Garlicky Fluffy Focaccia
This fluffy focaccia recipe is garlicky, soft, fluffy, chewy, and crunchy: everything focaccia bread can ever hope to be. It’s the kind of loaf that doesn’t need to be eaten with anything else, it’s perfect just the way it is. Of course, a little bit of balsamic vinegar and honey can’t hurt. It’s extremely easy to make, so a perfect preparation for bakers of any level.
Enjoy it, try it, share it, and make it again, and again, and again. If you do want to pair it with a meal, serve it up with a big bowl of pasta or a fresh salad. But honestly if you just enjoy it with a nice glass of wine – we won’t judge that either!
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Focaccia Recipe Tips
- You can use this basic focaccia bread recipe and incorporate any flavor combination you like. Basil, thyme, oregano, chives, or even crushed lavender flowers are all delicious herbs to try. Or really switch things up and add tomatoes, olives, seeds, or cheeses! The possibilities are really endless.
- Focaccia art is also super popular. Arrange your veggies and herbs in beautiful shapes and patterns before you make the focaccia and really impress your friends and family.
- You can also top your bread with tomato sauce, mozzarella, and any of your other favorite pizza toppings for a delicious focaccia pizza – yum!
- Store leftovers in an airtight container for up to 4 days.
Best Focaccia Recipe
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 1/3 cup warm water
- 2 3/4 cup all-purpose flour
- 1/2 tbsp salt
- 4 1/2 tbsp olive oil, divided
- 2 cloves garlic, thinly sliced
- 1 sprig fresh rosemary
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- freshly cracked black pepper
- Flaky Sea Salt
- In a medium sized bowl add the active dry yeast, sugar and warm water. Mix and allow to rest for 5 minutes. Then, add flour and salt to the bowl. Mix the dough with a spatula until you get a shaggy hydrated dough and there is no dry flour left.
- Add two tablespoons of olive oil to another medium or large bowl. Transfer the dough to this bowl and coat it with the olive oil (no need to mix the dough with the oil, just let it be completely covered by it). Cover the bowl with plastic wrap and proof in the fridge for 12 hours up to 1 day.
- After the fridge proofing time is up, prep a sheet pan of 9″ x 11″ covering its surface with 1 tablespoon of olive oil.
- Fold the sides of the dough onto its center a few times and then slide it into the prepared sheet pan. Clean the sides of the bowl taking the remaining olive oil and bits and pieces of stuck dough into the sheet pan. Let rise for at least 2 hours up to 4 hours in a warm environment. If the environment is not warm, allow it to rise for at least 3 hours.
- Preheat the oven to 450° F/230° C. Oil your fingers and strongly poke the dough all over its surface, creating indentations and dimples that will become crunchy nooks and crannies. Drizzle 1 ½ tablespoons of remaining olive oil. Top with garlic slices, rosemary leafs, garlic powder, oregano, black pepper and flaky sea salt. Bake for approximately 30 minutes, or until the focaccia is golden brown.
Recipe and photos by Abril Macías.