Name: Garlic Bread Focaccia Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 27 h 55 min
Cuisine: Italian
Ingredients: 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 and greasing; Flaky sea salt, for sprinkling; Chopped flat leaf Italian parsley, for topping; Freshly grated Parmigiano Reggiano cheese, for finishing; 4 tablespoons salted butter; 4 cloves garlic, finely chopped or pressed

Ingredients

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

Flaky sea salt

Chopped flat leaf Italian parsley, for topping

Freshly grated parmigiano reggiano

4 tablespoons salted butter

4 cloves garlic, finely chopped or pressed

Instructions

Step 1: In a medium mixing bowl, combine warm water, yeast, and sugar. Whisk gently and let sit for 10 minutes until the top becomes foamy.

Step 2: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and kosher salt. Add the yeast mixture and knead on low speed for 6 minutes until the dough is stretchy and pulls away from the bowl. You can knead by hand if you don’t have a mixer.

Step 3: Transfer the dough to a large bowl lightly coated with olive oil. Cover tightly with plastic wrap and refrigerate for 24 hours.

Step 4: Remove dough from fridge. Oil a 9×13 inch metal or cake pan with 1/4 cup olive oil. Place the dough in the pan, stretching it as much as possible. Cover and let rest 15 minutes. Then use your fingertips to stretch it to the edges, cover tightly, and let sit at room temperature for 3 hours.

Step 5: Preheat the oven to 450℉ and allow it to heat thoroughly for 5–10 minutes. Remove the plastic wrap, drizzle a couple tablespoons of olive oil over the dough, and create dimples all over the surface using your fingertips. Sprinkle with flaky sea salt and bake for 20 to 25 minutes until golden brown.

Step 6: While the focaccia bakes, melt the butter in a small pan over medium to medium-low heat. Add garlic and sauté until fragrant and lightly golden, about one minute. Remove from heat immediately and transfer to a heatproof bowl.

Step 7: When focaccia is done, brush the garlic butter evenly over the top. Sprinkle with chopped parsley and freshly grated parmigiano reggiano. Let cool completely on a wire rack for a crispy crust or serve warm.

Tips & Variations

Use kosher salt as indicated for proper seasoning; table salt is too fine and may over-salt the dough.

For a herby variation, add rosemary or thyme to the dough or on top before baking.

Try substituting parmesan with pecorino romano for a sharper cheese flavor.

If pressed for time, you can skip the overnight refrigeration but the slow ferment improves flavor and texture.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can knead the dough by hand for about 10 minutes until it becomes smooth and elastic instead of using a stand mixer.

Why does the recipe call for kosher salt instead of table salt?

Kosher salt has larger, coarser grains which distribute more evenly and provide better flavor control. Table salt is finer and could make the dough too salty if substituted directly.