Garlic Focaccia Bread
This garlic focaccia bread bakes up thick and golden with a light, airy center and crisp, crunchy edges. A generous layer of fresh garlic and olive oil bakes into every dimple delivering satisfying savory flavor in every bite.
Extra thick and garlicky focaccia bread
I don’t think I’ve ever met a focaccia bread I didn’t like, but this version sits right at the top of my list of favorites. It has deep garlic flavor baked right into the dough, with even more garlic layered over the top before it goes into the oven. So good.
But those crunchy golden edges are what really amp it up. Or maybe it’s the light, fluffy texture of every bite that isn’t a crispy edge. I’m not sure which one brings it home for me, but together they definitely do. And I love that this focaccia is extra thick. It makes a great base for Sicilian-style pizza and can easily be sliced horizontally for sandwiches, too.
Bring more great homemade breads to your table with my homemade white sandwich bread, Dutch oven semolina bread, and traditional caraway rye bread.
Recipe ingredients
- All-purpose flour: All-purpose flour has enough protein to build the gluten structure needed to support a thick, airy focaccia without making the crumb overly chewy. For the best flavor and consistency, use fresh, unbleached all-purpose flour.
- Extra virgin olive oil: Use a good-quality extra virgin olive oil, since it plays a major role in this focaccia. It enriches the dough, coats the top, and helps the bottom and edges fry against the hot pan as they bake, creating that deeply golden, crunchy exterior.
- Garlic cloves: Fresh garlic cloves provide the pronounced garlic flavor that defines this garlic focaccia. Choose firm, plump cloves without soft spots or green sprouts; garlic is used in both the dough and the topping so its flavor runs through the bread rather than sitting only on the surface.
See the recipe card for full information on ingredients and quantities.
How to make garlic focaccia
Step 1: Add the warm water to the bowl of a stand mixer and sprinkle the yeast over the surface. Let it stand until the yeast is dissolved and foamy, about 5–10 minutes. The water should be 100–110°F (38–43°C) so it is warm enough to activate the yeast without damaging it.
Step 2: Add the all-purpose flour, 2 tablespoons of the olive oil, 2 pressed garlic cloves, and the salt to the yeast mixture. Mix on low speed with the dough hook just until the ingredients come together into a shaggy dough and no large pockets of dry flour remain.
Step 3: Increase the mixer to medium speed and knead until the dough pulls together and forms a ball. If the dough is too wet to come together, add additional flour 2 tablespoons at a time, allowing each addition to incorporate before adding more. Avoid adding more flour than necessary so the baked focaccia stays light and airy.
Step 4: Cover the bowl and let the dough rise in a warm, draft-free place for about 1 1/2 hours, or until it has doubled in size.
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Step 5: Punch down the risen dough to release the excess gas. Generously oil a 9 x 11-inch baking dish, then transfer the dough to the dish and gently spread it evenly to the edges.
Step 6: Drizzle the remaining olive oil evenly over the dough. Press your fingertips firmly into the dough across the entire surface to create deep dimples, allowing some of the olive oil to settle into them. Thinly slice the remaining garlic cloves and distribute the slices evenly over the top.
Step 7: Bake at 450°F (232°C) for about 20 minutes, or until the top is golden brown and the edges are deeply golden and crisp.
Step 8: Remove the focaccia from the baking dish promptly after it comes out of the oven and transfer it to a wire rack. Air circulating underneath prevents trapped steam from softening the crisp bottom and edges.
Top tips
- Let the dough relax: If the dough keeps shrinking away from the sides of the baking dish as you spread it, leave it alone for 5–10 minutes. The gluten will relax, making it much easier to stretch without tearing.
- Use the olive oil generously: Don’t skimp on the olive oil in the pan or over the dough. A generous coating helps create the deeply golden, crunchy bottom and edges that distinguish focaccia from other yeast breads.
- Slice the garlic thinly: Thin slices soften and brown as the focaccia bakes. Thick pieces are more likely to remain firm in the center or become overly dark on the exposed edges.
