Miso & Black Garlic Focaccia

Prep time: 2hrs | Serves: 8

Ingredients: ‍ ‍

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g caster sugar

• 8g sea salt

• 350g warm water

• 40g extra virgin olive oil

For the Topping:

• 40g white miso paste

• 6 cloves black garlic (approx. 30g), mashed

• 30g extra virgin olive oil

• 10g honey

• 2g freshly ground black pepper

• 5g sesame seeds (optional)

• 2g sea salt (for finishing)

Method:

1. In a large bowl, combine the bread flour, yeast, sugar and salt, keeping the salt and yeast separate initially.

2. Add the warm water and olive oil. Mix to form a soft, sticky dough.

3. Knead for 8–10 minutes until smooth and elastic. The dough should remain slightly tacky.

4. Place into a well-oiled bowl, cover and leave to prove for 1 hour, or until doubled in size.

5. Generously oil a baking tray and tip the dough into it. Gently stretch it out to fill the tray, being careful not to knock out too much air.

6. Cover and leave to prove again for 30–40 minutes until puffed and airy.

7. Preheat your oven to 220°C (fan 200°C).

8. In a small bowl, mix together the miso paste, mashed black garlic, olive oil, honey and black pepper until smooth and spreadable.

9. Drizzle a little olive oil over the dough, then use your fingertips to press deep dimples all over the surface.

10. Spoon and swirl the miso and black garlic mixture across the top, letting it settle into the dimples.

11. Sprinkle with sesame seeds and a light pinch of sea salt.

12. Bake for 20–25 minutes until golden, crisp on the outside and soft inside.

13. Remove from the oven and allow to cool slightly before slicing.

14. Taste and adjust next time if needed — more miso for depth or a touch more honey to balance the savoury richness.

Storage:

Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh the texture. Suitable for freezing for up to 1 month.