Simple Step-by-step Focaccia Recipe – Rosemary & Confit Garlic

This is my deadly step-by-step confit garlic and rosemary focaccia recipe! Packed with real flavour, real tips, and no messing!
Whether you’re a beginner baker or looking to up your bread game, this video walks you through every part of the process.

☘️ It’s my first full recipe video, hoped you enjoyed it!

The video includes :
• Ingredient in cups and grams
• Oven temps in both Fahrenheit and Celsius
• A quick confit garlic recipe you’ll use over and over again
• Bonus knife skills pointers

🔪 Learn how to make focaccia that’s airy, golden, and absolutely class.

💵 Average Cost in Canada for ingredients $6.10
💶 Average Cost in Ireland for ingredients €4.20
💵 Average Cost in USA for ingredients $5.60

💬 Let me know in the comments what you top yours with!

#Focaccia #BreadRecipe #ConfitGarlic #IrishCooking #TheKitchenShift #Fáilte

This is my deadly step-by-step fkatcha recipe with comfy garlic and rosemary. Wait until you hear the crunch at the end. Starting off, you’re going to add 500 g of lukewarm water into a bowl, followed by 1 teaspoon of dry active yeast and one teaspoon of sugar. Give that a stir until it dissolves your yeast. Now, if you’re not using a dry active yeast, allow this mixture to sit for a few minutes until it starts to slightly bubble. That’s going to show that your yeast is activated. Next, add in 600 gram of allpurpose flour or plain flour. And using a spoon, stir that until it starts to resemble a dough. Now, we’re not kneading this. All we’re doing here is allowing the water to hydrate the flour, which will strengthen the gluten naturally and make the dough a little bit easier to work with later. Whenever I’m making a sticky dough, I always keep a jug of water close by so I can wet my hands whenever I need to touch the dough or clean off my spoon like I do here. wet or oily hands will actually stop the dough from sticking to your hands. Now, next you’re going to cover your dough with a kitchen towel or whatever you have on hand and set that aside for 15 minutes. And in the meantime, we’re going to get our rosemary ready. Now, you will need five sprigs of rosemary all together for this recipe. But right now, we’re only going to prep four of them to incorporate into our dough. A little trick to get your leaves off the sprig is to hold the top and pull downwards and then just twist and pinch the leaves from the top. Now, you might find there’s some woody pieces left at the top of the sprigs, but you’re just going to pinch those off before giving your rosemary a wash and then drying it in some kitchen roll. Create two little bundles with your rosemary, stacking it on top of each other, just so it’s a little bit easier to cut. Cut it as fine as your knife skills allow. It really doesn’t matter. And if you don’t have fresh rosemary, dry is absolutely grand. If you don’t have great knife skills, just make sure you’re holding your knife correctly by pinching your index finger and your thumb around the top of the knife at the end of the blade, much higher than you might imagine. Create a claw with your fingers and then don’t move the herbs. Move your fingers back as you start to cut through. After your 15 minutes is up, you’re going to go back to your dough and add in 2 tsp of kosher salt. Or if you’re using table salt, only add in one teaspoon as it’s much saltier by weight. Here comes our trusty jug of water again. And you’re going to wet your hands slightly and going to start stretching and folding your dough. Placing your hand under the dough, pulling it up and over to the other side. Repeat this a few times until the rosemary and salt is well incorporated. It usually takes around 1 minute. Find the dish you want to bake your fkatcha in. I’m using a 14x10x 2 in. This recipe does make quite a large fkatcha, so just make sure that you are using a baking dish or tray that’s big enough. Pour in 8 tablespoons of extra virgin olive oil. Now, this doesn’t really need to be exact. You could add a little bit less or a little bit more if you fancy. I just wanted to make sure to give measurement to the people who aren’t really keen on winging it in the kitchen. Give your fingers a nail dip in the oil and then you’re going to pour out your dough into your baking dish. This is the stage that I pop the kettle on and make myself a cupa because you’re going to be setting 15-minute timers for the next hour. Place your oiled hands under the top of the dough, pulling it up and into the middle. Repeat this process on all four sides. When you’ve completed, I like to flip the dough over, cover your dough, and then set that aside for 15 minutes. Relax, have a cup of tea, lads. You’ll be shocked to see just after 15 minutes how much your dough has changed in size. And you’re just going to follow the exact same process again. This is our second stretch and fold. You’re going to do this two more times. So, another half an hour every 15 minutes. Stretch and fold. Stretch and fold. But time is of the essence, lads and lasses. So, in the right hand side of the screen, I’m going to show you a video on how to comfy garlic while we finish our stretch and fold. If this is too itty bitty for you to watch, the full episode is on my shorts feed as episode five of the kitchen