Garlic Bread Focaccia
Garlic Bread Focaccia is the newest version of my viral focaccia recipe, except this fluffy bread is slathered in garlic butter and topped with a mix of mozzarella and gruyere cheese. At this point, I might as well change my name to focaccia lady.
Why you'll love my Garlic Bread Focaccia 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.
Perfect for any occasion
Bread is at the center of every meal. It’s perfect for all occasions.
Ingredients and substitutions
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.
Salt: I rarely ever use table salt in my recipes. When you see salt, think sea salt.
Sugar: Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise.
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: 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. Stay away from jarred garlic.
Parsley: Parsley adds a fresh, aromatic flavor and a visually appealing finishing touch.
For the rest of the ingredients, please see the recipe index card below!
Sample schedule
Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, place in the fridge, cover with plastic wrap.
- Refrigerate for as little as 2 hours to as long as overnight.
- After the first rise, transfer to a generously oiled non-stick baking tray and follow the rest of the recipe directions.
- 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
- Once you’ve completed the stretches, oil the bowl, cover the bowl with plastic wrap and tea towel.
- 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.
How to make Garlic Bread Focaccia
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
To a large mixing bowl, add the water, sugar, salt and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet.
Stretch and folds
For this recipe, I have adapted two types of stretches – the stretch and fold method and the coil method. See below for more extended photos and instructions.
First rise
Generously oil the bowl and cover with plastic wrap and tea towel. Let it rise for 1 to 1 1/2 hours until doubled in size.
Transfer to the pan
Shimmy the bowl back and forth to awake the bubbles. Transfer to a generously oiled baking pan. Fold the dough into thirds, rotate 180 degrees and flip to reveal the smooth side.
Second rise
Cover with plastic wrap and let it rise for 1 hour. While the dough is rising, make the garlic herb sauce.
Bake
Use your fingertips to dimple the surface of the focaccia dough. Bubbles should emerge! Bake for 15 minutes, remove from the oven, add shredded cheese and bake for an additional 10 minutes until golden and crispy. Brush with garlic herb butter.
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. 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?
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” before use.
How do I activate yeast?
First, heat up your water from the recipe until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. Then, add to the flour and continue with the recipe.
Why should I weigh my flour?
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale
Fluff up the flour first
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
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
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
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.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
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.
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure.
What is a Danish dough hook?
A Danish dough hook is a uniquely designed whisk that 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
1. Wet your hands so the dough doesn’t stick to you.
2. Grab one side of the dough and stretch it gently but not to the point of tearing.
3. Fold it over the center of the dough.
4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you’ve completed all four sides.
5. Cover and rest for 10 minutes.
Coil method
1. Wet your hands so the dough doesn’t stick to you.
2. Loosen the dough gently around the edges of the bowl.
3. Lift the dough from the middle with both hands until the ends hang down.
4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil.
5. Turn the bowl 90 degrees and repeat again.
6. Cover and rest for 10 minutes. Repeat three times.
Can I use all-purpose flour instead of bread flour?
Bread flour gives better structure and chewiness due to its higher protein content. If using all-purpose flour, substitute with half the amount of bread flour for best results.
How to reheat leftover focaccia
Sprinkle the focaccia lightly with water. Cover loosely with foil and heat at 350° for 8-10 minutes in the oven. Check frequently for desired level of crispiness.
How to store leftover focaccia
Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. It makes amazing sandwiches the next day. Always toast in the oven to revive the focaccia. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator as the environment is very drying.
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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 (7 grams) see note for active dry yeast
- 1 Tablespoon olive oil
- 550 g bread flour
For the cheesy topping:
- 1 cup mozzarella
For the garlic herb sauce:
- 2 Tablespoons unsalted butter melted
- 2 Tablespoons olive oil
- 2 Tablespoons fresh parsley minced
- 3 garlic cloves minced
Instructions
Make the dough
- 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. Cover with a tea towel and allow the dough to rest for 10 minutes.Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. Measure out water from the recipe, stir in the active yeast with a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. 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 (7 grams), 1 Tablespoon olive oil, 550 g bread flour
Stretches
- Once the dough has rested for 10 minutes, it's time for the stretch and folds. For this recipe, I have recently adapted these two types of stretches below. See blog post above for 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.
