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
- 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.
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.
