Print

Garlic Bread Focaccia Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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