First rise
- Coat the entire focaccia and bowl with drizzle of 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.
Prep the dough
- 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.
Second rise
- 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
- Preheat the oven to 450°F / 232°C. Shred the cheeses and set aside. In a small bowl, combine the garlic herb sauce ingredients together and set aside.
- When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.
Dimple the dough
- Coat your fingertips with 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
- Bake for 15 minutes until slightly golden, then remove from the oven. Sprinkle the entire surface with mozzarella and get some around the edges too.1 cup mozzarella
- 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. Leave the focaccia in the pan for at least 10-15 minutes before transferring to a wire rack to cool.
Make the garlic herb sauce
- To a small bowl, add melted butter, olive oil, minced garlic and mince parsley. Whisk to combine. Brush the garlic herb sauce over the entire top of the focaccia while still warm.2 Tablespoons unsalted butter, 2 Tablespoons olive oil, 2 Tablespoons fresh parsley, 3 garlic cloves
Notes
- Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. First, heat up the water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
- Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. It makes amazing sandwiches the next day. Always toast leftover focaccia in the oven to revive the texture. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator as the environment is very drying.
- Overnight schedule sample: Once you've completed the stretch and folds, oil the bowl, place in the fridge, cover with plastic wrap and forget about it, for as little as 2 hours to as long as overnight. After the first rise, transfer to a generously oiled non-stick baking tray and follow the rest of the recipe directions. 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.
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
26 Responses
The best focaccia bread!! I always get so many compliments on it. The best one has been someone offering to buy me more pans to be able to make more at a time
Very easy to follow and always turns out great!
That’s so amazing! Thank you for such a lovely review! 🙂 We’re so happy you and your family enjoy our focaccia recipe. 🙂
I made this recipe for Christmas. I started it at my house, 1st rise in fridge overnight then drove an hour to my sister’s house keeping it chilled for travel. It was so so so yummy and fun to make, it almost stole the show from the main course of scallops. Making a half recipe now. Thank you
Yay! We love to hear reviews like this. So happy you enjoyed our recipe. 🙂
Can you please provide the exact yeast that you use! Thanks!
Hi Brandi! For instant yeast, I use a brand called “Saf Instant” and for active dry yeast, I use “Red Star Yeast”.
Can you please tell me why my bread is not bubbling like yours? I’ve made it several times and I think only one time ever had the big bubbles. Other than that. It’s always been pretty flat.
Hi Brandi, thank you for your question and patience with my reply. I have not tested this pan size but I recommend halving the recipe if making it in one loaf pan. Keep the temperature at 350°F but reduce the baking time to about 45 minutes or the center of the bread reads 190-195°F. If the tops brown too quickly, place a tent with foil but not to reduce baking time. I hope this helps.
thanks for sharing this recipe! i have one question though. i’m a beginner when it comes to baking bread. What I’ve learned so far is that exact amounts of ingredients matter quite a bit. In your recipe you mention ‘tablespoons, teaspoons and cups’. Would you also be able to share these ingredients measured in grams?
Thank you, Amasja! The recipe card has a US Customary and Metric convertion button in the ingredients section for you to toggle back between cups and grams. I hope this helps! My focaccia is the perfect place to start for first time bread makers. This recipe is very forgiving! Happy baking. 🙂
Hi, I can’t wait to make this, I just wanted to be sure, do you do both stretch and folds and coil folds or just one or the other! Thankyou!
Hi Morgan! You are correct. First start with the stretch and fold method, then the rest of the folds are the coil method. I have tried this recipe using just one or the other and it turns out perfect both ways! This recipe is very forgiving. I hope this helps. 🙂 Happy baking!
The only focaccia recipe you will ever need. Throw every other recipe away!
Thank you for the lovely review, Caitlin!
Super easy to make and absolutely delicious! My family loves it!
Thank you, Esti. We’re so happy you enjoyed our recipe!
This recipe is simple to follow and is so delicious!! My kids favorite and our go to! Thank you!
Thank you, Raluca. We’re happy you enjoyed our recipe!
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! 🙂