Classic Garlic Bread Focaccia Recipe

If you adore the aroma of freshly baked bread mingling with garlic and herbs, then you’re in for a real treat with this Classic Garlic Bread Focaccia Recipe. This soft, airy Italian bread is beautifully golden on the outside, bursting with flavors from fragrant garlic butter, flaky sea salt, and a sprinkle of Parmigiano Reggiano. It’s the perfect companion for everything from soup nights to an elegant appetizer, and once you try making it yourself, you’ll wonder why you ever bought focaccia from the store. Stick with me here, because this recipe brings together simple ingredients and classic techniques to create something truly unforgettable.

Ingredients You’ll Need

Getting the ingredient list down is the first exciting step to creating this masterpiece. Each item is straightforward yet crucial, contributing to the texture, flavor, and that stunning golden crust you expect from a perfect focaccia.

• Kosher salt: Adds balanced seasoning and helps with gluten structure for chewy texture.
• Warm water (105-115°F): Activates the yeast gently without killing it.
• Extra-virgin olive oil: Brings richness and a fruity depth—don’t skimp on quality!
• All-purpose flour: Forms the hearty base of the dough with just the right protein content.
• Sugar: Feeds the yeast, ensuring a great rise and subtle sweetness.
• Active dry yeast: The powerhouse behind your dough’s lift and lightness.
• Salted butter: Blended with garlic for a luxurious, golden topping.
• Fresh garlic: Minced to infuse that distinctive, irresistible bite of garlic flavor.
• Freshly grated Parmigiano Reggiano: Adds a nutty, savory finish with a bit of crunch.
• Chopped parsley: A fresh, green accent that brightens every bite.
• Flaky sea salt: Provides bursts of salty crunch on top, elevating every mouthful.

How to Make Classic Garlic Bread Focaccia Recipe

Step 1: Prepare the Yeast Mixture

Start by pouring warm water into a medium bowl, then whisk in the active dry yeast and sugar. Let this magic mixture sit for about 10 minutes until it’s delightfully foamy on top. This step tells you the yeast is alive and ready to work its magic, ensuring your focaccia rises perfectly.

Step 2: Make and Knead the Dough

In a large bowl or your stand mixer, combine the flour and kosher salt, mixing briefly to distribute. Slowly add your yeast mixture and start kneading with a dough hook or by hand. Knead for about 6 minutes until the dough becomes softly elastic and pulls away from the bowl. This process is what builds the gluten, giving your focaccia its characteristic chewy yet tender crumb.

Step 3: First Rise: Chill the Dough

Lightly oil a large bowl and place your dough inside, rolling it gently to coat with oil. Cover tightly with plastic wrap and pop it into the refrigerator for 24 hours. This slow, cold fermentation deepens the flavor, enhances the texture, and makes your focaccia taste like it’s straight from an Italian bakery.

Step 4: Second Rise: Pan and Proof the Dough

Remove the chilled dough and oil a 9×13-inch pan generously. Turn your dough into the pan, stretching it gently toward the edges. Cover and rest for 15 minutes, then stretch it fully to the pan’s corners with your fingertips. Cover again and let it rise at room temperature for 3 hours—this time lets the dough soften and puff up beautifully.

Step 5: Dimple and Bake the Focaccia

Preheat your oven to 450℉ and allow it to come fully to temperature for the best bake. Drizzle olive oil over the dough and create deep dimples all over with your fingertips. These dimples aren’t just decorative—they hold pockets of oil and garlic flavor. Sprinkle flaky sea salt on top, then bake for 20-25 minutes until you see a golden crust with inviting browns. A mid-bake rotation helps it color evenly.

Step 6: Make the Garlic Butter

While your focaccia bakes, melt butter slowly in a pan, then add minced garlic and sauté just briefly until fragrant and lightly golden. Remove from heat immediately to avoid bitterness. This garlicky butter is the heart of your bread’s flavor punch, so treat it with care!

Step 7: Finish and Serve the Focaccia

Once your focaccia emerges hot from the oven, brush or drizzle the warm garlic butter evenly across the top. Sprinkle bright chopped parsley and freshly grated Parmigiano Reggiano right away, allowing the cheese to soften into the crust’s nooks. Let it cool just a bit on a rack to keep the crust crisp, or dive right in while it’s still warm and irresistibly fragrant.

How to Serve Classic Garlic Bread Focaccia Recipe

Garnishes

Chopped parsley is not just a pretty garnish but adds a refreshing herbal brightness that balances the rich garlic butter. For an elegant touch, consider a scatter of microgreens or a drizzle of balsamic glaze for a sophisticated contrast.

Side Dishes

This focaccia pairs like a dream with soups, particularly creamy tomato or hearty minestrone. It’s also perfect alongside a crisp green salad or antipasto platter with olives, cured meats, and cheeses. The salty, garlicky bread offers a perfect textural and flavor balance to lighter sides.

Creative Ways to Present

Transform your focaccia into a shareable snack by cutting it into bite-size squares and serving it with dipping bowls of olive oil infused with herbs or balsamic vinegar. You can even slice it horizontally and stuff with fresh mozzarella, roasted veggies, or prosciutto for a lively sandwich. The possibilities with this Classic Garlic Bread Focaccia Recipe are truly endless!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover focaccia tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it stays fresh for up to 2 days, but keep it away from humid spots to avoid sogginess.

Freezing

This focaccia freezes beautifully! Wrap individual slices or the whole loaf tightly in foil and place inside a freezer bag. You can keep it frozen for up to 3 months—perfect for making ahead or saving for a quick snack later.

Reheating

To revive that fresh-baked crispness, reheat leftover focaccia in a 350℉ oven for about 10 minutes. If frozen, thaw at room temperature first, then warm. This little step brings back the irresistible crust and soft interior every time.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Since instant yeast doesn’t need to be proofed, you can mix it directly with the flour, but reduce the water slightly to adjust for moisture. The rise times should stay about the same.

What if I don’t have a stand mixer?

No worries! You can absolutely knead this dough by hand. It just takes a bit more elbow grease—knead on a clean surface for around 8-10 minutes until the dough feels smooth and elastic.

Why is the dough chilled overnight?

The overnight chill allows the dough to ferment slowly, encouraging deeper flavor complexity and improving texture. This slow rise also makes the bread lighter and more awesome than a quick-rise focaccia.

Can I add other toppings to this focaccia?

Absolutely! Feel free to add sliced olives, cherry tomatoes, rosemary, caramelized onions, or even a sprinkle of chili flakes before baking. Just be sure not to overload, so the dough still cooks evenly.

Is this focaccia gluten-free?

This particular recipe uses all-purpose wheat flour, so it is not gluten-free. However, you could experiment with gluten-free flour blends designed for bread baking, though results may vary.

Final Thoughts

Making this Classic Garlic Bread Focaccia Recipe is truly a joy that fills your kitchen with inviting aromas and results in a stunning, tasty bread everyone will love. It’s approachable enough for any home baker yet delivers that wonderful crust and soft crumb you crave. Give it a go soon; your friends and family will thank you, and you might just find this becoming your new go-to comfort bread!

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