Focaccia is so easy to make and the potential ways to flavor focaccia are endless. You can use a larger pan and create a crisper, thinner focaccia that is great to snack on, or use a smaller pan to create a thicker, softer focaccia that can be cut into wedges and used as bread, or for sandwiches. I had a big bunch of garlic in my vegetable tray that were just crying out to be used, so this week I decided that roasted garlic focaccia was in order. Roasting garlic completely transforms it, and once roasted the flavor mellows and sweetens. Roasted garlic is delicious folded into any bread dough, or slathered across focaccia as I do in this recipe. Round focaccia like these ones are great stuffed as panini by simply slicing them in half crosswise and filling them with your favorite cured meats and cheeses. You can then cut the focaccia into quarters and serve. Alternatively, you can cut these round focaccia into six wedges and use on an antipasti tray, or serve alongside bowls of soup.
Roasted Garlic Focaccia Yield: Makes 4 Round FocacciaPrep Time: 2 hrsCook Time: 25 mins Ingredients: Roasted Garlic:
4 Medium Whole Heads Of Garlic1/2 Cup Olive OilSalt & Pepper
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