If you have ever dreamed of marrying the irresistible flavors of garlic bread with the fluffy, pillowy texture of focaccia, then this Garlic Bread Focaccia Recipe is about to become your new obsession. It’s a sensational blend of aromatic roasted garlic, buttery goodness, and melty cheeses that come together in a golden, crusty masterpiece. Whether you’re serving it as an appetizer, a side, or a snack, this focaccia brings warmth and comfort to any table, making every bite feel like a special moment shared with friends and family.
Ingredients You'll Need
The beauty of this Garlic Bread Focaccia Recipe is how it takes simple, everyday ingredients and transforms them into a spectacular crowd-pleaser. Each component plays a crucial role—from the rich olive oil adding silkiness and color, to the fine sea salt helping balance the flavors perfectly.
- Warm Water (2 cups): Activates the yeast and creates the perfect environment for the dough to rise.
- Honey (1 tsp): A tiny touch of sweetness to help jumpstart the yeast fermentation.
- Rapid Rise Yeast (1 packet): The magic behind your airy, fluffy focaccia.
- Olive Oil (3 tablespoon + 1 tablespoon for garlic + 2 tablespoon for pan): Adds moisture, richness, and that signature golden crust.
- Pizza Flour, Tippo 00 (5 cups): Finely milled for the perfect chewy but tender crumb.
- Fine Sea Salt (2 teaspoon + 2 teaspoon for garlic butter): Enhances every flavor layer, balancing the richness.
- Garlic Head (1, top slightly cut): Roasted until soft and caramelized, giving the focaccia its iconic garlicky punch.
- Butter (6 tbsp, melted): Blended with garlic to create a decadent, spreadable butter topping.
- Parsley (2 tbsp, minced): Fresh and herbaceous, lifting the dish with bright notes.
- Red Pepper Flakes (½ tsp): Adds a gentle heat that balances the richness.
- Mozzarella (1.5 cups, shredded): Melts beautifully on top for that gooey, cheesy layer everyone loves.
- Parmesan Cheese (½ cup, grated): Offers a sharp, nutty contrast to the mozzarella.
How to Make Garlic Bread Focaccia Recipe
Step 1: Activate the Yeast and Mix the Dough
Start by waking up your yeast in warm water combined with honey, allowing it to bubble and activate, which takes about 10 minutes. Then add olive oil, fine sea salt, and pizza flour to create a sticky, shaggy dough. Remember, it’s crucial not to overmix here; the dough should look wet and a bit lumpy, which sets the stage for an airy focaccia texture.
Step 2: Rise, Stretch, and Fold the Dough
After the initial mix, cover your bowl and let the dough rest for 20 minutes. Then the magic of stretch and fold begins. Lightly oil your hands and gently lift one side of the dough, folding it toward the center. Repeat this motion around the bowl 4-6 times in a clockwise fashion. Rest for another 20 minutes and repeat this stretch and fold process two more times. This technique helps develop the gluten, creating strength and elasticity for that perfect focaccia crumb.
Step 3: Bulk Fermentation
Now your dough is ready for its big rise. Cover it again and let it bulk ferment for 1-2 hours at room temperature until it doubles in size. For even better flavor and structure, you can refrigerate it overnight—allowing the dough to cold ferment slowly, which deepens the taste and improves the crust. Just remember to let it come to room temperature for about 60-90 minutes before shaping.
Step 4: Roast the Garlic
Preheat your oven to 400 degrees Fahrenheit. While your dough is fermenting, prepare the garlic by slicing off the top, drizzling with olive oil, and sprinkling sea salt. Wrap it tightly in foil and roast for 35-40 minutes until the cloves turn soft and golden. Once cooled, squeeze out the roasted cloves and mash them into a luscious, fragrant paste that will infuse your focaccia with irresistible garlic flavor.
Step 5: Prepare Your Pan and Shape the Dough
Increase your oven temperature to 475 degrees Fahrenheit. Drizzle 2 tablespoons of olive oil into a 9-by-13-inch pan, spreading it evenly, and sprinkle cornmeal over the oil—this gives the focaccia bottom a subtle crunch and “pizza-like” feel. Gently transfer your dough into the pan, taking care not to deflate the air bubbles. Cover with a baking sheet and let it rise again for 45-60 minutes so it becomes beautifully puffy.
Step 6: Dimple the Dough and Add Garlic Butter
Mix your roasted garlic with melted butter, minced parsley, red pepper flakes, and sea salt to create a vibrant garlic butter spread. Lightly spoon half of this mixture over the dough’s surface. Using your fingertips, dimple the dough all over by pressing gently about an inch deep—this is a signature focaccia technique that traps flavors and develops texture. Don’t forget to push the dough lightly into the pan corners for an even rise.
