Focaccia with Garlic and Cilantro Topping

This is a family breakfast or breakfast for one, or for a couple that know and like each other strong enough not to care about a huge amount of garlic in it.

I made focaccia many times, but this one is based on Nigella’s recipe. It is brushed with a delicious mix of roasted garlic, chilli flakes and cilantro. I made it mostly because good food may heal you plus I hoped that garlic will influence my cold. I definitely smell like it now, but it was worth it. We had this great morning with Tomasz, eating focaccia, drinking coffee and making plans. I have a feeling that this year will rock my world, as if our plans work out, two of my big dreams will come true. So fingers crossed.

It is a very easy recipe, you need to wait for a dough to grow and for garlic to roast, otherwise it would take a moment to make it.

You will need for a dough:

• ¾ cup warm water
• 1 tsp instant yeast
• big pinch of sugar
• 2 cups flour
• 1 tsp salt
• 1 tbsp olive oil

For topping:

• 1 medium garlic head
• handful of cilantro, chopped
• 1 tsp chilli flakes
• 3 tbsp olive oil

In a cup mix water, yeast and sugar, cover and leave for few minutes on a side. Meantime in a bowl mix flour, salt and olive oil. Pour the yeast with water on it and knead for about 10 minutes, until dough is elastic. Place it in a bowl brushed with a bit of oil, cover and keep in warm place for about an hour.

Meantime cut off top of a garlic head, place it in a silver foil and bake in 175*C (375*F) for about 45 minutes. When ready, squeeze it to a blender, add cilantro, chilli, oil and blend well.

When your dough doubled it’s size, place it on a baking tray covered with a paper and form an oval shape. Cover with a towel and let it rest for about 30 minutes.

When ready press top of the dough with finger all over it, then brush with a garlic mix and bake in 200*C (400*F) for about 25 minutes.

Enjoy, Marta