Garlic Focaccia Bread

This Garlic Focaccia Bread is a simple flavor-packed Italian bread that is easy to make and absolutely delicious.

Making bread is a skill set worth mastering in the kitchen. There is nothing like a loaf of warm bread fresh out of the oven, no matter the complexity of the bread recipe itself.

The fact that it is fresh is hands down better than anything you can get pre-made in the store. Garlic Focaccia is a delicious, flavor-packed bread that just so happens to be a perfect easy bread that anyone can make. Whether you are a beginner bread baker or not. Be sure to check out some of our favorite bread recipes. Like these Sliceable White Bread Loaves or these Delicious Soft Pretzels.

Garlic Focaccia bread is soft in the center with a crisp outside and seasoned perfectly with a blend of garlic, herbs, and olive oil. It works great as a side to soups and salads, cut in squares for sandwiches, or enjoyed alone.

Ingredients

Flour- I suggest using all-purpose flour for this recipe. It creates the perfect texture for this focaccia bread.

Olive Oil- I use pure olive oil not extra virgin however you can use extra virgin for it. Use good quality, it makes a difference.

Salt- I like to use flakey sea salt to sprinkle over the top for this. Regular sea salt will work fine too.

Herbs- I suggest using fresh rosemary for this bread if you can and fresh garlic from a clove over pre-minced. You can however yield close results using dried rosemary.

Yeast- You will need quick active yeast, and will be using a packet worth which equates to 2 1/4 tsp.

Water- The water for this should be warmed and be between 105℉-115℉. Use a candy thermometer and do not use anything hotter as that can kill the yeast.

What You Will Need To Make It

1 1/2 cups of warm water (105℉-115℉)

1 packet quick active yeast (2 -1/4 tsp of yeast)

3 3/4 cups of all-purpose flour plus more for dusting

1 tsp sugar

1 1/2 tsp of salt

1/4 cup plus 1 tbsp olive oil

Topping

2 garlic cloves (finely minced)

1 large sprig of rosemary (about 2 tsp finely chopped)

2 tbsp olive oil

1/2 tsp course of flakey sea salt to top

Tools

9 x 13 baking sheet

Directions

In a large bowl combine the water, and sugar and sprinkle yeast over. Allow it to sit for 5 minutes.

The yeast will begin bubbling. When ready, add the flour, and salt. Mix with a wooden spoon until combined. Add 1 tbsp of olive oil and mix with your hands until absorbed. Form a dough ball and allow the dough to rest covered at room temperature for 30 minutes.

When ready, stretch and fold the dough. To do this you will grab a corner of the dough, stretch it without tearing and fold it over itself.

Rotate the bowl and continue doing it 10 times.

Cover the bowl with a damp towel and allow it to sit on the countertop for another 30 minutes. Repeat the process of stretching and folding 10 times then allow the dough to sit another 30 minutes. The dough will rest a total of 3 times equaling 1 1/2 hours of rest time.

Mix topping in a bowl and set aside.

When ready to bake, preheat the oven to 425℉. Flour a surface and roll the dough into a round or rectangle.

Pour 1/4 cup of olive evenly over the baking sheet, and place the shaped dough onto the sheet. Take your fingers and smash the dough to form indentations in the dough. When you press, press until you feel the baking sheet so the indentations are deep.

Spread the topping over the dough and sprinkle the flakey sea salt across it.

Bake for 20-23 minutes or until golden.

Baking Notes

• Use a thermometer to make sure the water is between 105℉-115℉. Be careful not to over warm the water as this can kill the yeast
• I suggest using regular olive oil over extra virgin
• To learn more about how to stretch and fold, see post headings for further instructions
• Keep the dough on the countertop at room temperature for all rises
• Store leftover bread in a Tupperware or gallon-sized bag to keep fresh
• Be sure to use quick active dry yeast for this recipe
• 1 yeast packet is equal to 2-1/4 tsp

Why Stretch and Fold Dough?

The stretching and folding process of dough is quite important. It helps to strengthen and develop the gluten network within the dough. The result is a tighter dough that will hold its shape.

How To Properly Stretch and Fold Dough

Stretching and folding dough is as you might have guessed, just as it sounds. I do this right inside the bowl I have the dough rising in. Begin by grabbing onto a chunk of the dough near the bottom of the dough ball. Pull the dough up toward the ceiling to stretch the dough but not enough to tear it. Fold the stretched-out dough over the dough ball. Press your hand into the folded piece. Rotate the bowl and repeat this process until the steps called for in the recipe have been completed.

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