Description
This Garlic Bread Focaccia is a soft, flavorful Italian flatbread infused with garlic butter and fresh herbs. Perfect as a side dish or appetizer, it features a golden crust with aromatic dimples filled with garlicky goodness for a satisfying homemade treat.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (110°F)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil (plus extra for greasing and topping)
Garlic Butter Topping
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- 1/2 teaspoon Italian seasoning
- Salt flakes, for topping (optional)
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Add flour, salt, and olive oil to the yeast mixture. Stir until you form a shaggy dough, then knead either by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Pan and Second Rise: Grease a 9×13-inch baking dish or sheet pan with olive oil. Transfer the risen dough to the pan and press it out evenly. Cover again and let the dough rise for another 20-30 minutes.
- Make Garlic Butter: While the dough is rising, mix the melted butter with minced garlic, chopped parsley, and Italian seasoning to create the flavorful garlic butter topping.
- Preheat Oven: Heat your oven to 425°F (220°C) in preparation for baking.
- Prepare Dough for Baking: Use your fingers to dimple the surface of the dough evenly. Drizzle the prepared garlic butter mixture generously over the dough, making sure some seeps into the dimples. Optionally sprinkle with salt flakes for added texture and flavor.
- Bake: Place the focaccia in the oven and bake for 20 to 25 minutes, or until the bread turns golden brown and the top is crisp.
- Cool and Serve: Allow the focaccia to cool slightly before slicing. Serve warm as a delicious side or appetizer.
Notes
- Warm water should be around 110°F to properly activate yeast without killing it.
- Kneading is crucial for gluten development, resulting in a chewy and airy focaccia.
- Dimples on the dough help hold the garlic butter and toppings, enhancing flavor distribution.
- Use fresh parsley for the best flavor, but dried parsley works well as a substitute.
- Salt flakes on top add a pleasant crunch and burst of flavor but can be omitted for a lighter salt content.
- For a crispier crust, bake on a preheated baking stone if available.
- Leftover focaccia can be reheated in the oven to refresh crust crispness.
