There's something magical about the aroma of freshly baked focaccia wafting through your kitchen. This garlic and herb version, with its dimpled surface glistening with olive oil and fragrant herbs, brings a piece of Italy right to your table.
Prep Time: 3 hours (including rising) Cook Time: 25-30 minutes Total Time: 3.5 hours Serves: 8-10
Ingredients
For the Dough:
- 4 cups bread flour
- 2¼ teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 cups warm water
- 4 tablespoons extra virgin olive oil, divided
For the Topping:
- 4 cloves garlic, finely minced
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- Flaky sea salt
- 3 tablespoons extra virgin olive oil
- Fresh cracked black pepper
Instructions
- In a large bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy. Add 2 tablespoons of olive oil and mix well.
- Gradually add the flour and kosher salt to the wet ingredients, mixing until a shaggy dough forms. Knead by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover it with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Oil a 9x13-inch baking pan with 1 tablespoon of olive oil. Gently punch down the dough and transfer it to the pan, stretching it to fit the corners. Cover and let rise for another hour.
- Preheat your oven to 425°F (220°C). When the dough has risen, use your fingertips to create deep dimples all over the surface. Drizzle with remaining olive oil and sprinkle with minced garlic, herbs, sea salt, and black pepper.
- Bake for 25-30 minutes until golden brown. The top should be crispy and the inside soft and chewy.
Expert Tips
- Don't rush the rising process – this is what develops the signature focaccia texture.
- Be generous with the olive oil – it creates that classic crispy crust
- For extra flavor, infuse your olive oil with garlic and herbs before drizzling
- Serve warm for the best experience
This focaccia is perfect alongside pasta, as a sandwich bread, or simply torn and dipped in good olive oil and balsamic vinegar. It's best enjoyed the day it's made, but can be stored in an airtight container for up to 2 days. You can also freeze it for up to a month – just wrap it well and reheat it n a 350°F oven until warmed through.
Whether you're an experienced baker or trying your hand at bread-making for the first time, this recipe delivers restaurant-quality results that will have everyone asking for seconds. The combination of garlic and fresh herbs creates an irresistible aroma and flavor that transforms this simple bread into something truly special.
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