Step 7: Parbake the Focaccia
Slide your pan onto the middle rack and partially bake the bread for 15 minutes. This step sets the crust and makes sure the interior cooks evenly once the cheese toppings go on.
Step 8: Add Cheeses and Final Bake
Pull the focaccia from the oven and sprinkle a thin layer of shredded mozzarella, followed by a generous dusting of grated Parmesan. Drizzle the remaining garlic butter over the top for that luscious, buttery finish. Return to the oven for an additional 10-15 minutes, or until the cheese bubbles and the edges turn a glorious golden brown.
Step 9: Rest and Serve
Once out of the oven, allow the focaccia to rest for 5-10 minutes before slicing. This rest time lets everything set and ensures each slice holds its shape beautifully, delivering a perfect bite every time.
How to Serve Garlic Bread Focaccia Recipe
Garnishes
Freshly chopped parsley sprinkled over the top brings a burst of color and a fresh herbal note that brightens the focaccia after baking. A light drizzle of high-quality extra virgin olive oil or a sprinkle of flaky sea salt right before serving can also elevate every bite to the next level.
Side Dishes
This Garlic Bread Focaccia pairs wonderfully with vibrant salads, such as a crisp arugula with lemon vinaigrette, or alongside warm, hearty soups like creamy tomato basil or rustic minestrone. Its rich, garlicky flavor enhances simple meals effortlessly, making it a superstar side dish.
Creative Ways to Present
Try cutting your focaccia into smaller squares or long strips for a casual party platter. It pairs fabulously with dipping oils infused with balsamic vinegar, chili flakes, or rosemary. For a fun twist, use leftover focaccia to make gourmet sandwiches layered with roasted veggies, cured meats, or fresh mozzarella.
Make Ahead and Storage
Storing Leftovers
Store any leftover Garlic Bread Focaccia Recipe in an airtight container at room temperature for up to 2 days to maintain its soft, chewy texture. Avoid refrigeration if possible, as it can dry out the bread quickly.
Freezing
You can freeze this focaccia wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw it overnight at room temperature, and then reheat to refresh its crust and melty cheese.
Reheating
To bring your focaccia back to life, preheat your oven to 350 degrees Fahrenheit and warm the bread for 10-15 minutes. This method crisps up the crust without drying out the soft interior or losing that mouthwatering garlic butter flavor.
FAQs
Can I use regular all-purpose flour instead of pizza flour?
Absolutely! While pizza flour (Tipo 00) provides a tender, chewy crumb thanks to its fine milling, all-purpose flour will still yield a tasty focaccia. Just expect a slightly different texture, a bit less silky but still delicious.
Why is resting the dough multiple times important?
Resting the dough allows the gluten to develop gradually, which strengthens the dough’s structure. This technique creates those beautiful air pockets and a light, airy crumb that makes focaccia so special.
Can I skip roasting the garlic?
Roasting garlic mellows its sharpness and adds a sweet, caramelized flavor that’s key to this recipe. You can use raw minced garlic, but the flavor will be more pungent and less smooth—roasting is highly recommended for the best result.
Is it necessary to use cornmeal in the pan?
Using cornmeal is a simple trick to keep the focaccia from sticking to the pan and adds a slight crisp texture to the bottom crust. It’s not mandatory but definitely enhances your focaccia experience.
How long can I refrigerate the dough for cold fermentation?
The dough can be refrigerated for up to 24 hours for cold fermentation. This slow ferment develops flavor and improves texture, making your Garlic Bread Focaccia Recipe taste even more complex and satisfying.
Final Thoughts
I can’t wait for you to try this Garlic Bread Focaccia Recipe and experience the perfect harmony of garlic, buttery richness, and cheesy goodness baked into every golden, fluffy slice. It’s the kind of recipe that brings smiles, sparks conversation, and fills homes with mouthwatering aromas. Whether you make it for a special occasion or just because, this focaccia guarantees a happy, delicious moment with every bite.
