Shaker Gourmet: Garlic Foccacia

Our recipe this week comes courtesy of Shaker bekitty!
Garlic Foccacia


3 cups flour
1/4 cup garlic olive oil
1/2 tsp salt
4 tbsp crushed garlic
1 cup warm water
2 tbsp powdered yeast
1 tbsp sugar
extra salt and oil for drizzling


Stir the sugar into the water and sprinkle the yeast on top. While the yeast is rising, put the flour in a large bowl and add the salt and garlic. Make a well in the middle of the flour and pour in the oil. Rub oil into the mixture until it resembles breadcrumbs.

When the yeast mixture is bubbly, pour it into the flour mix. Stir, adding more water if dough is too dry. Your dough should be a smooth ball. Cover and leave to rise for about an hour in a warm place.

When the dough has doubled in size, turn it out onto a floured surface and knead for a few minutes. Shape and place into a floured 8" pan. Brush with garlic olive oil and sprinkle with salt - I usually use coarse manuka smoked rock salt, but that's quite hard to find outside New Zealand; hickory smoked salt has the same kind of smell if you can find it, or plain rock salt is fine.

Bake for 30 minutes at 425F (220C). Leave to cool for about ten minutes, covered with a dish towel.
If you'd like to participate in Shaker Gourmet, email me (and include a link to your blog, if you have one!) at: shakergourmet (at)

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