This is how a timeless and traditional Italian Focaccia recipe should be – ridiculously soft and fluffy inside, just-crispy on the outside and with a signature chew from the secret ingredient – potato.
Are you ready to be amazed how easy it is to make Focaccia? It’s virtually foolproof!
About this Focaccia recipe
Focaccia – that dimpled, flat–shaped Italian bread generously flavoured with olive oil – is found all over Italy and varies from place to place. I was torn with indecision about what type of focaccia to share, but eventually landed on this particularly well-known type called focaccia barese from Southern Italy.
It’s from the city of Bari in Puglia, and this focaccia has an exceptionally fluffy interior and distinctive chew that comes from incorporating mashed potato into the dough.
I love that the potato clearly distinguishes it from just another type of basic bread!
The outside crusts meanwhile takes on a lovely golden crunch from baking in the pan thanks to an Italian “dash” (ie. more than just a teaspoon 😉) of olive oil.
Together these qualities make a focaccia probably quite unlike any you’ve tried – so get set for a revelation!
And yet, focaccia is also one of the easiest breads to make and is pretty much foolproof. Even a first-time baker could pull this off without breaking much of a sweat.
What makes this Focaccia recipe different?
For those of you who are interested in the nitty gritty of focaccia-making, here is some background information about focaccia barese which is the type of focaccia we are making here today!
High hydration – The dough for this recipe has particularly high hydration levels from the water and moisture in the potatoes. This is what gives the bread the springy, airy texture and open crumb;
NO KNEAD – That’s right! This focaccia is a no-knead bread. The dough is simply too wet and sticky to knead, so we instead rely on a 3-proof method (more this below);
Mashed potato – The unique inclusion of potato in the dough is what adds chew and body that you you don’t otherwise get with a straight flour focaccia. It also helps the crumb retain moisture;
Lots of olive oil! Any focaccia recipe worth its salt (or oil?) will call for lashings of olive oil for flavour. In this focaccia, it also makes the crust deliciously crispy, almost like it’s been fried like deep pan pizza!
Three dough proofs (rises) … YES! This step is essential. However because I’m worried this will be a turn-off for some, I’ve provided more details below to convince you it’s worth it – and it really is effortless.
Three dough proofs (rises)!
The recipe does require three proofs for the dough. But really, it is not a big deal! They are quick and the benefit is no messy kneading on the counter or in the stand-mixer. It takes just 1 hour 40 minutes for rising in total for the whole recipe, and just a minute or two to prepare the dough for each rise.
We tried reducing it to 2 proofs but found the result wasn’t as good, and 1 proof was even more inferior.
We need to rise the dough 3 times because because the dough is so wet we can’t knead it. Instead we let the bread “knead” itself through proofing. Proofing and folding several times before baking encourages gluten development and starch transformation to give the bread structure, as well as the time to develop flavour.
What you need for this Focaccia recipe
Here’s what you need for the focaccia bread. Toppings are shown separately below.
Potato (boiled and mashed) – Just plain, boiled and mashed potato. It’s the traditional “secret ingredient” that distinguishes this focaccia from “just another bread”! It gives the focaccia a moist, fluffy interior and distinctive chew that you can’t achieve without the potato;
Instant / Rapid rise yeast – This is yeast that can be added directly into the dough, rather than mixing with warm water and sugar to let it foam first before mixing in which is the standard process when using Active Dry Yeast. If you only have Active Dry Yeast, see recipe notes for how to adapt the recipe. The focaccia will rise marginally less, but the difference is small;
Bread flour – This is a type of baking flour that has higher protein than standard plain/all-purpose flour which gives breads a better chew and elasticity. You get a better result with bread flour, and if you are making this for company, I do think it’s worth a trip to the store. But if you only have plain/all-purpose flour, this focaccia is still totally worth making!
Extra virgin olive oil – It isn’t focaccia if you don’t use liberal amounts of olive oil! It provides flavour as well as making the base so crisp it’s almost like it’s fried. Don’t skimp on the oil! (And it works out to be not that much per serve.)
