Author Topic: Focaccia with Sweet Garlic Pearls (Appetizers)  (Read 176 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,723
    • View Profile
Focaccia with Sweet Garlic Pearls (Appetizers)
« on: August 02, 2018, 11:50:24 AM »
Focaccia with Sweet Garlic Pearls

Garlic puree goes into the dough, with more sliced garlic strewn on top. this is garlic bread at its most glorious, to enjoy with a bottle of wine.


2 packages active dry yeast (2 Tablespoons)
1/2 cup warm water (about 105 degrees F.)
3 cups all purpose flour - divided
1 cup warm milk


1/4 cup olive oil
12 cloves garlic, peeled
1/2 cup Chablis or other slightly sweet white wine
1/4 cup freshly grated Parmesan cheese
1/2 cup finely minced parsley
Freshly ground black pepper


In a small saucepan heat olive oil.  Add garlic and cook over moderately high heat for 5 minutes.  Reduce flame to low and add wine.  Cook garlic "pearls" gently for 30 minutes, or until most of the wine has evaporated and the garlic is very soft.  You may have to add a little more wine depending on the age of the garlic.  Remove pan from heat and reserve 6 garlic cloves.  Mash remaining cloves with a spoon. Incorporate mashed garlic into dough.


Dissolve yeast in water and let proof 5 minutes.  Put 1 cup flour in a bowl and slowly incorporate the yeast mixture.  Beat well; cover with plastic wrap and set aside in a warm place for 1 hour.  When dough has risen, stir in mashed garlic (see topping directions above) and remaining 2 cups flour, then slowly incorporate the warm milk. Beat well, cover again, and let rise in a warm place for 45 minutes. NOTE: Dough is very soft.

TO ASSEMBLE FOCACCIA:  Preheat oven to 400 degrees F. 

Oil a baking sheet well and pour in the dough--it will be rather soupy. Slice the reserved garlic; sprinkle over the dough.  Dust surface with cheese, parsley, and pepper.  Bake until well browned, about 35 minutes.  Remove from pan; cool at least 10 minutes before cutting and serving.  Makes 16 to 20 small cocktail squares. Enjoy with Beaujolais, a light Cotes-du Rhone, or a Valpolicella.
« Last Edit: August 03, 2018, 01:34:07 AM by Olga Drozd »