Garlic Bread Focaccia
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.
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:
- 1/2 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 (7 grams), 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 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.
- 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. 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.
- 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.
- 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
Calories: 244kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 12mgSodium: 632mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 173IUVitamin C: 1mgCalcium: 61mgIron: 1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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