IngredientBeginner
Roasted Garlic
Garlic roasted soft and sweet for folding into dough.
Whole heads of garlic roasted until the cloves turn soft, golden, and sweet, losing their sharp bite. Squeezed out of their skins, the cloves fold into focaccia, sourdough, and rolls as an inclusion. They're soft and a little wet, so add them during folds or lamination, not in the first mix.
By Henry Hunter · Updated
Henry's notes from the bench
- Cut the top off the head, drizzle it with olive oil, wrap it in foil, and roast at 400°F (200°C) for about 40 to 45 minutes, until the cloves are soft all the way through.
- Keep roasted garlic, and anything with garlic in oil, in the fridge and use it within a few days, or freeze it. Never leave garlic in oil sitting at room temperature.
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