If you are a garlic lover who appreciates the rustic charm of Italian bread, you’re in for a treat with this Garlic Bread Focaccia Recipe. This focaccia has that perfect combination of a crisp golden crust with tender, flavorful crumbs inside. Infused with roasted garlic butter, topped with flaky sea salt, fresh parsley, and parmigiano reggiano, each bite bursts with richness and depth. It’s comfort food elevated — ideal for a casual weeknight snack, a party appetizer, or paired alongside your favorite meal. Trust me, once you try this recipe, garlic bread will never look the same again!
Ingredients You’ll Need
Gathering the right ingredients for this Garlic Bread Focaccia Recipe is simple, and each one plays a crucial role. From yeast helping the dough rise beautifully to extra virgin olive oil delivering subtle fruitiness and moisture, these essentials come together to create a superb texture and flavor.
- 2 cups warm water: Activates the yeast and helps form the dough.
- 2 1/4 teaspoons active dry yeast: Leavens the dough, giving that wonderful airy texture.
- 1 teaspoon granulated sugar: Feeds the yeast for optimal rise.
- 5 cups all purpose flour: The sturdy but soft base for the focaccia structure.
- 1 1/2 tablespoons kosher salt: Essential seasoning, different from table salt to avoid over-salting.
- 1/4 cup extra virgin olive oil, plus more for drizzling: Adds richness and ensures a golden crust.
- Flaky sea salt: Sprinkled on top for bursts of salty crunch.
- Chopped flat leaf Italian parsley: Provides a fresh, herbaceous contrast.
- Freshly grated parmigiano reggiano: Adds nutty, savory notes finishing the bread perfectly.
- 4 tablespoons salted butter: Used to make the irresistible garlic butter topping.
- 4 cloves garlic, finely chopped or pressed: The star flavor that makes this focaccia unforgettable.
How to Make Garlic Bread Focaccia Recipe
Step 1: Activate the Yeast
Start by whisking the warm water with yeast and sugar in a medium bowl. Let it sit for about 10 minutes until the surface becomes foamy. This step is crucial as it means your yeast is alive and well, ready to puff up your dough to a deliciously light texture.
Step 2: Mix and Knead the Dough
While the yeast activates, combine the flour and kosher salt in your stand mixer bowl. Once mixed, pour in the yeast water and knead the dough on low speed for about 6 minutes until it feels soft, stretchy, and pulls away cleanly from the bowl. If you don’t have a mixer, knead by hand—it’s therapeutic and worth the effort.
Step 3: First Rise in the Refrigerator
Transfer your dough into a large bowl lightly coated with olive oil, cover tightly with plastic wrap, and refrigerate for 24 hours. This long, slow rise deepens the flavor and develops a better texture for your focaccia, making each bite more complex and satisfying.
Step 4: Shape the Dough
After the cold rise, oil a 9×13 metal baking pan generously. Stretch the chilled dough into the pan as much as possible, then cover and let it rest for 15 minutes. Gently stretch it out to the edge with your fingertips, cover again, and allow it to rise at room temperature for 3 hours. The dough will become soft and fluffy, ready to bake.
Step 5: Prepare and Bake
Preheat your oven to 450℉ and let it stabilize for at least 10 minutes to get it extra hot. Remove the plastic wrap, drizzle more olive oil over the dough, and use your fingertips to dimple the surface thoroughly — these dimples help trap olive oil and flavors during baking. Sprinkle flaky sea salt on top, then bake the focaccia for 20-25 minutes until golden and crisp all over.
Step 6: Make the Garlic Butter
While it bakes, melt the salted butter in a small saucepan over medium-low heat. Add the finely chopped garlic and sauté just until fragrant and slightly golden—this step is vital to infuse the butter with mellow, nutty garlic notes without burning.
Step 7: Finish with Garlic Butter and Toppings
Once the focaccia is out of the oven, immediately brush the garlic butter generously across the surface. Then sprinkle with chopped parsley for freshness and cover with a good grating of parmigiano reggiano for a savory, cheesy finish. Let it cool on a wire rack to keep the bottom crisp or slice while warm if you can’t wait!
How to Serve Garlic Bread Focaccia Recipe
Garnishes
Fresh parsley is a classic choice, brightening each bite with herbal notes. For an extra special touch, a sprinkle of red pepper flakes or a drizzle of balsamic glaze can add dimension while keeping that signature garlic-focus strong.
Side Dishes
This focaccia pairs wonderfully with soups like tomato basil or minestrone, and it’s a delightful companion to a crisp green salad. It also makes a fantastic side for pasta dishes, grilled meats, or charcuterie boards — its garlic and herb character complements so many flavors.
Creative Ways to Present
Slice focaccia into thick squares and serve on a rustic wooden board lined with parchment paper for a casual vibe. Or turn it into mini sandwiches stuffed with fresh mozzarella, roasted veggies, or salami. You can also use leftovers to make croutons or breadcrumbs, extending the magic of this Garlic Bread Focaccia Recipe beyond the first meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover focaccia in an airtight container or wrapped tightly in foil at room temperature. It’s best eaten within 2 days for optimal freshness, but the flavors remain wonderfully potent even after that.
Freezing
To preserve focaccia longer, freeze it in a sealed freezer bag or wrapped in foil followed by plastic wrap. When ready to enjoy, thaw overnight in the fridge or on the countertop to keep its soft texture intact.
