Name: Garlic Bread Focaccia Recipe
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 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; 1 head Garlic, top slightly cut off; 1 tbsp Olive oil; 6 tbsp Butter, melted; 2 tsp Sea Salt; 2 tbsp Parsley, minced; 1/2 tsp Red Pepper Flakes; 1.5 cups Mozzarella, shredded; 1/2 cup Parmesan Cheese, grated; 2 tbsp Olive oil (for pan); Optional: Cornmeal, for dusting the pan

Jump to Recipe· 4.1 from 24 reviews

If you are craving a mouthwatering side that combines the comforting warmth of garlic bread with the fluffy indulgence of Italian focaccia, this Garlic Bread Focaccia Recipe is exactly what you need. This recipe features perfectly risen homemade focaccia dough infused with velvety roasted garlic butter, topped with a melty blanket of mozzarella and parmesan cheeses, and finished with irresistibly golden, crispy edges. Whether you’re serving it alongside pasta, soup, or as a flavorful appetizer at your next gathering, this garlic bread focaccia will quickly become a beloved staple that everyone asks for again and again.

Ingredients You’ll Need

The image shows a metal tray on a white marbled surface with several cooking ingredients neatly placed. A large white bowl filled with white flour dominates the top right, with a noticeable indentation in the flour center. To the left of it, there is a white bowl packed with shredded pale yellow cheese. On the tray are two whole garlic bulbs with a bunch of fresh green parsley leaves beside them. There are also small glass containers with clear and light golden liquids, a dish with white powder, and a small portion of yellow granular substance. The arrangement is clean and organized with a mix of white, yellow, and green colors. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Garlic Bread Focaccia Recipe lies not just in the final product but also in the simplicity of its ingredients. Each component plays a vital role: the flour creates a tender yet chewy dough, the roasted garlic butter brings deep savory notes, and the cheeses add an irresistible richness and gooey texture. Let’s break down what you’ll be gathering for this delightful bake:

Warm Water: Activates the yeast, essential for a perfect rise and airy texture.
Honey: Feeds the yeast while adding a subtle golden sweetness to the dough.
Rapid Rise Yeast: Speeds up fermentation, ensuring soft and fluffy bread structure.
Olive Oil: Adds richness and keeps the dough tender, plus it’s used for roasting garlic and prepping the pan.
Pizza Flour (Tipo 00): Provides an ideal gluten structure for a light, chewy focaccia crumb.
Fine Sea Salt: Balances flavors and enhances the yeast’s performance.
Garlic Head: Roasted until caramelized and sweet for the most luscious garlic butter.
Butter: Combined with garlic to create a dreamy topping that soaks into every nook and cranny.
Parsley: Fresh and bright, it cuts through the richness for a perfect flavor balance.
Red Pepper Flakes: Optional kick that wakes up the palate without overpowering the other flavors.
Mozzarella Cheese: Melts beautifully, creating that classic stretchy, cheesy goodness.
Parmesan Cheese: Adds sharp, nutty depth and creates a lovely golden crust.

How to Make Garlic Bread Focaccia Recipe

Step 1: Activate and Mix the Dough

Start by activating your yeast. In a large bowl, combine warm water, yeast, and honey. Let it sit for 10 minutes until frothy and alive with bubbles—that’s the magic signaling your dough will rise beautifully. Add olive oil next, then sprinkle in the salt and pizza flour. Mix with a rubber spatula until a shaggy, wet dough forms. Resist any urge to over-knead here; the dough should feel loose and sticky, which is exactly what creates focaccia’s characteristic open crumb.

Step 2: The Stretch and Fold Technique

This recipe’s secret to an airy interior is the stretch-and-fold method. After your initial mix, cover the bowl and rest the dough for 20 minutes. Then, lightly oil your hands and stretch one side of the dough up, folding it toward the center. Rotate the bowl and repeat this 4-6 times clockwise. Rest again for 20 minutes and repeat this stretch and fold two more times. This process gently strengthens the gluten network, giving you a dough that is soft and pliable yet sturdy enough to hold all those luscious toppings.

Step 3: Bulk Fermentation

Cover the dough and let it rise at room temperature until doubled in size—about 1 to 2 hours. If you have the time, cold ferment overnight in the refrigerator for even better texture and depth of flavor. Before shaping the next day, bring the dough to room temperature for 60 to 90 minutes so it gently reactivates for easier handling.

