Classic Garlic Bread Focaccia Recipe

Introduction

Classic Garlic Bread Focaccia is a wonderfully fragrant and airy Italian bread, perfect as a side or snack. Infused with garlic butter and sprinkled with parsley and parmigiano reggiano, it makes every meal special.

Ingredients

• 2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 5 cups all-purpose flour
• 1 1/2 tbsp kosher salt
• 1/4 cup extra-virgin olive oil
• Extra olive oil, for drizzling
• Flaky sea salt, several pinches
• Chopped flat-leaf parsley, for garnish
• Freshly grated parmigiano reggiano cheese
• 4 tbsp salted butter
• 4 cloves garlic, minced or pressed

Instructions

1. Step 1: In a medium mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Whisk thoroughly and let sit for 10 minutes until foamy to activate the yeast.
2. Step 2: Place the flour and kosher salt in the bowl of a stand mixer fitted with a dough hook. Whisk briefly to mix. Add the yeast mixture and knead on low speed for 6 minutes until the dough is stretchy and pulls away from the bowl. Alternatively, knead by hand until smooth and elastic.
3. Step 3: Lightly oil a large bowl with olive oil. Transfer the dough to the bowl and turn to coat evenly. Cover tightly with plastic wrap and refrigerate for 24 hours to enhance flavor and texture through slow fermentation.
4. Step 4: Remove the dough from the fridge. Pour 1/4 cup olive oil into a 9×13-inch metal baking pan and spread evenly. Place the dough in the pan, gently stretching it toward the edges. Cover and let rest at room temperature for 15 minutes, then use your fingertips to stretch it fully to the edges. Cover again and let rise for 3 hours at room temperature.
5. Step 5: Preheat the oven to 450℉ and allow it to reach full temperature. Uncover the dough, drizzle with a few tablespoons of olive oil, and create deep dimples all over using your fingertips. Sprinkle flaky sea salt on top. Bake for 20-25 minutes until the focaccia is golden brown, rotating the pan halfway for even baking.
6. Step 6: While baking, melt the butter in a small saucepan over medium to medium-low heat. Add the garlic and sauté for about a minute until fragrant and lightly golden. Remove promptly to prevent burning and transfer the garlic butter to a heatproof bowl.
7. Step 7: Once the focaccia is out of the oven, immediately pour the warm garlic butter over the top and brush evenly. Garnish with chopped parsley and freshly grated parmigiano reggiano. Let cool slightly on a wire rack to keep the crust crisp, or serve warm.

Tips & Variations

• For extra flavor, sprinkle rosemary or other herbs before baking.
• Use a stand mixer for easier kneading, or knead by hand for a rustic feel.
• Try substituting salted butter with unsalted butter plus a pinch of salt for more control over seasoning.
• Make extra garlic butter to drizzle over roasted vegetables or pasta.

Storage

Store focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a preheated oven at 350℉ for 5-8 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigeration overnight?

Yes, you can allow the dough to rise at room temperature for 1-2 hours instead, but the slow overnight fermentation enhances flavor and produces a lighter texture.

How do I get those signature focaccia dimples?

Use your fingertips to press firmly but gently into the dough to create deep indentations without tearing. This holds olive oil and seasoning while baking, giving focaccia its distinctive look and texture.

Classic Garlic Bread Focaccia Recipe

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4.6 from 77 reviews

Classic Garlic Bread Focaccia is a flavorful, airy Italian bread featuring a slow-fermented dough enriched with olive oil and finished with a fragrant garlic butter drizzle, parsley, and freshly grated Parmigiano Reggiano. Perfect as a savory side or standalone treat, this focaccia boasts a crispy golden crust with a soft, dimpled interior bursting with garlic and herb aromas.

• Author: Ruby
• Prep Time: 15 minutes active, plus 24 hours refrigeration and 3 hours rising
• Cook Time: 20-25 minutes
• Total Time: Approximately 27 hours and 40 minutes including rest and baking
• Yield: One 9x13-inch pan (about 12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 5 cups all-purpose flour
• 1 1/2 tbsp kosher salt
• 1/4 cup extra-virgin olive oil

Topping and Finishing

• Extra olive oil, for drizzling
• Flaky sea salt, several pinches
• Chopped flat-leaf parsley, for garnish
• Freshly grated Parmigiano Reggiano cheese

Garlic Butter

• 4 tbsp salted butter
• 4 cloves garlic, minced or pressed

Instructions

1. Activate yeast: In a medium mixing bowl, combine warm water, active dry yeast, and granulated sugar. Whisk thoroughly, then let sit for 10 minutes until foamy to activate the yeast and prepare it for dough development.
2. Prepare dough: In the bowl of a stand mixer with a dough hook, whisk together flour and kosher salt. Add the foamy yeast mixture and knead on low speed for 6 minutes until dough is stretchy and pulls away from the bowl sides. If kneading by hand, work until smooth and elastic.
3. First fermentation: Lightly oil a large bowl with olive oil. Transfer dough into bowl, turning to coat evenly. Cover tightly with plastic wrap and refrigerate for 24 hours for slow fermentation to enhance flavor and texture.
4. Shape and second rise: Remove dough from fridge. Coat a 9×13-inch metal baking pan with 1/4 cup extra-virgin olive oil evenly. Place chilled dough in the pan, gently stretching towards edges. Cover and let rest for 15 minutes. Stretch dough to edges again, cover tightly, and let rise at room temperature for 3 hours until puffy.
5. Preheat oven and prepare dough for baking: Preheat oven to 450℉ and let it stabilize for 5-10 minutes. Uncover dough and drizzle a few tablespoons of olive oil on top. Use fingertips to create deep dimples across the surface and sprinkle flaky sea salt evenly.
6. Bake focaccia: Bake for 20-25 minutes until the top and sides are deeply golden brown. Rotate pan halfway for even browning.
7. Prepare garlic butter: While baking, melt salted butter in a small saucepan over medium to medium-low heat. Add minced garlic and sauté for about a minute until fragrant and starting to turn golden. Immediately remove from heat to prevent burning and transfer to a heatproof bowl.
8. Finish focaccia: Remove focaccia from oven and immediately brush the warm garlic butter over the top evenly. Sprinkle chopped flat-leaf parsley and freshly grated Parmigiano Reggiano cheese. Let cool slightly on a wire rack to maintain crispness, or serve warm.

Notes

• For best flavor and texture, refrigerate dough for a full 24 hours to allow slow fermentation.
• Use a metal baking pan for even heat distribution and a crisp crust.
• Rotate the pan halfway through baking to ensure uniform browning.
• Make extra garlic butter to drizzle on roasted vegetables or other dishes.
• Serve focaccia slightly warm for the best taste and texture experience.

Keywords: garlic bread, focaccia, Italian bread, garlic butter focaccia, homemade bread, savory bread, yeast bread