Sugar – This is for flavour but also to “feed” the yeast so it activates and makes the dough rise; and
Warm water – Also for yeast, because it loves a nice, warm and cosy environment. Just tap water is fine, around 40°C/104°F. Think pleasant bubble bath temperature. 😂 If the water is stone cold the yeast won’t activate. If it’s so hot you’re scalding yourself, it’s too hot and the yeast may be killed! We want the goldilocks temperature.
Toppings for Focaccia
I’m sharing three different toppings in this Focaccia recipe:
Rosemary and garlic – A lovely classic version;
Tomato and oregano – Looks cheerful, and we love how the tangy and sweet tomato juices seep into the focaccia; and
Olive – Another classic variation that looks beautifully striking with the stark contrast of the black olives studded in the golden crust!
1. Rosemary and garlic Focaccia
This is a “plain”, classic version made using fresh rosemary and garlic – though there’s nothing “plain” about homemade focaccia!
We’re using confit garlic which might sound fancy, but it’s just garlic that’s cooked in oil over a low heat until soft. Why do we have to bother, you ask? Because otherwise the garlic burns too much at the high oven temperature required to crisp the surface of the focaccia. Soft-cooking larger pieces helps protect the garlic. Nobody wants bitter black bits of garlic on their focaccia!
2. Tomato Focaccia
Made with cherry tomatoes, the trick with this is to squish them before pressing them firmly into the dough. This makes the tomatoes soften and stay semi-sunk in the dough, and allows the juices to seep into the crumb (the best part!).
If you don’t squish, the cherry tomatoes kind of pop out and end up rolling around on the surface of the focaccia… and inevitably across the floor! 😂
I’ve used oregano as the herb but any dried mixed herbs or fresh rosemary will also work well.
3. Olive Focaccia
Kalamata olives (pitted) make an ideal choice here. I love how juicy and salty they are, and how the deep purple, almost black colour, really stands out against the golden brown surface.
I’ve used oregano as the herb for this one too, but rosemary also works well (fresh, not dried).
Olive Oil and Sea Salt Flakes
In addition to the above toppings, all focaccia are finished with a generous drizzle of olive oil and a good pinch of sea salt flakes. It’s really worth using sea salt flakes for the surface, rather than cooking / kosher salt so they stay mostly whole as little salty pops rather than dissolving into the bread surface.
Love the way the olive oil pools in the holes!
Focaccia recipe process steps
As mentioned above, this focaccia recipe calls for 3 dough rises which takes 1 hr 40 minutes in total. Read more about why it’s worth it and yields a better result – don’t skip it!
Also, it’s worth noting that this is a no-knead bread. The dough is quite sticky, so it’s simply mixed with a spatula!
Part 1: Make the Dough (it’s no-knead!)
Dry ingredients: Mix Dry ingredients in a bowl;
Add Wet ingredients: Make a well in the middle, then pour the Wet ingredients in;
Mix with spatula: Use a stiff rubber spatula to mix together. It will form a sticky dough;
Add mashed potato → smear! Then add the mashed potato. Mix it in to start incorporating it into the dough. Then start smearing the dough along the walls of the bowl – this motion makes it easier to fully mix the potato into the dough. See demo in recipe video at the 23 sec mark;
Part 2: First rise, 30 minutes
Rise #1 – 30 minutes, 50% swell: Once the potato is fully mix in, shape it into a ball. Then cover with cling wrap and put the bowl in a warm place for 30 minutes so it swells at least 50% in size. Up to around double in size is fine. You don’t want to let dough rise too much – say triple or so – because then the yeast is using up all its rising power, so it might not rise as much as it should when baking;
Part 3: Second rise, 30 minutes
Fold sides in: Grease another bowl with extra virgin olive oil, then scrape the dough in. Using your hands, fold the sides in 6 times. In this step, we are punching down the dough as well as stretching it.
Shape it into a ball and cover with cling wrap;
Rise #2 – 30 minutes, 50% swell: Put the bowl in a warm place for another 30 minutes so it rises at least 50% (again, up to around double in size is fine);
Part 4: Prepare toppings and pan
Prepare toppings: Meanwhile, prepare the toppings. I’m sharing 3 different topping options today.
– Rosemary Garlic: A very classic flavour combination!
