Savory and sweet roasted garlic is nestled into airy focaccia and topped with garlic oil, loads of fresh herbs and flaky sea salt.
I can’t decide what’s better. The bits of flaky sea salt that sit on top to the focaccia. or the addictive candy like roasted garlic nestled into the bread. My tip, make extra roasted garlic.
How to make Focaccia
- Prep Yeast: Add yeast to warm water and let it sit for a few minutes to activate the yeast. It should foam up. If nothing happens, you may have to start over with fresher yeast.
- Make Dough: Add flour, oil and salt and mix with on low-medium speed using an electric mixer. You can also do this by hand and mix until a ball of dough forms. Then turn onto a floured surface and knead by hand until dough is smooth.
- Proof Dough: Place dough in a lightly oiled bowl and let rise until doubled in size. You can also slowly proof in the fridge overnight.
- Stretch Dough: Punch dough down and turn dough into an oiled baking sheet. Stretch dough so it reaches the sides of the baking pan.
- Garnish: Top with roasted garlic, fresh herbs and fleur de sel. Press in the dough with your knuckles or fingers to create dimples.
- Second Rise: Let the dough rise for another 20 minutes.
- Bake: Bake focaccia at 425 degrees Fahrenheit for 35-40 minutes or until the bread is cooked through and lightly golden brown.
Roasted Garlic: Roast in lots of olive oil so you can use the flavored oil to spoon over the bread. The garlic should be caramelized, soft and deliciously sticky.
Flaky Sea Salt: Fleur de Sel is our favorite salt. It has course yet delicate salt crystals that is perfect for topping the focaccia.
Fresh Herbs: And lots of them! Chives, rosemary and thyme are all good choices.
A few Tips and Suggestions
- Both active dry yeast and rapid rise work for this recipe.
- Because oil is a major ingredient in the recipe, a really food flavored olive oil is ideal.
- Have fun with the toppings: caramelized onions, olives, lemon peel, cherry tomatoes are some suggestions.
Roasted Garlic and Herb Focaccia
- 2 cups warm water
- 2 packets active dry yeast
- 1 teaspoon sugar
- 5 cups all purpose flour
- 2 teaspoons Kosher salt
- 1 tablespoons olive oil
- 1 cup whole garlic cloves or about 30-40 cloves
- 3/4 cup olive oil + more for oiling bowl and hands
- 1/2 cup chopped fresh herbs chives, thyme, rosemary
- 2 teaspoons flaky sea salt
- Prepare Dough: Dissolve the yeast and sugar in the warm water and let it sit for about 10 minutes to activate the yeast. It should be foamy with little bubbles.
- Attach a dough hook onto an electric mixer and set on low speed. Pour in the yeast mixture and slowly add in the flour, salt and olive oil.
- Continue mixing until just combined and a ball of dough forms. Turn dough onto a lightly floured surface and knead for a few minutes until dough is smooth.
- Let Dough Rise: Place dough into a lightly oiled bowl, turning so all sides are lightly covered with oil. Place a sheet of plastic wrap on top and let rise in a warm spot until doubled in size, about 1 1/2 hours.
- Roast the Garlic: While dough is proofing, roast the garlic. Pre-heat oven to 400 degrees Fahrenheit and peel garlic cloves. Place cloves in a small baking dish and pour in 3/4 cup olive oil, or enough to fully submerge the garlic.
- Roast garlic for about 30 minutes until garlic is soft and caramelized. Remove from oven and let cool.
- Turn Dough onto Baking Sheet: Once focaccia has doubled in size, remove plastic wrap and gently punch down the dough to deflate. Oil a cookie sheet and turn the dough onto the sheet. With oiled hands. gently stretch and press the dough so it reaches the edges of the cookie sheet. use your fingers to press in deep dimples into the dough.
- Garnish Dough: Top dough with roasted garlic cloves, garlic olive oil and scatter chopped herbs and flaky salt. Let dough rise for another 20 minutes. Pre-heat oven to 425 degrees Fahrenheit.
- Bake: Bake focaccia for 35-40 minutes, rotating halfway through. It is done once the bread is lightly golden brown.
- Once done, remove from oven and let cook for 10-15 minutes before cutting into the bread.