle in some more olive oil to the dough and continue kneading for another 4 – 6 minutes
11. Drizzle dough with more Olive Oil, cover and allow to prove for 45 minutes.
12. Grease a baking tray or use parchment paper then sprinkle some cornmeal on the base
13. 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
14. Place slivers of garlic and slices of pimento, olives and scotch bonnet pepper into the holes.
15. Add a few sprigs of thyme on top.
16. Season bread with salt and black pepper
17. Drizzle with olive oil
18. Cover with a damp towel and allow to prove for another 45 minutes
19. After 45 minutes, place into a preheated oven at 400 degrees for 20 to 25 minutes or until golden brown
20. As soon as it comes out of the oven, drizzle with the final addition of olive oil.
21. Allow to cool then cut and enjoy.

This garlic and pepper focaccia is an instant favourite for me and I’ll probably be making a lot more loaves over the next few months. If you try this recipe please leave me a comment and tell me if you liked it.