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Garlic Bread Focaccia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Bara
  • 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 1/4 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)
  • 1/2 tsp Red Pepper Flakes

For the Toppings

  • 1.5 cups Mozzarella (shredded)
  • 1/2 cup Parmesan Cheese (grated)
  • 2 tbsp Olive Oil (for greasing pan)
  • cornmeal (for dusting the pan)

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Roast the Garlic: Preheat the oven to 400°F (205°C). Slice off the top of the garlic head, drizzle with 1 tbsp 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.
  6. Prepare the Pan: Increase oven temperature to 475°F (246°C). Lightly grease a 9×13 inch pan with 2 tbsp olive oil, spread evenly, then sprinkle cornmeal across the pan bottom for texture.
  7. 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.
  8. Make the Garlic Butter: In a bowl, combine the roasted garlic paste, melted butter, minced parsley, red pepper flakes, and sea salt. Mix well.
  9. 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.
  10. Parbake the Dough: Bake the dough in the middle rack of the oven for 15 minutes to partially cook the base.
  11. 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.
  12. 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.

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