"I always find myself making garlic confit in exuberant quantities this time of year. Especially when it comes to Thanksgiving dishes, the oil is such a flavor booster and the cloves melt perfectly into mashed potatoes or as you can see - this stunning focaccia. Forewarning, it also makes it incredibly addicting." - Katie Zukhovich
Katie Zukhovich is a self taught cook and the creator behind @babytamago. She shares seasonal and vibrant recipes with creative flavor combinations that are unfussy enough for anyone to make!
Your favorite focaccia recipe (I used Claire Saffitz’s, linked below)
Garlic Confit (recipe below, highly recommend 2 or 3x for leftovers)
Make your focaccia according to instructions. After dimpling the dough, drizzle ¼ cup of the garlic confit oil across the surface, along with all of the garlic cloves. Scatter the thyme, flaky salt and half of the olives evenly on top. Bake 5-8 minutes shy of doneness.
Remove the focaccia from the oven and top with the mozzarella cheese and other half of the olives. Place back in the oven and continue cooking until the cheese is fully melted, bubbly and golden. Finish with the fresh herbs, and try not to eat the entire tray in one sitting!
Garlic peeling hack: Add all of your garlic cloves to a lidded container/mason jar and shake vigorously for a few minutes. Some of the garlic cloves will be fully unpeeled, while others will be “loosened” and much easier to peel.
Preheat oven to 250 F. Place the garlic cloves and thyme in an oven safe dish. Fully submerge everything in olive oil so it doesn’t burn. Cover and bake for about 2 hours until the garlic is golden brown and completely soft.
Let cool completely then store in an airtight container for about 2 weeks.