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Garlic Bread Focaccia Recipe

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4.1 from 24 reviews

This garlic bread focaccia recipe features a fluffy homemade focaccia dough infused with roasted garlic butter, topped with melted mozzarella and Parmesan cheeses, then baked to perfection with crispy golden edges. Perfect as a flavorful appetizer or side dish, this recipe combines classic Italian flavors with an American twist for an irresistible bread everyone will love.

  • Total Time: 2 hours 50 minutes
  • Yield: 16 slices

Ingredients

Focaccia 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

Garlic Butter

  • 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

Cheeses

  • 1.5 cups Mozzarella, shredded
  • 1/2 cup Parmesan Cheese, grated

Additional

  • 2 tbsp Olive oil (for pan)
  • Optional: Cornmeal, for dusting the pan

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm water, honey, and rapid rise yeast. Let it sit for 10 minutes until it becomes foamy and activated.
  2. Mix the Dough: Add olive oil, fine sea salt, and pizza flour to the yeast mixture. Using a rubber spatula, stir until the dough comes together into a shaggy, sticky mass. Avoid overmixing; the dough will be wet and slightly lumpy.
  3. Rise, Stretch, and Fold: Cover the bowl and let it rest for 20 minutes. Lightly oil your hands, then stretch one side of the dough toward the center and fold it over. Rotate the bowl clockwise and repeat the stretch and fold 4–6 times. Rest for another 20 minutes and repeat the stretch and fold again. Rest a final 20 minutes and repeat the stretch and fold once more, totaling 3 stretch-and-fold cycles over an hour.
  4. Bulk Ferment: Cover the bowl and allow the dough to bulk ferment at room temperature for 1–2 hours until doubled in size. Alternatively, cover with plastic wrap and refrigerate overnight for a cold fermentation to enhance flavor and structure. Before shaping next day, let the cold dough rest at room temperature 60–90 minutes.
  5. Roast the Garlic: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tbsp olive oil, sprinkle with salt, and wrap tightly in foil. Roast for 35–40 minutes until cloves are soft and golden. Let cool, then squeeze out the garlic cloves into a bowl and mash into a smooth paste. Set aside.
  6. Prepare the Baking Pan: Increase oven temperature to 475°F. Lightly oil a 9×13-inch pan with 2 tbsp olive oil and evenly sprinkle cornmeal over the bottom to mimic a pizza-like crust texture.
  7. Transfer the Dough: Gently transfer the dough into the prepared pan, careful to maintain the dough’s air bubbles. Cover the pan with a baking sheet and allow the dough to 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 to form the garlic butter mixture.
  9. Dimple the Dough: Lightly spoon half of the garlic butter over the dough. Using your fingertips, press dimples about 1 inch deep all across the dough surface, also gently pressing the dough toward the pan corners for even coverage.
  10. Parbake the Dough: Place the pan in the middle rack of the oven and bake for 15 minutes to partially cook the focaccia.
  11. Add Cheese and Final Bake: Remove focaccia and evenly sprinkle mozzarella and Parmesan cheeses on top. Drizzle the remaining garlic butter over the cheese layer. Return to the oven and bake for an additional 10–15 minutes until the cheese is bubbly and golden and the edges are crispy.
  12. Rest and Serve: Remove from oven and allow the focaccia to rest for 5–10 minutes before slicing into 16 pieces. For best texture, remove from the baking pan shortly after cooling to prevent softening from sitting too long.

Notes

  • Cold fermenting the dough overnight enhances flavor and texture, but you can ferment at room temperature if short on time.
  • Parbaking the dough before adding cheese ensures the bread cooks through without burning the toppings.
  • Use Tipo 00 flour or high-protein pizza flour for best focaccia texture.
  • Slicing off the top of the garlic head before roasting softens the cloves for a sweet, mellow garlic flavor.
  • The cornmeal on the pan bottom adds a pleasant texture reminiscent of pizza crust.
  • Handle the dough gently at every stage to keep the air bubbles intact for a light, airy crumb.
  • Author: Daisy
  • Prep Time: 2 hours
  • Cook Time: 50 minutes
  • Category: Appetizer, Side Dish
  • Method: Baking
  • Cuisine: American, Italian

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