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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
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