I’m going to start this post off with a confession. I LOVE garlic bread; I mean, really, who doesn’t, right? I remember way back when I was in school, and getting excited because mom was making spaghetti for dinner. Spaghetti meant garlic bread! She used a spread she bought at the store, which was fine when I was a kid. Then I began working at a family-owned, Trattoria, or in English, an Italian restaurant. On my first day, the owner Geno, a first-generation Italian immigrant, emphasized the importance of understanding the cuisine. He offered me a piece of his Focaccia Garlic Bread, and at 17 years old, I vividly recall the moment of realization as I savored the authentic taste of Italian garlic bread.
Get ready to impress your loved ones with this authentic Focaccia Garlic Bread straight from Italy. You’ll make focaccia at home that is soft and chewy on the inside, beautifully golden brown, and crispy around the edges. With an elusive hint of parmesan, it boasts incredible flavor, enhanced by our simple garlic-infused olive oil that is used in both the dough and during baking.
Ingredients
- Bread Flour: Bread flour creates baked goods that have more structure and are more chewy compared to all-purpose flour. All-purpose flour can also be used if that’s what you have on hand.
- Active Dry Yeast: This recipe calls for active dry yeast, which needs be be activated in water before use. You can substitute instant yeast, which doesn’t need to be activated and can simply be added to the dry ingredients. If you use instant yeast, you may eliminate the honey.
- Honey – A small amount of honey feeds the yeast.
- Olive Oil – You know what I say, “If you don’t like the taste of your olive oil off of a spoon you won’t like it in your dish.”
- Garlic Oil: This is easy to make using my Garlic Oil recipe.
- Roasted Garlic Butter: Adding crushed roasted garlic to unsalted butter creates a complex flavor profile that is sweet, mellow, nutty, and rich. Of course, you can use raw minced garlic. If you use salted butter, be mindful the salt content when you add salt to the finished bread.
- Grated Parmesan Cheese: This is one of those times that “the old fashioned way” is the best way. Fresh grated Parmigiano-Reggiano cheese will elevate this garlic bread above restaurant quality. Of course, you can substitute store bought grated parmesan cheese.
- Kosher Salt
How to Make Focaccia Garlic Bread
- Combine the water, yeast, and honey in a glass measuring cup. Stir a couple of times then allow to sit for 5 minutes.
- In a glass mixing bowl, add the flour and salt. Mix to combine.
- Add the water, honey, and yeast mixture to the dry ingredients. Add one tablespoon of olive oil. Mix until just combined.
- Coat the inside of a large glass bowl with one tablespoon of olive oil. Transfer the dough to the glass bowl. Cover with aluminum foil, saran wrap, or a damp towel—allow to rise on the counter for 6-8 hours OR in the refrigerator for 8-16 hours.
- Coat a 13×9-inch or 10-inch round baking pan with 1 tablespoon of garlic oil. Form a fist with your hand and press it gently but firmly into the center of the puffy dough to deflate it. Then, fold the edges of the dough towards the center to shape it into a ball. Transfer the ball of dough, smooth side down, to the baking pan. Gently stretch and flatten the dough to fit the pan (don’t worry if the dough isn’t flat or reaches into the corners). Cover with a damp towel, and allow the dough to spread naturally and rise in a warm place, for about 1-2 hours.
- Preheat oven to 450˚F.
- In a small pan, combine 1 tablespoon of garlic oil, 2 tablespoons of butter, and 4 cloves of crushed roasted garlic. Cook for 2-3 minutes until fragrant. Use caution not to burn the garlic. Remove from heat.
- Using your fingers, dimple the entire surface of the dough. Drizzle the olive oil, butter, and garlic mixture over the dough. Use your hands or a pastry brush to spread evenly (use caution as the mixture may still be hot). Sprinkle with the parmesan cheese and Kosher salt.
- Place pan in the oven. Immediately lower the temperature to 425˚F. Bake for 25 minutes or until golden brown.
- Cut and serve hot.
How to Store Focaccia Garlic Bread
Wrap any remaining focaccia securely and keep it at room temperature for 2 days or in the fridge for 1 week. It is also possible to freeze the baked and cooled focaccia in an airtight container for up to 3 months. Defrost it in the fridge or at room temperature. To warm up the slices, either use the microwave or, to restore the crispiness, bake them in a 325°F oven for 5 minutes.
PrintFocaccia Garlic Bread
Chewy and soft inside with a crisp and slightly salty crust, this authentic Garlic Focaccia Bread is absolutely delicious and super easy to make. Impress your family and friends with this homemade bread!
- Prep Time: 15 minutes
- Rise Time: 10 hours
- Cook Time: 25 minutes
- Total Time: 10 hours 40 minutes
- Yield: 8 slices 1x
- Category: Side
- Method: Oven
- Cuisine: Italian
Ingredients
- 2 cups Bread Flour
- 1 cup warm water (110-115°F)
- 1 package of active dry yeast
- 1 teaspoon honey
- 2 tablespoons Olive oil, divided
- 3 tablespoons garlic oil, divided
- 4 cloves roasted garlic, crushed
- 2 tablespoons butter, melted
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Kosher salt
Instructions
- Combine the water, yeast, and honey in a glass measuring cup. Stir a couple of times then allow to sit for 5 minutes. (See note #1)
- In a glass mixing bowl, add the flour and salt. Mix to combine. (See note #2)
- Add the water, honey, and yeast mixture to the dry ingredients. Add one tablespoon of olive oil. Mix until just combined.
- Coat the inside of a large glass bowl with one tablespoon of olive oil. Transfer the dough to the glass bowl. Cover with aluminum foil, saran wrap, or a damp towel—allow to rise on the counter for 6-8 hours OR in the refrigerator for 8-16 hours.
- Coat a 13×9-inch or 10-inch round baking pan with 1 tablespoon of garlic oil. Form a fist with your hand and press it gently but firmly into the center of the puffy dough to deflate it. Then, fold the edges of the dough towards the center to shape it into a ball. Transfer the ball of dough, smooth side down, to the baking pan. Gently stretch and flatten the dough to fit the pan (don’t worry if the dough isn’t flat or reaches into the corners). Cover with a damp towel, and allow the dough to spread naturally and rise in a warm place, for about 1-2 hours.
- Preheat oven to 450˚F.
- In a small pan, combine 1 tablespoon of garlic oil, 2 tablespoons of butter, and 4 cloves of crushed roasted garlic. Cook for 2-3 minutes until fragrant. Use caution not to burn the garlic. Remove from heat.
- Using your fingers, dimple the entire surface of the dough. Drizzle the olive oil, butter, and garlic mixture over the dough. Use your hands or a pastry brush to spread evenly (use caution as the mixture may still be hot). Sprinkle with the parmesan cheese and Kosher salt.
- Place pan in oven. Immediately lower the temperature to 425˚F. Bake for 25 minutes or until golden brown.
- Cut and serve hot.
Notes
- Activated yeast should begin to foam within a couple of minutes if your yeast is good.
- You can use a large mixing bowl and mix manually or use a stand mixer with a dough hook.
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