My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.
this post was submitted on 22 Jul 2024
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You can use fresh garlic, but only up to a point.
When I do it I'm going to use a long cold ferment. A few days long.
If you want to use it fresh you can peel and blanch it, or leave it in its skin and and put it in a hot dry pan like you do for some Mexican salsas. It will change the flavor though, you won't have that garlic bite.
You can also try slicing it, since that breaks fewer cells.
I’ll have to look up how to ferment garlic. She minced the garlic and then added it to the dough before the second rise.
Thanks for the tips.
Sorry, I was unclear there. By ferment I was referring to letting the dough have a long time to ferment.
You can of course ferment garlic, like you do in kimchi.