– Cherry Tomato: I love the vibrant pops of red and how the juices seep into the bread; and
– Olive Oregano: Another classic topping option;Prepare pan: Also prepare the pan. Use a W26.6 x L20 x D5cm non-stick rectangle pan (metal, not glass or ceramic) or a 9″ cake pan. This is the ideal size as it makes a focaccia about 3cm / 1.3″ tall which is a nice height-to-crispy-crust ratio! Grease it generously with olive oil. Now is not the time to worry about calories – the oil is essential not only for flavour but also for the signature crispy base and sides!
Part 5: Dough into pan and third (final) rise
Spread dough in pan: After Rise 2, scrape the dough into the oiled pan, then stretch it out to fill the pan as best you can. It is quite an elastic dough so it will not want to co operate. Persist! Stretch it out and it will eventually stay put.
Once the dough is stretched to pretty much covers the base of the pan (Rise #3 below will make it fill the pan, don’t worry), smooth the surface, Lift the dough from each edge to release air bubbles trapped under the dough, while scooping up remaining oil in pan and smearing the underside to coat well;
Third rise – 40 minutes, about 30% swell: The final rise! Cover the pan with cling wrap and put in a warm place for 40 minutes until the dough fills the pan. It will not rise very much, only about 25 – 30%;
Preheat oven: Meanwhile preheat oven to 220°C/430°F (200°C fan), and set a rack on middle shelf. Allow enough time to ensure oven has been preheated for at least 15 mins for best results;
Part 6: Bake!
Oil surface: Remove cling wrap from pan. Drizzle dough with 2 teaspoons olive oil and gently rub over surface so the whole surface is covered with oil;
Poke away to make those holes! My favourite step! Well, other than eating it. 😂 Poke all your fingers into the dough, repeatedly across the surface. Push your fingers deep enough that they hit the pan base. This creates the signature dimpling (it will deflate the dough somewhat and this is fine). Don’t be shy with how many holes you create, or how evenly they are spaced out. You literally cannot ruin the focaccia with too much poking – and believe me, I have tried. Most of the holes will fill themselves in when baking;
More oil! Drizzle over the last 1.5 tbsp or so of olive oil, so the oil pools in the dimples and will bubble away inside as it bakes! ;
Part 5: Bake!
Topping: Scatter with oregano or your choice of toppings, and finally the sea salt flakes. More on toppings and how to apply them below;
Bake for 25 – 30 mins. Watch as your focaccia magically puffs up and sizzles with all that lovely olive oil! Cook until deep golden brown all over, the top is lightly crisp and the edges are crusty;
Cool slightly: Turn out onto a cooling rack. Leave to cool for 10 mins before slicing – if you can resist … because the smell, friends, the smell! Focaccia is at its best and most insanely delicious served warm, fresh out of the oven!
This is what the underside of the focaccia should look like – a deep golden brown, and beautifully crispy like it’s been fried. Which it practically has been – in all that delicious olive oil!!
As for how to serve it? This bread is so rich, flavoursome and full of textures that it’s perfect as-is, straight out of the oven. But of course a little final drizzle of olive oil across the surface before slicing up into thick batons certainly won’t go astray …
And though some might think we’re olive oiled-out, providing a saucerful for dunking isn’t such a bad idea either – think like an Italian! 🇮🇹
The focaccia will keep for a few days in an airtight container, but I do recommend reheating before serving. It will reinvigorate it to a near-freshly made state – warm, soft and fluffy on the inside, golden and crispy on the outside.
