Cheesy Focaccia with Tomato & Garlic Confit

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

This cheesy focaccia with tomato and garlic confit is the perfect bread – and it’s no knead! It’s crispy and golden on the outside, soft and fluffy on the inside and full of garlic infused olive oil aka liquid gold. It tastes exactly like pizza bread… but better!

subheading: TOMATO & GARLIC CONFIT:

250 g cherry tomatoes

3 heads garlic

3 cups olive oil

3 sprigs rosemary

subheading: FOCACCIA:

2.5 cups lukewarm water 2 cups cold water + ½ cup boiling hot water (600ml)

1 sachet dry yeast 7g

2 tbsp honey or maple syrup

5 cups all purpose white flour 740g

2.5 tsp flakey sea salt

10 garlic confit cloves

10 confit tomatoes

125 g buffalo mozarella

8 tbsp garlic and tomato confit olive oil

Directions at daenskitchen.com

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