
Black Garlic, Cherry Tomato and Basil Focaccia

Rated 5.0 stars by 2 users
New Zealand
Laura from The Culinary Letter
2 hours 30 minutes
20 minutes
This is not a recipe to be rushed as there are are resting periods for the dough, but trust us, it is definitely worth doing properly.
360g strong/high-grade flour
16g instant yeast
8g salt
250ml tepid water
20g Black Garlic Puree + extra to garnish
45ml + 30ml Olive Oil infused with Black Garlic
200g cherry tomatoes halved
sea salt flakes
basil leaves
In a stand mixer fitted with the hook attachment, mix together flour, yeast and salt.
With the mixer on low speed, slowly add in the water, followed by the Black Garlic Puree and knead until well combined - 3 minutes.
Turn the mixer up to medium speed and knead for another 6 minutes. The dough should pull away from the sides of the bowl but may still be a little sticky.
Return the mixer to low and stream in 45ml oil. Knead for 3 minutes then turn up the speed to medium. Mix until the oil has just incorporated into the dough.
Transfer the dough to an oiled bowl, cover with a damp towel and set aside in a warm place to rise for 1 hour, or until doubled in size.
Once risen place the dough in a well oiled, large baking tray (34cm x 23cm), cover with a damp towel and allow to rest for 10 minutes.
Flatten out the dough into the tray, cover with a damp towel, place in a warm place for 1 hour or until doubled in size. 10 minutes before the dough is ready, preheat your oven to Fan Bake 200*C and place a small baking tray at the bottom of your oven to preheat.
Drizzle 15ml olive oil on the dough, rub to distribute evenly and then dimple the dough (press your fingers into the dough, touching the bottom of the pan, several times). Gently nestle the cherry tomato on top, generously sprinkle sea salt and drizzle on the rest of the olive oil.
Add 1/2 cup of water to the warmed baking tray in the oven and place your focaccia dough on the rack directly above it. Bake for 20 minutes or until the top is golden brown and crispy.
Rest in the tin for 10 minutes. Then turn out onto a cutting board, garnish with torn basil leaves, dollops of extra Black Garlic Puree and extra olive oil if desired.
Cut into desired pieces and enjoy with family and friends.
This has become an absolute essential in our household — we use it on everything from breakfast eggs to steak and fish. The rich umami flavour of the black garlic paired with quality sea salt adds instant depth to any dish. It vanishes so quickly in our kitchen that I now order it by the kilo. If you’re looking for a versatile, flavour-packed seasoning, this one is a must. Highly recommend!
Thank you so much for your kind and helpful review. We're glad the Black Garlic Sea Salt is proving so versatile!
Best buy the larger quantity bag or container, its great that it doesn't contain free flowing agents, then you can use your own container and make it a special condiment on your table.
Thanks Merv, we promise to keep it pure and great tasting. :)
Only have one word to describe black garlic delicious
We're so pleased you found it delicious - that one word does sum it up nicely. Thank you!
Best condiment I have purchased in years, We put it on everything from Salads to Roast lamb, mix it with goat feta along with Black Garlic puree, it makes the feta very creamy and smooth, over tomatoes, endless uses. Its addictive (but in a good way)
I love the feta and Puree idea in particular - thank you so much for your kind review!
Amazing products. Will definitely be ordering more. Used Black garlic honey on figs. Divine
Perfect use for Black Honey... Your review is greatly appreciated. Thank you!