For
4
pers.
Aired Focaccia with Smoked Garlic and Triple Texture Garnish
A creation where technique enhances tradition. Garlic, confited then smoked in the Kamado, is presented in two textures: whole and protected within the airy crumb, and as a silky purée added after baking. The full insertion of olives inside the dough preserves their succulent flesh and prevents any bitterness from roasting.
Prep : 60 min
Total time :
24 h
Required Equipment
Gastronomic Protocol
Click to cross outPrepare the day before (Fermentation & Garlic Confit)
1
Step 1
Prepare the poolish: mix 100g flour, 10cl water, and a pinch of yeast. Let mature for 12h. Simultaneously, confit the garlic in the oven: place peeled garlic cloves in olive oil with rosemary at 120°C (250°F) for 1h15. IMMEDIATELY upon removal, cool the dish in an ice bath to stop bacterial proliferation (botulism risk). Store in the fridge for a maximum of 4 days.
Same day (Smoking & Dough Structure)
1
Step 1
Drain the cold garlic (keep the oil). Light your Kamado at 100°C (212°F) and smoke the confited cloves for 20 minutes with beechwood to give them a woody aromatic signature. This cold smoking technique on a cold product ensures phenol penetration without altering the melting texture achieved in the oven.
2
Step 2
Make the final dough in the mixer using the poolish and remaining ingredients. At the end of kneading, stretch the dough and spread ALL the black olives and half of the smoked garlic cloves. Fold the dough over itself. By enclosing all the olives, you prevent them from drying out and flavor the crumb from within through osmotic diffusion.
Baking and Gastronomic Finishes
1
Step 1
After proofing for 1h30 in an oiled pan, dimple the dough with your fingers. Pour a salamoia (water + garlic oil). Arrange only the cherry tomatoes on top, flesh side up for light sugar caramelization. Bake at 230°C (450°F) for 20 minutes. The Maillard reaction will create a complex, golden crust.
2
Step 2
While baking, process the remaining smoked garlic cloves in a blender with a dash of garlic oil until perfectly smooth. This natural emulsion will be your finishing condiment, providing a creaminess that will coat the crunch of the bread.
Step 3
Out of the oven, glaze the hot focaccia with garlic oil. Using a piping bag, pipe generous dots of smoked garlic purée over the surface. Sprinkle with fleur de sel. Serve: when sliced, the whole olives and confit garlic are revealed at the heart of a moist and fragrant crumb.
Nutritional Values
per pers.515
Kcal
11g
Prot.
58g
Carbs
27g
Fat
Chef's Tip
Homemade garlic confit requires absolute rigor: to eliminate any risk of botulism, cooling in an ice bath is mandatory to reach below 4°C (40°F) in less than 2 hours. Never store this garlic for more than 4 days. By placing all the olives inside, you create moist 'flavor pockets' that contrast with the crispy crust.
Wine Pairing
The power of the smoke and the saline character of the olives call for a structured white wine. A Chablis 1er Cru or a white Corsican Patrimonio, with their sharp minerality, will perfectly balance the richness of the garlic confit oil.
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