Cheesy garlic bread meets focaccia.
At this point, I might as well change my name to focaccia lady. This Garlic Bread Focaccia is a version of my viral focaccia recipe but slathered in garlic butter and topped with a mix of mozzarella and gruyere cheese.
Why you'll love my recipe.
No special equipment needed
All you need is a mixing bowl and a baking pan.
Beginner-friendly
My focaccia bread recipe is easy to follow, perfect for novice or expert bakers. Read through my blog post and expert tips from my test kitchen and you will be rewarded with a beautiful, fluffy focaccia on the first try.
Perfect for any occasion
If you’re Romanian, you know bread is at the center of every meal. The same goes for this focaccia. It’s perfect for all occasions.
Ingredients notes.
Flour
When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Water
Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.
Salt
I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Sugar
Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise. It also helps with structure, color and the final flavor of my focaccia.
Yeast
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Mozzarella and Gruyere
Mozzarella is mild in flavor with a subtle tang. It’s the preferred cheese for cheesy bread because of its gooey and stretchy texture when melted.
Garlic
Garlic enhances this cheesy bread with its aromatic and robust flavor.
Parsley
Parsley adds a fresh, aromatic flavor and a visually appealing finishing touch.
Sample schedule.
Like many other bread recipes, this focaccia bread recipe requires two phases of rising. Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise.
This is my preferred method. I like to call this one the express bubble rise because its fast and yields big bubbles. Once you’ve completed the stretch and folds, coat the bowl and surface of the dough with olive oil, cover with plastic wrap, place in the fridge and forget about it, for as little as 4 hours to as long as 12 hours but no longer than that. Then, transfer to a generously oiled, non-stick baking tray and let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Room temperature first rise, room temperature second rise.
If you’ve been following along, this is first sample schedule I introduced everyone to when I first shared my focaccia recipe. Once you’ve completed the stretch and folds, cover the bowl with plastic wrap and tea towel and leave it in a warm spot to proof for 1 to 1½ hours. The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C.
Why should I weigh my flour?
Measuring flour may seem like the most basic kitchen task but you’d be surprised how many people don’t know how to measure the right way. Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking.
Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour. Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale.
Before measuring, fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
No, your liquid and dry measuring cups are not interchangeable! Use a spoon to scoop the flour from the container to the dry measuring cup. Be careful not to shake or tap the measuring cup while scooping as this will settle the flour whiling filling, and will lead to an inaccurate measurement.
Level off the flour
After filling the measuring cup, use a flat edge, like the back of a knife, to level off the excess flour by sweeping it across the top of the cup. Make the flour is leveled with the top rim.
Do not tap or shake the cup
Avoid tapping or shaking the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
How to measure flour with a scale.
Using a scale provides precise measurements, reducing the chances of over or under measuring ingredients in your recipes. In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Zero out the scale
Place your bowl or container on the scale and set to zero, also known as “tare”.
Weigh the flour
Gentle spoon the flour into the bowl until you reach the desired weight. If the recipe you follow specifies a measurement in cups, check a reliable conversation chart to determine the equivalent weight in grams or ounces.
Expert tips for making Focaccia.
Be generous with the olive oil
Focaccia is renowned for its olive oil infused crust. Be generous when drizzling olive oil on top of the dough and on the bottom of the baking pan. It also helps you achieve the signature crispy exterior.
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor. Fermentation is a fancy word for the rising phases in bread making. I created two sample schedules for this process. See above.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure. Especially for a novice baker, working with dough can be intimidating but focaccia is the best place to start. You’re in the right place! Watch my video tutorial for extra help.
Frequently Asked Questions about Focaccia.
What is the best pan to use for focaccia?
I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat and I don’t recommend it. Having the right baking tools makes all the difference in your recipes. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
Can I use active dry yeast instead of instant yeast to make focaccia?
You can substitute one for the other at a 1:1 ratio but keep in mind, active dry yeast needs to be activated first. First, measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Why does my focaccia have fewer bubbles than yours?
Bubbles are a sign that the yeast is doing it’s job. Yeast releases gases, carbon dioxide to be exact, and that produces the holes you see in bread. In order for yeast to work, it needs to eat and that’s where sugar and water come in. Unlike other recipes, this one calls for lukewarm water.
If you don’t notice foaming or bubbles, the water was either too hot and killed the yeast or the yeast is expired. This recipe calls for lukewarm water but for reference, try to stay between 100°F-110°F (36°C-40°C).
Why is my focaccia so sticky?
If the dough is sticky, you’re doing something right. Focaccia is a high hydration dough, meaning it has a higher water to flour content than an artisan bread, for example. The oil is what helps make this dough manageable. I use my Danish dough hook for just about every no-knead bread recipe. It s unique design helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here (Affiliate link) This one comes with additional bread making tools, perfect for novice bakers to try my Easy, No-Knead Artisan Bread
Two types of stretches.
Stretch and fold method
This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.
Coil method
This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold.
Do this method 3 more times, 10 minutes apart. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold. Because this method was recently adapted to the recipe, see the full coil method shown in my Everything Bagel Focaccia recipe video.
How to store leftovers.
Focaccia is best enjoyed same day. Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. This method of wrapping helps retain moisture and keeps it fresh and soft. It does take away the crusty skin of bread but you are left with a soft, edible bread, instead of a hard, dry loaf. It makes amazing sandwiches the next day. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator.
