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Garlic Bread Focaccia Recipe

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4 from 5 reviews

This Garlic Bread Focaccia is a perfect blend of fluffy interior and crunchy, golden edges, enriched with melted garlic butter. Ideal for sandwiches, as a side with soup, or enjoyed on its own, it is salty, garlicky, buttery comfort bread that epitomizes Italian flavors and textures.

Ingredients

For the Focaccia

  • 2 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 5 cups all purpose flour
  • 1 1/2 tablespoons kosher salt
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • flaky sea salt, for sprinkling
  • chopped flat leaf Italian parsley, for topping
  • freshly grated parmigiano reggiano, for finishing

For the Garlic Butter

  • 4 tablespoons salted butter
  • 4 cloves garlic, finely chopped or pressed

Instructions

  1. Activate yeast: Add warm water to a medium mixing bowl, then whisk in the yeast and sugar. Let it sit for 10 minutes until the surface becomes foamy, indicating the yeast is activated.
  2. Prepare dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and kosher salt to evenly distribute the salt. Add the activated yeast mixture and knead on low speed for 6 minutes until the dough is stretchy and pulls away from the sides. Alternatively, knead by hand.
  3. First fermentation: Transfer the dough to a large bowl coated with olive oil, cover tightly with plastic wrap, and refrigerate for 24 hours to develop flavor and texture.
  4. Shape dough in pan: Remove dough from fridge. Pour 1/4 cup olive oil into a 9x13 inch metal baking pan and spread evenly. Place dough in pan and stretch it as much as possible to the edges. Cover and let rest for 15 minutes to relax the dough, then use fingertips to stretch it fully to edges. Cover tightly and let proof at room temperature for 3 hours.
  5. Preheat oven: Set oven to 450℉. Once preheated, allow the oven to stabilize at this temperature for 5-10 minutes to ensure maximum heat.
  6. Prepare and bake focaccia: Remove plastic wrap from dough, drizzle several tablespoons of olive oil over the surface. Use fingertips to create deep dimples all over. Sprinkle flaky sea salt on top. Bake for 20-25 minutes until the focaccia is deeply golden brown on top and edges.
  7. Make garlic butter: While baking, melt butter in a small saucepan over medium to medium-low heat. Add garlic and sauté gently for about a minute until fragrant and just turning golden, then remove immediately to avoid burning.
  8. Finish and serve: Brush the hot focaccia evenly with the garlic butter. Sprinkle chopped Italian parsley and freshly grated parmigiano reggiano on top. Let cool on a wire rack to maintain crispness, or slice and serve warm.

Notes

  • Use kosher salt specifically for the dough, as it differs in saltiness and texture from table or sea salt.
  • The 24-hour refrigeration improves flavor complexity and dough texture through slow fermentation.
  • Ensure the oven is fully preheated and stabilized before baking for the best crust development.
  • Use a metal baking pan for even heat and better crust compared to glass or ceramic.
  • The garlic butter should be removed from heat as soon as garlic begins to brown to prevent bitterness.
  • Cooling the focaccia on a wire rack keeps the bottom and sides crispy by avoiding steam build-up.

Find it online: https://recipeplenty.com/garlic-bread-focaccia-recipe/