Focaccia with smoked garlic and Balsamico dip

In the past, garlic was mainly smoked to extend the shelf life. But there's another important reason to smoke garlic: the delicious smoke aroma! The garlic is smoked over a smoldering fire, this is still done very traditional. The process can take up to 10 days. The smokey flavour becomes better when you do not press it, but chop it instead.

When the smell of this delicious focaccia bread spreads through the house, you probably want to to dig in right away!

3,5 dl. lukewarm water
4.5 tbsp. olive oil
3 tl. salt
540g bread flour
3 tl. yeast
3 smoked garlic cloves, finely chopped
1 smoked garlic bulb, halved
2 tl. dried rosemary
2 tl. sea ​​salt
3 tbsp. olive oil
1 el. grated Parmesan cheese
1 el. Crema di Balsamico

1. Sift the flour and mix with the yeast in a large mixing bowl. Add oil, water, two finely chopped garlic cloves and salt and knead in about 5 minutes until smooth. Brush the dough ball with 1 tablespoon of oil and put back in the bowl. Cover with a clean, damp tea towel and rise for 1 hour.
2. Preheat the oven to 200 degrees.
3. Roll out the dough on a floured worktop to a circle of about 1 cm thick. Place the dough on a baking sheet. Sprinkle with the last finely chopped garlic clove, rosemary, Parmesan cheese and salt and press lightly into the dough.
4. With your fingers, press shallow holes in the bread. Pour over the remaining olive oil and let it sink into the holes.
5. Bake the focaccia together with the halved smoked garlic bulbs in the oven for about 20 minutes until golden brown.
6. Meanwhile fill a small bowl with a layer of your best olive oil and then pour in a little Crema di Balsamico.



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