- Brush with butter and herbs: For an optional finish, brush the hot focaccia with melted butter and sprinkle it with freshly chopped herbs as soon as it comes out of the oven. The warm bread absorbs the butter while the residual heat releases the aroma of the herbs.
- Choose a metal baking pan: Metal transfers heat efficiently to the oil surrounding the dough, helping the bottom and sides develop the deeply golden, crunchy crust that makes this thick focaccia so good.
- Store at room temperature: Once completely cooled, store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it well and freeze it; thaw at room temperature before reheating.
Serve
Thick garlic focaccia is just as useful for building a meal as it is for serving alongside one. Slice it horizontally and use it to put a focaccia spin on my homemade basil chicken salad sandwich or Cajun style chicken salad sandwich, or fill it with simple from scratch chicken salad. Its thick, airy center and crunchy edges also make a great base for a classic chicken parm sandwich.
You can also turn garlic focaccia into a thick pizza base. Add classic pizza sauce, cheese, and all of your favorite toppings. I use it to make a black olive spider pizza on Halloween that’s always a big hit.
Serve warm pieces alongside hearty hot pasta dishes like skillet lasagna from scratch or baked mushroom macaroni and cheese. Or set it out on the table when you serve a crispy, fresh dinner salad, like my homemade Italian grinder wedge salad, easy Greek wedge salad, or buffalo style grilled chicken salad. And don’t forget to pair it with your favorite soup on soup night. It complements creamy kielbasa potato soup, homemade tortellini soup, or Italian zucchini soup particularly well.
Other recipes you’ll love
If you loved this from scratch focaccia recipe, give these other great bread recipes a try too!
Rustic Whole Wheat Bread Recipe
No-Knead Rosemary Parmesan Bread
No-Knead Shaggy Dough Bread
Savory Pumpkin Dinner Rolls
Farmhouse Yeast Rolls From Scratch
Buttermilk Dinner Rolls From Scratch
Garlic Focaccia
Ingredients
- 1 3/4 cups warm water 100–110°F (38–43°C)
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour more as needed
- 1/4 cup extra virgin olive oil divided
- 4 extra large garlic clove divided
- 2 teaspoons salt
Instructions
- Pour the warm water, 100–110°F (38–43°C), into the bowl of a stand mixer. Add the yeast and let it stand for 5–10 minutes, until foamy.
- Add the all-purpose flour, 2 tablespoons olive oil, 2 pressed garlic cloves, and salt. Mix with the dough hook on low speed until a shaggy dough forms.
- Increase to medium speed and knead until the dough comes together into a ball. Add additional flour, 2 tablespoons at a time, only as needed for the dough to come together.
- Cover the bowl and let the dough rise in a warm, draft-free place for 1 1/2 hours, or until doubled in size.
- Punch down the risen dough. Generously oil a 9 x 11-inch baking dish, transfer the dough to the dish, and gently spread it evenly to the edges.
- Drizzle the remaining olive oil evenly over the dough. Press your fingertips into the surface to create deep dimples without pressing through to the bottom. Thinly slice the remaining garlic cloves and distribute them evenly over the top.
- Bake at 450°F (232°C) for about 20 minutes, or until the top is golden brown and the edges are deeply golden and crisp.
- Remove the garlic focaccia from the baking dish promptly and transfer it to a wire rack to cool.
Notes
- A metal 9 x 11-inch baking pan will produce the crispest bottom and edges. A glass or ceramic baking dish can be used, but the crust may not brown as deeply.
- Use fresh, firm garlic cloves for the best garlic flavor. Slice the garlic for the topping very thinly so it cooks through as the focaccia bakes.
- Brush the focaccia with melted butter and sprinkle with freshly chopped herbs immediately after baking, if desired.
- Store completely cooled focaccia in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap the cooled focaccia tightly and freeze it. Thaw at room temperature before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