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Garlic Bread Focaccia
Ingredients
- 500 ml warm water
- 1 Tablespoon sugar
- 1 Tablespoon sea salt NOT table salt
- 2 teaspoons instant dry yeast see note for active dry yeast
- 1 Tablespoon olive oil
- 550 g bread flour
For the cheesy topping:
- 1/2 cup mozzarella
- 1/4 cup gruyere
For the garlic herb sauce:
- 2 Tablespoons unsalted butter melted
- 2 Tablespoons olive oil
- 2 Tablespoons fresh parsley minced
- 3 garlic cloves minced
Instructions
- Read my expert tips, FAQ and watch the video tutorial before beginning.
- To a large mixing bowl, add all the ingredients in order as listed except the flour. Whisk together, then add the flour. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until the dough is wet and sticky. This is the most work you'll do for this recipe. Then, cover with a tea towel and allow the dough to rest for 10 minutes.Note: This recipe uses sea salt, which has larger, coarser grains compared to fine table salt. This affects the quantity of salt and the saltiness in the bread. If you don't have sea salt, reduce the salt measurement to 2 teaspoons.500 ml warm water, 1 Tablespoon sea salt, 1 Tablespoon sugar, 2 teaspoons instant dry yeast, 1 Tablespoon olive oil, 550 g bread flour
- Once the dough has rested for 10 minutes, it's time for the stretch and folds. For this recipe, I have recently adapted two types of stretches. See "Everything Bagel Focaccia" recipe for more thorough, step by step photos of these two stretches.STRETCH AND FOLD METHOD: This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.
- COIL METHOD: This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold. Do this method 3 more times, 10 minutes apart. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold. Because this method was recently adapted to the recipe, see the full coil method shown in my "Everything Bagel Focaccia" recipe video.
- Coat the entire focaccia and bowl with oil, about 3 Tablespoons. Cover the bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1½ hours or in the refrigerator for 4 to 12 hours. I prefer the longer, refrigeration rise. This yields the biggest bubbles and most flavor. Read more about my alternative rising schedules in this blog post.
- Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat a generous layer of olive oil on the bottom of a 9"x13" inch aluminum, non-stick baking pan. For good measure, you may also line the bottom with parchment paper prior to drizzling the oil.
- Pour the dough into the pan. The dough may seem to "deflate" but don't fret. Fold the dough into thirds, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it.
- Cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof. Please note, if you followed the refrigeration sample schedule, you need to let the dough come to room temperature and this may take two hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
- Preheat the oven to 450°F / 232°C.
- Shred the cheeses and set aside.1/2 cup mozzarella, 1/4 cup gruyere
- In a small bowl, combine the garlic herb sauce ingredients together and set aside.2 Tablespoons unsalted butter, 3 garlic cloves, 2 Tablespoons olive oil, 2 Tablespoons fresh parsley
- When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.
- Coat your fingertips with some of the oil. This helps prevent sticking as you make your dimples. To do that, use your fingertips to press into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back. We are looking for jiggly dough.
- Bake for 15 minutes until slightly golden, then remove from the oven. Sprinkle the entire surface with the cheeses and get some around the edges too. Place back into the oven for an additional 10-12 minutes until cheese is melted, crispy and golden brown. Depending on the strength of your oven, baking time may vary by a few minutes.
- Transfer to a wire rack to cool before slicing. Brush the garlic herb sauce over the entire top of the focaccia.
Notes
- The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C. If your room feels drafty, place the bowl covered with a tea towel in the oven, with door closed and turned off. If it hasn’t doubled in size and bubbled up in the rise time, perform a set of folds, and let it sit for an additional 20 minutes.
- I highly recommend to weigh your dry and wet ingredients for best accuracy. If you don't have scale, please measure liquids at eye level and flour with the fluff, spoon and level method. Measuring flour the accurate way is important for baking recipes. See How to Measure Flour blog post for more information.
- You may substitute instant yeast with active dry yeast at a 1:1 ratio but keep in mind, active dry yeast needs to be activated first. If using active dry yeast, first measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
- Focaccia is best enjoyed same day. Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. This method of wrapping helps retain moisture and keeps it fresh and soft. It does take away the crusty skin of bread but you are left with soft, edible bread, instead of a hard, dry loaf. Focaccia is perfect for sandwiches the next day.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
This recipe is dead on. The first time I made it, it as perfect. Thank you for sharing.
Your instructions were so helpful. Delicious!!
Hi Jacquie, thanks so much for the lovely review! We’re so happy you love our focaccia as much as we do! 🙂
Hi, I’ve made your focaccia bread once and it was beautiful! I wasn’t sure on which setting to put my oven on or which rack to use (middle, upper or lower). I have conventional bake and fanbake and wondered which I should use and whether I lower the temperature for fanbake? I’m asking since I’m making this again which means it will be a regular here!
Thanks 🙂
Hi Emilie, thank you for the lovely review! We’re happy to hear about your success with our focaccia! From our experience, conventional bake tends to cook much faster. I would try to bake the focaccia 25 degrees F lower than the recipe calls for. Check on the bread towards to the end of the bake time as it may be done a little sooner. We always suggest middle rack for our breads. I hope this helps. 🙂
I made this yesterday and it was excellent! The best focaccia recipe I’ve come across so far. I started it in the morning and we had it with dinner.
Hi Kathy, thank you so much! That’s what we love about our focaccia recipe. 🙂
Fluffy, garlicky, cheesy goodness thank you Patricia for another amazing bread recipe . It’s a great side to a main dish
Thank you, Monica! 🙂