I was really hoping the crumb on this foccacia would turn out to be more open but it had a great taste from roasted garlic infused olive oil and the fresh rosemary. I poked pickled garlic cloves into one of these, and pitted olives into the other – both got some mashed roasted garlic. I poked the mashed garlic down with the olives on this one and spread it more liberally atop the loaf with the pickled garlic.
This recipe came from Nancy Silverton, as did this Youtube. My dough was plenty wet and it got plenty of time to rise. I didn’t have the 10″ pans she used so I went with 8″ pans. For the oil, I zapped a handful of peeled cloves covered with about 1/2 cup of olive oil and a tablespoon of chopped rosemary, about 3 minutes on high, then mashed and chopped the garlic. It crisped nicely atop the one loaf.