Description
This Garlic Bread Focaccia is a deliciously fluffy bread with a crunchy, golden crust, infused with rich garlic butter. Perfect for sandwiches, as a side with soup, or simply enjoyed on its own, this Italian-style focaccia combines the salty, garlicky, and buttery flavors beautifully, topped with fresh parsley and grated Parmigiano Reggiano for an irresistible finish.
Ingredients
For the Focaccia
- 2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 5 cups all-purpose flour
- 1 1/2 tablespoons kosher salt (use kosher salt, not table or sea salt)
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- Flaky sea salt, for sprinkling
- Chopped flat leaf Italian parsley, for topping
- Freshly grated Parmigiano Reggiano, for finishing
For the Garlic Butter
- 4 tablespoons salted butter
- 4 cloves garlic, finely chopped or pressed
Instructions
- Activate the Yeast: Add warm water to a medium mixing bowl. Whisk in the active dry yeast and granulated sugar, then let it sit undisturbed for 10 minutes until the surface becomes foamy, indicating the yeast is active.
- Mix and Knead the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and kosher salt until combined. Add the foamy yeast mixture and knead on low speed for about 6 minutes. The dough should become stretchy and pull away from the sides of the bowl. If you don’t have a mixer, knead by hand until smooth and elastic.
- First Rise in Refrigerator: Transfer the dough to a large bowl coated with olive oil, cover it tightly with plastic wrap, and refrigerate for 24 hours. This slow fermentation process enhances the bread’s flavor and texture.
- Prepare the Dough for Baking: Remove the dough from the fridge. Coat a 9×13-inch metal baking pan evenly with 1/4 cup extra virgin olive oil. Place the dough into the pan and gently stretch it towards the edges. Cover and let it rest for 15 minutes to relax. Then use your fingertips to stretch the dough completely to the edges, cover again tightly, and let it rise at room temperature for 3 hours until puffy and airy.
- Preheat the Oven: Heat your oven to 450°F (232°C). Once preheated, allow it to stay hot for an additional 5-10 minutes to ensure optimal baking temperature for a beautiful crust.
- Dimple and Season the Dough: Remove the plastic wrap from the dough. Drizzle a couple of tablespoons of olive oil over the surface. Press your fingertips into the dough creating dimples all over. Sprinkle with flaky sea salt for added crunch and flavor.
- Bake the Focaccia: Place the pan in the hot oven and bake for 20-25 minutes until the top and edges are deeply golden brown and crispy.
- Prepare Garlic Butter: While baking, melt the salted butter in a small saucepan over medium to medium-low heat. Add the chopped or pressed garlic and sauté briefly, about one minute, until fragrant and lightly golden. Remove from heat immediately to prevent burning and pour the garlic butter into a heatproof bowl.
- Brush and Finish: When the focaccia is out of the oven, generously brush the warm garlic butter all over the bread surface using a pastry brush. Sprinkle with chopped Italian parsley and finish with freshly grated Parmigiano Reggiano for extra flavor.
- Cool and Serve: Let the focaccia cool on a wire rack to maintain a crisp crust, or slice and serve warm for the best, garlicky experience.
Notes
- Use kosher salt specifically to ensure proper seasoning and texture.
- Slow refrigerating the dough for 24 hours develops deeper flavors and better texture.
- Stretching the dough and letting it rest after fridge time improves its extensibility for a nice focaccia crumb.
- Ensure your oven is fully preheated and hot to achieve a crunchy, golden crust.
- Do not burn the garlic in the butter; cooking it gently until just golden releases the best flavor without bitterness.
- Serve warm or at room temperature; leftover focaccia can be reheated or toasted.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
