Please enter the email you’re using for this account.
Parve
Easy
2 Hours, 40 Minutes
Diets 
I had so much fun trying out this amazing recipe. I’m sure you’ll love being creative with the toppings just as I was!
1 recipe focaccia dough (see note)
2–3 handfuls peeled garlic cloves, such as Mr. Dipz
Gefen Olive Oil, for smearing
1 jalapeño pepper, very finely sliced (you can use a mandolin or food processor for paper-thin slices)
1/2 red pepper, diced
handful grape tomatoes
1/2 cup Gefen Sliced Green Olives
4–5 mushrooms, sliced
2–3 tablespoons caramelized onions
herbs of choice, such as fresh parsley or dill, for sprinkling
salt, to taste
To prepare the dough, you can choose the slow-rise method or the quick-bake method. For the slow-rise method, spread out dough onto greased and floured Gefen Parchment Paper and refrigerate overnight, covered. For the quick-bake method, allow dough to rise for 45 minutes and knead until smooth, then spread out the dough onto greased and floured parchment paper.
Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius). Line a baking sheet with parchment paper.
Place garlic onto baking sheet and roast for 45–60 minutes, until golden-brown and soft. Remove from oven to cool.
Raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Create indents with your fingertips all over the dough.
Smear the surface of the dough with olive oil and sprinkle with toppings of your choice and a bit of salt. You can either divide the toppings and use some for each quarter of the dough or use any combination of toppings all over.
Cover the pan and bake for 30 minutes. Remove cover and bake for an additional seven to 10 minutes. Remove from oven and serve warm or at room temperature.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
How Would You
Rate this recipe?
Please log in to rate
Reviews