Garlic Focaccia

This homemade garlic focaccia recipe makes a thick, light and airy bread with crunchy golden edges and plenty of fresh garlic baked into the dough and spread over the top.

Course Breads

Cuisine Italian

Prep Time 10

Cook Time 20

Rise Time 1 30

Total Time 2

Servings servings

Calories 195kcal

Author Diane Gail

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

US Customary - Metric

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.

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