Name: Classic Garlic Bread Focaccia Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 24 h 55 min
Cuisine: Italian
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

Introduction

Garlic bread focaccia combines the rich, buttery garlic flavor of classic garlic bread with the thick, chewy texture of focaccia. It’s perfect as a side dish, appetizer, or even on its own. With simple ingredients and a hands-off preparation, you can achieve restaurant-quality bread right in your kitchen.

A tray of golden-brown, pull-apart bread rolls sits in a black baking pan on a white marbled surface, each roll having a slightly shiny and crispy top sprinkled with green chopped herbs and grated white cheese. The bread pieces are round and puffy, packed closely in a grid pattern covering the entire pan, with some areas showing a light crispness and a soft, airy texture inside. The herbs scatter evenly over the surface, adding a fresh color contrast to the warm tones of the bread crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dough:

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

For topping and finishing:

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

For the garlic butter:

4 tbsp salted butter
4 cloves garlic, minced or pressed

Instructions

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.

Step 2: Place the all-purpose flour and kosher salt in the bowl of a stand mixer fitted with a dough hook. Briefly whisk to combine. Add the yeast mixture and knead on low speed for 6 minutes until the dough is stretchy and pulls away from the sides. If kneading by hand, work until smooth and elastic.

Step 3: Lightly oil a large bowl with olive oil. Transfer the dough, turning to coat with oil. Cover tightly with plastic wrap and refrigerate for 24 hours to develop flavor and texture.

Step 4: Remove the dough from the fridge. Pour 1/4 cup extra-virgin olive oil into a 9×13-inch baking pan and spread evenly. Place the dough in the pan, gently stretching towards the edges. Cover and rest at room temperature for 15 minutes. Then use your fingertips to stretch the dough all the way to the edges. Cover tightly and let rise at room temperature for 3 hours.

Step 5: Preheat the oven to 450℉ and allow it to fully heat for 5-10 minutes. Drizzle the dough with a couple tablespoons of olive oil and use your fingertips to create deep dimples across the surface. Sprinkle flaky sea salt on top. Bake for 20-25 minutes until golden brown, rotating halfway for even baking.

Step 6: While baking, melt the salted butter in a small saucepan over medium to medium-low heat. Add the minced garlic and sauté for about a minute until fragrant and lightly golden. Remove from heat to prevent burning and transfer to a heatproof bowl.

Step 7: Remove the focaccia from the oven and immediately brush the warm garlic butter evenly over the top. Sprinkle with chopped flat-leaf parsley and freshly grated parmigiano reggiano. Let cool slightly on a wire rack before slicing and serving.

Tips & Variations

Use all-purpose flour for a soft, airy texture; bread flour can give a chewier result.

Keep water temperature around 110°F to activate yeast without killing it.

Don’t rush the slow rise for the best airy, holey texture.

Substitute fresh herbs like rosemary or thyme for parsley to change the flavor profile.

Make extra garlic butter to drizzle over roasted vegetables or other dishes.

Storage

Store focaccia covered with a kitchen towel at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. To freeze, wrap portions or the whole loaf tightly in plastic wrap and place in a freezer bag for up to 3 months. Reheat wrapped in foil in a 350°F oven for 10-15 minutes, or toast slices for a crispy edge.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can replace the active dry yeast with the same amount of instant yeast. Skip the proofing step and mix it directly with the flour.

Why is kosher salt recommended instead of table salt?

Kosher salt has larger crystals and less sodium per tablespoon, which helps prevent the bread from becoming too salty. Table salt or sea salt can lead to an overly salty focaccia.