Classic Garlic Bread Focaccia Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake focaccia: Bake for 20-25 minutes until the top and sides are deeply golden brown. Rotate pan halfway for even browning.
- 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.
- 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
Find it online: https://cookwithruby.com/classic-garlic-bread-focaccia-recipe/