Focaccia this delicious and varied can wear many outfits. It’s easily worthy of a party antipasto or appetiser spread. It also makes a great snack or picnic food. Sandwich bread? Toasted for breakfast? For sure. Or, serve it alongside just about everything and anything – especially stews, braises and soups. There is nothing Focaccia doesn’t work with (except, ok, maybe Asian food, you get a pass … !) and your imagination really is the limit with this Italian beauty! – Nagi x
Watch how to make it
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Focaccia recipe
Ingredients
Focaccia Dough:
- 1 2/3 cups bread flour (Note 1)
- 4 tsp white sugar
- 1 1/4 tsp salt , kosher/cooking salt
- 1 tsp instant / rapid rise yeast (Note 2)
- 3/4 cup very warm water (~40℃ /104℉)
- 1 1/2 tbsp extra virgin olive oil
- 125g/ 1/2 cup (packed) boiled and mashed potato , around 1/2 large potato; floury variety (Note 3)
For baking:
- 4 tbsp extra virgin olive oil
- 1/4 tsp sea salt flakes (Note 4)
Garlic Rosemary Topping (Note 5):
- 5 garlic cloves , cut into fine batons (Note 5)
- 3/4 cup extra virgin olive oil
- 2 1/2 tsp finely chopped rosemary leaves (fresh)
Cherry Tomato Topping:
- 12 – 14 cherry tomatoes , red
- 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)
Black Olive Topping:
- 16 – 18 kalamata olives , pitted
- 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)
Instructions
Focaccia Dough:
- Make mashed potato: Peel potato, cut into 2.5cm / 1" chunks. Boil until fully tender (around 10 – 15 mins; check centre with skewer). Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, and measure out required quantity.
- Mix Dry: Place flour, salt, sugar and yeast in a large bowl and mix well with a firm rubber spatula.
- Add Wet: Make a well in the centre, then add olive oil and warm water. Mix with spatula until you can no longer see flour. Dough should be sticky – too sticky to knead by hand.
- Add Potato: Add mashed potato. Using a folding motion, start mixing it through using the spatula. Then start smearing it along the walls of the bowl. Once potato is evenly incorporated, shape roughly into a ball in the bowl.
- Rise 1: Cover bowl with cling wrap, then put in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size. (Note 6)
- Fold dough: Get another large bowl, drizzle with 2 teaspoons of olive oil then use your hands to smear it around the bowl. Scrape dough in, then fold the edges of the dough into the centre six times. Shape into ball, cover with cling wrap.
- Rise 2: Put the bowl in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size.
- Prepare pan (see Note 7 for pan types info): Meanwhile, prepare the pan. Use a 26.5 x 20 x 5 cm / 10.5 x 8 x 2” metal non-stick pan, or a 9”/23cm round cake pan, preferably not springform. Pour in 2 tablespoons of olive oil, then smear it all across the base and along the walls.
- Preheat oven: Preheat oven to 220°C / 430°F (200°C fan), and set a rack on middle shelf. Allow enough time to ensure oven has been preheated for at least 15 mins for best results.
- Put dough in pan: Scrape dough into prepared pan. Stretch and pull to fill the base as best you can (itʼs an elastic dough so a bit stubborn!), and get the surface roughly level. Itʼs ok if itʼs bumpy, it will smooth out later.
- Rise 3: Cover pan with cling wrap, then put in a warm place for 40 minutes until the dough expands and fills the pan, and the heigh rises by around 25 – 30%.
Prepare for Baking:
- Smear surface with oil: Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands.
- Poke! Using both your hands like claws, push your fingers deep into the dough, right to the base of the pan to create the signature dimples. Do this around half a dozen times across dough surface. This will somewhat deflate the dough and is OK. (Note 8)
- Toppings: Top with toppings of choice – see below.
- Finishing olive oil & salt flakes: Drizzle the surface with 2 tablespoons of olive oil so it runs into the dimples. Then sprinkle with sea salt flakes.
Bake:
- Bake for 25 – 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.
- Cool: Turn out onto a cooling rack. Let is rest for at least 10 minutes before cutting to serve. It is ridiculously good served freshly made!
- Optional: Finishing with a final flourish of extra virgin olive oil across the surface certainly doesnʼt go astray! Also some olive oil for dipping is always welcome. 🙂
TOPPINGS:
- Confit Garlic & Rosemary: Place garlic and oil in a small saucepan over medium heat. Once the oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary. Proceed with recipe.
- Cherry tomato: Squish each tomato while holding near focaccia surface. Press onto surface, pushing into the dough. Sprinkle with oregano. Proceed with recipe.
- Olives: Press onto surface of focaccia, pushing into the dough. Sprinkle with oregano. Proceed with recipe.
Recipe Notes:
- Mix warm water, sugar and yeast in a small bowl. Cover and leave in warm place for 10 minutes until surface is completely foamy.
- Mix Dry ingredients per step 1. Make a well, add foamy yeast water, and the olive oil. Proceed with recipe.