Step 4: Roast the Garlic and Prepare Garlic Butter

While the dough is fermenting, preheat your oven to 400°F and roast the garlic. Slice the top off the garlic head, drizzle with olive oil, salt it lightly, then wrap it in foil. Roast for 35 to 40 minutes until soft and golden. Once cooled, squeeze the cloves out and mash them into a luscious paste. Mix this with melted butter, minced parsley, red pepper flakes, and salt to make your unforgettable garlic butter that will permeate every bite of focaccia.

Step 5: Shape and Pre-Bake the Focaccia

Increase the oven temperature to 475°F. Oil a 9×13 inch pan generously and sprinkle cornmeal on the bottom to achieve a slightly crisp, pizza-like base. Gently place the dough in the pan, being careful to keep those precious air bubbles intact. Cover and let it rise again for 45 to 60 minutes. Then, spoon half the garlic butter over the top and dimple the dough using your fingertips—these indentations help hold more buttery flavor as it bakes. Bake the dough partially for 15 minutes on the middle rack to set the structure before adding cheese.

Step 6: Final Assembly and Bake

After par-baking, sprinkle a generous layer of mozzarella followed by parmesan cheese, then drizzle the remaining garlic butter over it all. Return the focaccia to the oven and bake for an additional 10 to 15 minutes until the cheese bubbles and the edges turn that perfect golden brown. Let the bread rest for 5 to 10 minutes before slicing to allow everything to settle and make slicing easier.

How to Serve Garlic Bread Focaccia Recipe

A tall, single-layer baked dish with a golden brown, bubbly top covered in melted cheese that is browned in places, giving a textured look. The surface is sprinkled with small green herb bits, adding specks of color. The edges show some cheese melting over, creating slight crispy crusts. The dish rests on a metal cooling rack placed on a wooden board, with a blue-grey surface underneath replaced by a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley or a sprinkle of flaky sea salt add an extra layer of freshness and texture. Drizzle a light hint of good-quality extra virgin olive oil right before serving for a fragrant finish. Sometimes, a pinch of cracked black pepper or some chili flakes on top can elevate the flavor profile for those who love a little heat.

Side Dishes

This garlic bread focaccia pairs incredibly well with hearty pastas, a crisp Caesar salad, or a rich bowl of soup such as tomato basil or creamy mushroom. It’s also a fantastic complement to dips like marinara or basil pesto, making it an all-star side for any Italian or American meal.

Creative Ways to Present

For a crowd-pleaser, slice your focaccia into squares or strips for easy sharing as an appetizer. You can also layer slices with smoked meats and fresh greens to transform this focaccia into a gourmet sandwich base. Or, serve warm alongside a cheese board to add a buttery, garlicky crunch to your wine and cheese nights.

Make Ahead and Storage

Storing Leftovers

Wrap leftover focaccia tightly in foil or place in an airtight container at room temperature for up to two days. This keeps the bread soft and moist without it drying out.

Freezing

This focaccia freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer bag for up to two months. When you’re ready, thaw at room temperature or warm directly from frozen.

Reheating

To refresh your focaccia, heat in a 350°F oven for 10 minutes or until warmed through and crisp on the edges. Microwaving is also an option but will result in a softer crust instead of that characteristic crunch.

FAQs

Can I use regular all-purpose flour instead of pizza flour?

Absolutely! While Tipo 00 flour gives the best texture for focaccia, all-purpose flour will work fine. Just expect a slightly different crumb—still delicious, just a bit less chewy.

Is it necessary to roast the garlic first?

Roasting the garlic mellows its pungency and brings out a sweet, caramelized flavor that raw garlic cannot match. It’s a step worth the wait for the deepest flavor in your garlic butter.

Can I make this recipe gluten-free?

Focaccia relies on gluten for structure and chewiness, making gluten-free adaptations tricky. However, with the right gluten-free flour blend that includes xanthan gum and good fermentation time, you can experiment, but results may vary.

What if I don’t have a 9×13 inch pan?

You can use any similarly sized baking tray or sheet. Just be sure to oil and cornmeal it to replicate the texture and prevent sticking, and adjust rising times if your pan shape is different.

How long should I let the dough rise if I’m skipping the cold fermentation?

At room temperature, the dough will usually double in size after 1 to 2 hours. Keep it in a warm, draft-free spot, and be patient—the slow rise really improves flavor and texture!

Final Thoughts

Trust me when I say this Garlic Bread Focaccia Recipe is an absolute game changer for elevating what you think of as ordinary garlic bread. The tender, cloud-like dough combined with that buttery, garlicky, cheese-laden topping creates an unforgettable flavor experience you’ll want to make time and again. So grab your ingredients, roll up your sleeves, and dive into this fantastic recipe—your taste buds will thank you after every glorious slice!