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Garlic Bread Focaccia Recipe
- Prep Time: 1 hour 30 minutes (including resting and stretch-fold cycles, excluding overnight ferment)
- Cook Time: 50 minutes (40 min garlic roasting + 15 min parbake + 15 min final bake, with some overlap)
- Total Time: 14 hours (including overnight cold fermentation and dough rising times)
- Yield: 16 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Garlic Bread Focaccia recipe combines the airy softness of classic Italian focaccia with the rich flavors of roasted garlic butter and a cheesy topping. The dough undergoes a gentle stretch-and-fold technique to develop gluten and is cold fermented overnight for enhanced texture and flavor. Roasted garlic is blended into melted butter with herbs and spices, then generously spread on the dough before baking. Topped with mozzarella and Parmesan cheese, this focaccia comes out with a golden crust and melty, savory cheese that creates the perfect garlic bread experience.
Ingredients
For the Dough
- 2 cups Warm Water
- 1 tsp Honey
- 1 packet Rapid Rise Yeast (about 2 ¼ tsp)
- 3 tbsp Olive Oil
- 5 cups Pizza Flour (Tipo 00)
- 2 tsp Fine Sea Salt
For the Roasted Garlic Butter
- 1 head Garlic (top slightly cut off)
- 1 tbsp Olive Oil (for roasting garlic)
- 6 tbsp Butter (melted)
- 2 tsp Sea Salt
- 2 tbsp Parsley (minced)
- ½ tsp Red Pepper Flakes
For the Toppings
- 1.5 cups Mozzarella (shredded)
- ½ cup Parmesan Cheese (grated)
- 2 tbsp Olive Oil (for greasing pan)
- cornmeal (for dusting the pan)
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, honey, and rapid rise yeast. Let the mixture sit for 10 minutes until it becomes frothy and activated.
- Mix the Dough: Add the olive oil, sea salt, and pizza flour to the yeast mixture. Use a rubber spatula to gently combine until you form a sticky, shaggy dough—do not overmix. It should look wet and lumpy at this stage.
- Rise, Stretch, and Fold: Cover the bowl and allow the dough to rest for 20 minutes. Lightly oil your hands, stretch one side of the dough, and fold it towards the center. Rotate the bowl clockwise and repeat this stretch-and-fold motion 4-6 times. Cover and rest for another 20 minutes, then repeat the process two more times (total of three stretch-and-folds over one hour).
- Bulk Fermentation: Cover the dough again and let it rise at room temperature for 1–2 hours until doubled in size. Alternatively, for enhanced flavor, cold ferment the dough overnight in the refrigerator wrapped in plastic wrap. Before shaping, bring the dough to room temperature for 60-90 minutes.
- Roast the Garlic: Preheat the oven to 400°F (205°C). Slice off the top of the garlic head, drizzle with 1 tablespoon olive oil, sprinkle with salt, and wrap tightly in foil. Roast for 35–40 minutes until soft and golden. Cool, then squeeze the cloves into a bowl and mash into a paste.
- Prepare the Pan: Increase oven temperature to 475°F (246°C). Lightly grease a 9×13 inch pan with 2 tablespoon olive oil, spread evenly, then sprinkle cornmeal across the pan bottom for texture.
- Transfer the Dough: Gently transfer the dough into the prepared pan, being careful to keep air bubbles intact. Cover the pan with a baking sheet and let the dough rise again for 45-60 minutes until puffy.
- Make the Garlic Butter: In a bowl, combine the roasted garlic paste, melted butter, minced parsley, red pepper flakes, and sea salt. Mix well.
- Dimple the Dough and Apply Butter: Lightly spread half of the garlic butter mixture over the dough’s surface. Using your fingertips, press about an inch deep all over the dough creating dimples. Press the dough gently into the corners of the pan as you go.
- Parbake the Dough: Bake the dough in the middle rack of the oven for 15 minutes to partially cook the base.
- Add Cheese and Final Bake: Remove the parbaked focaccia and spread a thin layer of mozzarella, Parmesan, and the remaining garlic butter over the top. Return to the oven and bake an additional 10-15 minutes until cheese is bubbly and crust edges turn golden brown.
- Rest and Serve: Let the focaccia rest for 5-10 minutes before slicing to allow the cheese to set slightly. For best texture, remove from the pan soon after baking to avoid sogginess.
Notes
- Cold fermenting the dough overnight greatly enhances flavor and improves texture.
- Using Tipo 00 pizza flour yields a tender yet chewy focaccia crumb.
- Do not overmix the dough early on to maintain lightness and air bubbles.
- Press the dough gently to create characteristic focaccia dimples which help hold garlic butter and toppings.
- Roasting garlic mellows its sharpness and intensifies sweetness for the butter mixture.
- Allow the focaccia to rest before slicing to avoid cheese and toppings sliding off.
- Removing the focaccia from the pan shortly after baking prevents the bottom from steaming and getting soft.
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