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Classic Garlic Bread Focaccia Recipe

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★★★★

3.8 from 80 reviews

This Classic Garlic Bread Focaccia recipe produces a beautifully airy, flavorful Italian bread with crispy golden edges and a soft interior. Slow-fermented dough develops complexity while olive oil and garlic butter add rich, savory notes. Topped with Parmigiano Reggiano, flaky sea salt, and fresh parsley, this focaccia is perfect as a snack or accompaniment to meals.

Ingredients

Scale

For the Dough:

  • 1 1/2 tbsp kosher salt
  • 2 cups warm water (about 105-115°F)
  • 1/4 cup extra-virgin olive oil (for richness and flavor)
  • 5 cups all-purpose flour
  • 1 tsp sugar
  • 2 1/4 tsp active dry yeast

For the Topping and Finishing:

  • Freshly grated Parmigiano Reggiano cheese
  • Olive oil, for drizzling
  • Chopped flat-leaf parsley, for garnish
  • Flaky sea salt (such as Maldon brand)

For the Garlic Butter:

  • 4 tbsp salted butter
  • 4 cloves garlic, minced

Instructions

  1. Prepare the Yeast Mixture: In a medium mixing bowl, combine 2 cups of warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Whisk thoroughly and let sit for 10 minutes until the surface is foamy, ensuring the yeast is activated.
  2. Make and Knead the Dough: Place 5 cups all-purpose flour and 1 1/2 tablespoons kosher salt into the bowl of a stand mixer fitted with a dough hook and whisk to combine. Add the foamy yeast mixture. Knead on low speed for 6 minutes until the dough becomes stretchy and pulls away from the bowl sides. Alternatively, knead by hand until smooth and elastic.
  3. First Rise: Chill the Dough: Lightly oil a large bowl with extra-virgin olive oil. Transfer the kneaded dough into the bowl, turning it to coat evenly with oil. Cover tightly with plastic wrap and refrigerate for 24 hours to allow slow fermentation, which enhances flavor and texture.
  4. Second Rise: Pan and Proof the Dough: Remove the chilled dough from the fridge. Drizzle 1/4 cup extra-virgin olive oil into a 9×13-inch metal baking pan and spread evenly. Place the dough into the pan, gently stretching it toward the edges. Cover and rest for 15 minutes at room temperature until the dough is pliable, then stretch gently again to the pan edges. Cover tightly and let rise at room temperature for 3 hours until puffy.
  5. Dimple and Bake the Focaccia: Preheat the oven to 450°F and let it sit at temperature for 5-10 minutes. Uncover the dough; drizzle a couple tablespoons of olive oil on top. Using fingertips, create deep dimples all over the surface. Sprinkle flaky sea salt evenly. Bake for 20-25 minutes until the top and sides turn deep golden brown. Rotate the pan halfway through for even baking.
  6. Make the Garlic Butter: While the focaccia bakes, melt 4 tablespoons salted butter in a small saucepan over medium to medium-low heat. Add 4 cloves minced garlic and sauté for about one minute until fragrant and slightly golden. Remove from heat immediately to avoid burning and transfer to a heatproof bowl.
  7. Finish and Serve the Focaccia: Remove the focaccia from the oven. Immediately brush the warm garlic butter evenly over the top using a pastry brush. Sprinkle chopped flat-leaf parsley and freshly grated Parmigiano Reggiano cheese. Let cool slightly on a wire rack to keep the crust crisp or slice and enjoy warm.

Notes

  • Using a stand mixer with a dough hook makes kneading easier, but hand kneading works well too.
  • Slow refrigeration for the first rise improves flavor and texture with enhanced airiness.
  • Be careful to not burn garlic when making garlic butter; remove from heat as soon as it turns golden.
  • The focaccia is best enjoyed fresh and warm but can be stored in an airtight container for 1-2 days.
  • Extra garlic butter can be saved for drizzling on vegetables or other dishes.

Keywords: garlic focaccia, Italian bread, garlic bread, focaccia recipe, easy focaccia, bread baking

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