Garlic Focaccia
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5.0
6 reviews
Excellent
Garlic Focaccia
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This Garlic Focaccia bread recipe is the best I've ever tasted, offering a perfect balance of crunchy, flaky exterior and pillowy, soft interior. It's an ideal choice for dipping in olive oil and balsamic vinegar or even for making a delicious sandwich.
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Ingredients
- ½ c olive oil
- 4 cloves garlic thinly sliced
- ¾ c warm water 110F-115F
- 1 teaspoon active dry yeast
- 1 teaspoon brown sugar any sugar will work
- 2 c all-purpose flour
- ½ teaspoon salt
- 1 rosemary sprig
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Instructions
- Add oil to a small saucepan and heat until it simmers but not boiling for about 2 minutes.
- Add garlic and stir for 30 seconds until fragrant. With a slotted spoon, quickly transfer garlic to a plate. Remove 2 tablespoons of oil from the saucepan and reserve it for brushing the focaccia.
- In a small bowl, add warm water, yeast and sugar. Slightly stir and wait 15-20 minutes to activate the yeast.
- In a large bowl add flour, salt and whisk to combine. Make a well in the flour and add yeast mixture and oil (minus reserved 2 tablespoons).
- Start mixing the dough with a spatula and then knead with your hands until the ingredients are combined and you have an elastic dough. Form a ball, place it in a bowl, cover it with a plate, and set it aside for 20 minutes at room temperature (this will help the gluten to develop).
- Knead the dough again for 1 minute. It will be smooth and slightly sticky. Cover the dough with a plate and leave it to rest for 1 hour.
- Divide the dough in half on a lightly floured surface or pastry silicone mat. Fold each half inward 5 times. Flip the dough upside down and flatten to a 7-8” diameter disk.
- Place disks on a parchment-lined baking sheet turned upside down, brush with 1 tablespoon of reserved olive oil, and cover with a piece of plastic wrap. Set aside for 20 minutes.
- Set the oven temperature to 430 F and place another baking sheet in the oven as the oven heats.
- Grease your fingers and make a few pokes in the dough. Sprinkle with sauteed garlic and rosemary.
- Very carefully remove the baking sheet from the oven (it will be hot) and transfer the parchment paper with the dough on a hot baking sheet. Bake for 20-25 minutes or until the focaccia has developed a golden crust.
- Remove focaccia from the oven and transfer it to a wire rack to cool.
Notes
- Yeast: For this recipe, I recommend using active dry yeast. It must be activated with warm water and sugar before adding it to the flour. This helps to ensure a good rise and a fluffy texture in your focaccia.
- Activate the Yeast Properly: Ensure the water is warm, not hot, when adding the yeast. Too hot water can kill the yeast, while too cold water won't activate it. The ideal temperature is between 110F and 115F.
- Take Time to Knead: Don't rush the kneading process. It helps to develop the gluten in the dough, making your focaccia light and airy.
- Rest the Dough: Allow the dough to rest as per the recipe. This will give the yeast time to work, helping the dough to rise and develop a better texture.
- Baking times: The focaccia is done when it has developed a golden crust. This usually takes about 20–25 minutes, but ovens can vary, so keep an eye on it.
- Refrigerate: After enjoying your garlic focaccia, store any leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days.
- Reheat Instructions: To reheat, simply place the focaccia in a preheated oven at 350°F (175°C) for about 5–10 minutes or until warm.
- Freeze: You can also freeze it for up to one month by wrapping it with plastic wrap and then popping it in the freezer. Allow it to thaw overnight before enjoying it.
Nutrition Information
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Calories
955kcal
(48%)
Carbohydrates
100g
(33%)
Protein
14g
(28%)
Fat
55g
(85%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
40g
Sodium
587mg
(24%)
Potassium
179mg
(5%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
15IU
(0%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2focaccia
Amount Per Serving
Calories 955 kcal
% Daily Value*
| Calories | 955kcal | 48% |
| Carbohydrates | 100g | 33% |
| Protein | 14g | 28% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 40g | 200% |
| Sodium | 587mg | 24% |
| Potassium | 179mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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