Reheating
Rewarm focaccia in a 350℉ oven for about 10 minutes until warmed through and crisp on the edges. Avoid the microwave if possible—it can make the bread squishy and detract from that lovely crust you worked so hard to create.
FAQs
Can I use regular table salt instead of kosher salt?
It’s best to use kosher salt for this Garlic Bread Focaccia Recipe because it has larger flakes and a milder saltiness, which helps you control the seasoning better. Table salt is finer and more concentrated, so substituting it without adjusting the quantity might make the focaccia too salty.
Do I have to refrigerate the dough for 24 hours?
While you can bake focaccia after a shorter rise, the 24-hour cold fermentation enhances the flavor and texture significantly. It allows the yeast to work slowly, developing more complex and deep aromatic notes that make this recipe so special.
What if I don’t have a stand mixer?
No worries! You can knead the dough by hand. It might take a little more elbow grease, but you’ll get a great, stretchy dough with a bit of patience and love—plus it’s quite meditative and rewarding.
Can I add other herbs to the focaccia?
Absolutely! Rosemary, thyme, or oregano are fabulous additions. Just sprinkle them on top before baking or mix into the dough. They’ll complement the garlic butter beautifully, giving a personalized twist to your focaccia.
How do I know when the focaccia is done baking?
You’re looking for a focaccia that is golden brown on top and around the edges, with a crisp crust. The bread should sound hollow when tapped underneath. Because oven temperatures vary, check between 20-25 minutes to avoid over or under baking.
Final Thoughts
I truly hope you give this Garlic Bread Focaccia Recipe a try—the combination of garlicky butter, golden crust, and airy crumb is simply irresistible. Once you’ve tasted homemade focaccia made with care and quality ingredients, you’ll never want to settle for store-bought again. It’s a joy to make, share, and most importantly, savor. Happy baking!
PrintGarlic Bread Focaccia Recipe
This Garlic Bread Focaccia is a deliciously soft and airy Italian bread with a golden, crispy crust layered with fragrant garlic butter, flaky sea salt, fresh parsley, and freshly grated Parmigiano Reggiano. Made with a long, slow fermentation process in the fridge to develop flavor and texture, this focaccia is perfect as a side for any meal or simply enjoyed on its own while still warm.
- Prep Time: 15 minutes (plus 24 hour refrigeration and 3 hours room temp rise)
- Cook Time: 20-25 minutes
- Total Time: 27 hours 40 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Dough
- 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
Toppings and Finishing
- Flaky sea salt, for sprinkling
- Chopped flat leaf Italian parsley, for topping
- Freshly grated Parmigiano Reggiano, for topping
- 4 tablespoons salted butter
- 4 cloves garlic, finely chopped or pressed
Instructions
- Activate yeast: Add the warm water to a medium mixing bowl, then whisk in the active dry yeast and granulated sugar. Let the mixture sit for 10 minutes until the top becomes foamy, indicating the yeast is active.
- Mix and knead dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and kosher salt to combine. Add the foamy yeast mixture to the flour mixture and knead on low speed for about 6 minutes until the dough is stretchy and pulls away from the sides of the bowl. Alternatively, knead by hand until smooth.
- First rise (cold ferment): Transfer the dough to a large bowl lightly coated with olive oil, cover tightly with plastic wrap, and refrigerate for 24 hours to allow slow fermentation which develops flavor.
- Shape dough and second rise: Remove the dough from the refrigerator. Pour 1/4 cup olive oil into a 9×13 metal baking pan and spread evenly. Place the dough into the pan and stretch gently toward the edges. Cover and let rest for 15 minutes; then use your fingertips to stretch the dough fully to the edges. Cover tightly again and let sit at room temperature for 3 hours to rise.
- Preheat oven and prepare for baking: Preheat the oven to 450°F (232°C). Once fully preheated, let it stay on at that temperature for 5-10 minutes to ensure maximal heat. Remove the plastic wrap, drizzle the top with a couple tablespoons of olive oil, and use your fingertips to create dimples all over the surface. Sprinkle generously with flaky sea salt.
- Bake the focaccia: Place the pan in the oven and bake for 20-25 minutes until the top and sides achieve a deep golden brown and crispy crust.
- Prepare garlic butter: While the focaccia bakes, heat the salted butter in a small saucepan or skillet over medium to medium-low heat. Add the finely chopped or pressed garlic and sauté for about 1 minute until fragrant and just beginning to turn golden brown. Remove from heat immediately and transfer to a heatproof bowl.
- Finish and serve: When the focaccia is baked, remove from the oven and use a pastry brush to evenly spread the garlic butter all over the top. Sprinkle with chopped parsley and generous amounts of freshly grated Parmigiano Reggiano. Let it cool completely on a wire rack to preserve the crispness of the crust, or slice and serve warm to enjoy the soft, flavorful bread.
Notes
- Use kosher salt specifically for the dough; it has larger flakes and different saltiness than table or sea salt.
- The 24-hour cold fermentation in the fridge enhances flavor and dough texture.
- Be sure your oven is fully preheated and hot before baking for the best crust formation.
- Use a metal baking pan rather than glass for best crisping of the bottom crust.
- If you do not have a stand mixer, knead the dough by hand until smooth and elastic.
- For an even more flavorful garlic butter, you can infuse with herbs like rosemary or thyme if desired.
- Allowing the focaccia to cool on a wire rack prevents sogginess from steam trapped underneath.