shift. Comfy garlic is when you get garlic cloves and cook them low and slow in oil until they’re soft and just slightly golden in color. They’re really deep in flavor and it takes away that sharp bite that you get from a raw clove. You’ll notice I do my prep in stages. For instance, here I broke up all the bulbs first, then separated all the cloves and then started to peel them all. Keeps your prep area a little bit tidier and less back and forth. Now, if you don’t fancy standing and peeling garlic for a bit, you can buy pre-peled garlic cloves. There’s many tricks out there on how to peel garlic faster, but I’m old school and just really enjoy doing it with a knife in my hands. Any pieces that are started to sprout, just pop them off. To a pot they go. Now, most do all extra virgin olive oil, but in today’s economy, that’s absolutely not happening. So, I’m going to do a mix of sunflower oil and extra virgin olive oil. Just a 50/50 split, but you can use whatever mix you fancy. Just need enough oil to cover the garlic, but I have a few ideas up my sleeves for this oil. So, I’m going to add a little bit more than needed. Onto the hob they go. And again, low and slow. You’re not going to bring these to the boil. You’re just going to start it on a low heat and let it cook out. It’ll take around an hour to an hour and a half until you get them really soft and that just slightly golden color. You can also add some herbs like thyme and rosemary into the cooking process if you’d like a little bit of herbaceiousness and extra flavor in here as well. Now lads, bachulism is a real thing. So please keep these stored in the fridge at all times. You can spread them on toast if that’s your jam. Mix it into mayo to make some homemade garlic mayo. An alltime Irish favorite over chips. Blend it into dressings. Add it to pasta sauce. The ideas are absolutely endless. When you’re on your last stretch and fold, dimple the dough. pushing it out into the corners. And then you’re going to wrap it really well in cling filler or saran wrap. The reason I don’t use a towel here is I don’t want parts of the dough to dry out. So I try to contain the moisture as best I can. Now that goes into the fridge overnight for around 12 hours, but you will get away with around 8 hours. So the reason we put the dough into the fridge overnight, it’s called cold fermentation and it just gives the dough time to develop and it gives it a deeper flavor, better structure, and it’s just all around tastier. Carefully remove the cling film saran wrap from the dough. Just giving it a little bit of a helping hand not to pull the dough too too much cuz you don’t want to deflate it. But because it’s cold, you more than likely won’t deflate it. Let the dough sit on the counter for around an hour just so it takes off that cold feel. It should come to around a room temperature. This timing, of course, will depend on the temperature in your home. Next, you’re going to get your last sprig of rosemary ready. Now, you’re going to pick this off in little clusters. And there’s no other reason to do this other than it looks really pretty. Now, on to my favorite part of making fkaca, dimple in the dough. You’re going to add two tablespoons of extra-virgin olive oil. And I just put the excess onto my hands just so they don’t get caught on the dough. You’re going to put your hands into the shape of a claw and press your fingers into the dough all the way down into the bottom of the pan. You’re not just adding texture, you’re actually creating little pockets to catch all the extra virgin olive oil and the comfy garlic. If you’re not a fan of garlic or didn’t make the comfy garlic, there are so many different ingredients that you can add to the top of your fkatcha. could do tomatoes, onions, olives, mushrooms, potatoes, corette, also known as zucchini, fennel, chili. The list is literally endless. But for those who do love garlic, you’re going to just pop it into the little crevices that you’ve created with your fingers. As little or as much as your heart desires. It’s really important that you keep the cloves whole so they don’t burn. Don’t smush them or break them in half. Just leave them as they are, sitting on top and just slightly inside those crevices. Slightly oil your rosemary. I do this just so it doesn’t burn as sparsely. Place this all over your fkaca wherever you fancy it. Let the fkaca sit out for another 30 minutes for a final proof. This gives the dough time to relax after all the proddding and poking you just did and it will help create a beautiful airy crumb and let the topping settle into the dough a bit. While that’s proofing, preheat your oven to 450° F and 230° C. Just before it goes into the oven, you’re going to finish off with salt and a little drizzle of extra virgin olive oil. What the oil does is it stops those gorgeous bubbles from burning and will just give it a nice even bacon color at the end. Flaky sea salt is ideal for finishing fkaca with. It adds an insane pop of flavor. But if all you have is coarse sea salt, it’s grand. Just use way less of it. Between a half a teaspoon and a teaspoon of salt, it’s totally up to you. Into the oven it goes for 40 to 45 minutes until golden brown and crisp. Try your best to not touch it for 30 minutes. And listening coconut