Nutrition Information:
Life of Dozer
I’M working! HE is not.
Denise says
I followed the recipe as written and used the garlic & rosemary topping. OMG – it’s heavenly. Such a perfect combination of soft, fluffy, crispy and chewy. I’m old enough to remember the 1990s, when slabs of dry, bland “focaccia” overloaded with cheesy toppings were a staple in Sydney cafes, and I’m feeling retrospectively ripped-off that we weren’t told about the real thing! Thanks for another great recipe.
Nagi says
OMG I am loving that – retrospectively ripped off! Too funny!! I’m happy you liked the focaccia!! N x
Pete says
Hi Nagi,
Since discovering recipetineats, my cookbooks have gone dusty and no doubt resentful, but I just haven’t had a fail yet. Thank you. With this recipe, have you ever made it using sourdough starter and if so, is it worth it or should I stick with instant yeast?
Nagi says
I have not tested this with sourdough Pete – sorry!! N x
SASHA says
Hi, Nagi. I’m always enjoying your incredible recipes 🙂
I am making foccacia bread right now, is it correct “ 1 1/2 tbsp extra virgin olive oil” is 22ml in metric?
I think it should be 1 1/2 Tbsp…
Also, the water measure is different. I calculated it, it was 177ml not 185ml.
When I put 185ml water and 22ml olive oil, my dough was so so sticky.
I heard about In Australia measuring cups are of a slightly different size than US. I’m confused measuring ingredients..
Many thanks x
Nagi says
Hi Sasha – yes the metric measurements on the recipe are correct and I tested them multiple times. There is a slight difference between US and AUS tablespoon/cup size but it doesn’t affect this recipe. This is a sticky dough! When in doubt, always use the metric on my website when baking as weights are much more accurate than measures! N x
Alicia says
Can I substitute the bread flour for gluten free?
Nagi says
I haven’t tested this with a g/f flour Alicia – sorry! N x
Alicia says
Thanks Nagi. I’ll give it a go and hopefully it turns out okay. *fingers crossed. It may not be as doughy as the normal recipe but that would be a compromise for gluten free.
Roisin says
Hi Alicia! Did you try this with GF flour? I’m thinking of trying it. But thinking I may need to add some xantham gum or something to help it rise.
Carol Cuevas says
Nagi, just Wow. This Focaccia is fantastic. The crust is crispy and the crumb is so chewy. I have made many of your recipes before, but this one is particularly special.
I had some issues, though. With current shortages, bread flour is not available in my rural area. Believe me, I tried. I chose to use 1 cup AP flour, and 2/3 cup Semolina to increase the protein level close to bread flour. It seemed to work.
Second, I thawed some frozen leftover mashed potato, but I’m pretty sure, based on the fragrance, it wasn’t my normal mashed. I believe it was a seasoned dry mix my husband makes from time to time. Bad labeling LOL!
Also, I had some issues with the dough after the first 2 risings. They were pretty shaggy. Forming a ball was impossible…Well, I just kept the faith and did the 3rd rise in the pan as instructed. It worked……Having made bread products for several years, one never knows what will happen due to temperature, humidity and elevation until perfecting a recipe.
Well, I will stick to what I did in making this in the future, except I believe fresh mash potatoes might make my version better.
Thanks
Nagi says
Thanks for all that feedback Carol! I am glad that you enjoyed it! N x
Jennifer says
Hi Nagi This is a great Focaccia recipe. Have made it a few times now. I love the confit garlic but can you keep the oil for salad dressing etc. There seems in be conflicting views on the Internet re food safety.
Katy says
Hi Nagi,
I’m having difficulty with this one. I made it yesterday and weighed out the flour (200 grams) and my dough was incredibly sticky and never really came together. It tasted wonderful, but was very flat. Never one to accept defeat, I tried again today and added additional flour (about 1/3 cup extra) and it was still really sticky and while both times it did rise, It deflated immediately when handled and I never got the nice finger poke marks that you did (dough just came back in on itself). Would you kindly provide a weight for the flour (I used King Arthur bread flour for each batch). I’m hoping that I’m just way off on the amount of flour.
Thank you!!!!!
