As an appetizer or a compliment to your meal, this delicious Italian bread will delight the senses. The roasted garlic and fresh basil with the asiago cheese is a combination of flavors...
All right my friends; let’s strap on our aprons for a delicious recipe. Roasted Garlic and Asiago Foccaccia, the name alone makes my mouth water. Just imagine me speaking to you in my lame Italian accent. What fun it is to see my kids rolls their eyes in shame. Start to finish this foccaccia will take you about 2 ½ hours. As with all good things, it is so worth the time. Here's what you'll need:
- 9 Rhodes dinner rolls (they're in the orange bag with 36 rolls, it's about a one ounce roll.)
- 1 whole head of garlic
- 1 cup grated Asiago cheese
- fresh basil (about 8 large basil leaves)
Set out 9 Rhodes dinner rolls to thaw. I like to let them thaw overnight in the refrigerator in a zippered bag. You want the rolls to be warm and bubbly so take out of the fridge and let them sit on the counter for about 30-60 min. Or you can let them sit out at room temperature for 3-4 hours.
Preheat your oven to 400°F. Take your garlic, leave the head of garlic intact, and cut off about ½ inch from the pointed ends of the garlic.
Wrap the clove in aluminum foil, with the cut ends up, and bake for one whole hour at 400°F.
This is truly the time consuming step but yummy! I actually did this the day before and put it in the fridge. Your garlic needs to be completely cool for you to handle it. I also did two heads of garlic just in case I needed more.
Unwrap the garlic from the foil after completely cool and peel off the outer papery covering. Squeeze the garlic pulp from each individual clove onto a small plate. Not all my cloves had an opening, so I just cut the tips off of them.
Take a fork and mush the roasted garlic into a pulp. Set this aside.
Reduce oven temperature to 350°F. Now that your dough is nice and warm and bubbly...
...combine them into one large ball. I tuck the edges into the bottom of the dough ball so that there aren’t any seams showing.
Roll the dough into a 12 inch circle. I spray the counter and my rolling pin with not stick cooking spray, then I flip the dough over and rotate it. I find it easier to make a circle of dough this way. When I first started working with the dough, I found it extremely frustrating when I rolled the dough out into a shape and it would ‘spring’ back at me. If you let it rest for a few minutes, then reshape, the dough will stay in place better.
Spray your pizza pan with nonstick cooking spray. Place the rolled out dough onto the pan. You will need to stretch the dough a little onto the pan.
Spread your, oh so lovely roasted garlic onto your dough. At first I tried spreading it with a fork but found that a rubber spatula worked much better. Cover with plastic wrap sprayed with nonstick cooking spray. Let it rise for 30 to 45 minutes.
In the meantime, wash and pat dry your fresh heavenly basil. I rolled the leaves into a tube and cut into thin strips with kitchen scissors. Set the fresh basil aside.
After the dough has risen for about 30 minutes, take off the plastic wrap. Make indentations in the dough about one inch apart to give it that lumpy focaccia look. I went in a circular pattern because that was easier for me to keep the spacing.
Sprinkle 1 cup of grated Asiago cheese over the dough. Place in your preheated 350 degree oven and bake for 15-20 minutes until golden brown.
Remove the focaccia from the oven and sprinkle the fresh basil over it while the cheese is still hot. Now I have a confession to make. I messed up on this step while making and taking pictures of this recipe. I cooked the basil on the bread when I should have waited to put the basil on until after it baked. It made the basil darker and almost black, but the flavor was still incredible. I didn’t realize I had done this until I started writing this post. Oops. It's all good, right? And boy, was it good!
The troops were all out of school along with a few of the neighbors. This focaccia passed the very discerning palates of the kids.
I will definitely make this again, especially because my kids are begging me to. Yummy, what an awesome pizza-ish delight! Delicious! But for now, I will hang up my apron for now until my troops demand to be fed again.
Roasted Garlic and Asiago PizzaServings: 8 | Skills: Intermediate | Prep Time: 75 min (not including thaw time) | Bake Time: 20 min
Simply delicious! Try our Roasted Garlic Asiago Pizza, it's bursting with flavor.Roasted Garlic and Asiago Pizza
9 Rhodes Yeast Dinner rolls, thawed to room temperature
1 head garlic
1 cup grated Asiago cheese
Preheat oven to 400°F. Cut 1/2-inch off pointed ends of garlic, keeping cloves intact. Place garlic, cut ends up, on aluminum foil. Wrap garlic in foil and bake for 1 hour. When cool, squeeze pulp onto a small plate and mash with a fork. Set aside.
Combine rolls and flatten into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Spread roasted garlic evenly over dough. Cover with plastic wrap and let rise for 30-45 minutes.
Remove wrap and make indentations into dough with fingers at 1-inch intervals. Sprinkle with cheese.
Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and garnish with thinly sliced fresh basil while still warm.