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Focaccia with Heirloom Garlic Extra Virgin Olive Oil
November 3, 2025
In this Recipe
Ingredients
1 ¼ cup lukewarm water
1 tbsp instant yeast
1 cup Flamingo Estate Garlic Olive Oil plus more to serve
1 ¾ cup bread flour
2 tsp fine sea salt
2 tsp Flamingo Estate Spicy Citrus Seasoning
Flamingo Estate Spicy Chilli Jam, to serve
Straciatella cheese, to serve
Steps
- Mix yeast and water in the bowl of a stand mixer. Stand until the yeast begins to foam, about 2 minutes. Add ⅓ cup Garlic Olive Oil to the water, followed by the flour and salt. Using a dough hook, knead on medium speed until the dough is smooth and elastic, about 10 minutes. Place dough in a lightly greased bowl and cover with a damp towel. Prove until doubled in size, about 30 minutes.
- Pour ¼ cup Garlic Olive Oil into a 10x12” deep oven dish or similar. Knock back the proven dough and tip into the oiled dish, stretching the dough to the edges of the dish. Cover the dough with a damp towel, then place into the fridge to prove overnight.
- The next day, preheat oven to 450°F. Place a heatproof dish on the bottom of the oven.
- Remove the dough from the fridge and place in a warm spot. Still keeping the dough covered, continue proving until the dough rises to the top of the dish, and looks aggressively bubbly. This will take 1-2 hours, depending on your room temperature and fridge temperature.
- Rub some of the remaining Garlic Olive Oil into your hands. Pour the remaining oil onto the surface of the dough, spreading in an even layer with your hands. Then use your fingers to press dimples all across the dough. Be forceful - your dimples should go all the way to the bottom, but avoid puncturing the dough. Sprinkle over the Flamingo Estate Spicy Citrus Seasoning, then prove for another 10 minutes.
- Place the dough onto the top shelf of the preheated oven, then quickly pour 1 cup water into the dish on the bottom of the oven. Bake for 30 minutes, or until the focaccia is deeply burnished.
- Transfer to a cooling rack and cool all the way to room temperature before cutting into. Serve with stracciatella and Flamingo Estate Salsa Macha.