Alberto del Fonso says
Hi Katy,
You can see the weights if you switch the quantities to Metric. It’s the pink switch above the ingredients. And yes 200g isn’t enough, it should be 250g according to the recipe so that would explain it!!
Katy says
Never mind :). I read through the comments and saw that by clicking the metric button under ingredients the weight is provided. Batch number three will happen later this week! Thanks again!!!
Nagi says
I’m sorry it’s been difficult for you Katy – I had consistent success with this one but brands of flour do vary. Maybe try a different flour if it’s hard to do again? N x
Kate Williams says
This is amazing recipe!! I’ve made it so many times and it’s incredible!!
Quick question-how can I rise the dough when it is a cold day?
Nagi says
I put my dryer on (empty!) for 10 minutes then turn it off and pop the dough in there to rise on cold days! N x
Debbie says
Great recipe, easy to follow & great outcome,
Barb says
Hello, I was wondering if you have a gluten free alternative to your recipe? I have two in my family with Celiacs who had loved focaccia prior to diagnosis.
NawaalS says
Hi Barb
I’ve just finished baking this Focaccia using all purpose gluten-free flour and mine turned out rather flat and the edges are crunchy but the centre pieces are tasty and chewy, yum!
With the gluten free flour, I think you have to use 6g yeast instead of 4, with maybe slightly less olive oil before baking and definitely use Nagi’s dryer recommendation for all 3 rising stages.
Paul Cialdella says
Recipe looks good, would love the units measurements with weights as well.
Nagi says
Just click the button under the word “Ingredients” and you can swap between metric weights and cups, Paul! N x
Paul says
Thank you, I didn’t see that option. Happy cooking!
Jesche says
Hi Nagi, can you use 00 Farina flou for this recipe? Many than, Jesche
Nagi says
You can Jesce but the texture will be softer than with a strong bread flour (see Note 1) N x
Clare Ong says
Awesome !
Ive made this four days in a row for my grandkids … onion and olive topping are the family favourite.Thankyou so much
Mary Friedl says
I needed a communion bread for our church. I found your recipe and worked with it. I converted it to a bread machine recipe and eliminated all seasonings except the salt and sugar. I also had to replace olive oil with sunflower oil due to allergies. I use Yukon gold potatoes. This bread is perfect. My Bishop and also our pastors wanted to thank you. They love the flavor and the fact that it has almost 0 crumbs.
Nagi says
I am so glad that you found it Mary! N x
Anne MacGregor says
I have made this twice and loved it both times. However, the top gets more than just golden. It looks overbaked but the inside is yummy. What am I doing wrong? I reduced the oven temp to 425 the second time.
Nagi says
It could be your oven – some run hotter than others. If you can turn your top element off then that will help or try placing a loose sheet of foil over the top once it is a good colour to stop further browning. N x
Choi Shepard says
My family can’t get enough of this! It doesn’t last so I am going to need to double it the next time. Tried rosemary with garlic and tomato toppings. Both are fantastic! Thank you for sharing this recipe.
Anne MacGregor says
I made this and it was wonderful…although I cooked it a little too long. I was wondering if I can freeze left over mashed potato for the next time?
Fiona says
I always make this with leftover mashed potato from the freezer. It works great! I freeze the potato in half cup scoops. I defrost in the microwave then add to the dough. Hope that helps!
Anne says
Sure does! Thanks. I will make sure I always have some in the freezer. Love this recipe!
Laura K. says
This was so amazingly delicious! I made the garlic version but next time I’ll try the tomato version. The texture was so chewy and the flavour was great with all that olive oil. Thank you for the recipe!
Suzanne says
Hi Nagi,
I’ve made this bread two times in one week and it’s fabulous! It hasn’t risen like yours, but that could be the cold weather we’ve been having.
What is the best way to reheat this bread in the oven to crisp it back up? All your recipes are amazing!
Sarah says
Best Focaccia ever. Made it for New Years and so many people commented on how great it was and they now have recipe too.
Clare says
Nagi – wow – what a stunning (and simple) recipe. The confit garlic and rosemary was a gorgeous topping. I will definitely be confining garlics a lot from now on! Happy 2022 and bring on that book! Thanks for all you do – Clare