Savory and sweet, this roasted garlic focaccia is generously garnished with fresh herbs, a flavorful honey garlic glaze and flaky sea salt.
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About This Recipe
This Roasted garlic focaccia is a flavorful, pillowy bread that’s easy to put together, but does take a bit of time.
Soft roasted garlic cloves are nestled into the light focaccia dough and topped with a generous helping of fresh herbs. Once the garlic herb focaccia is baked to a stunning golden brown, a layer of honey garlic glaze is brushed on, creating a sweet, savory and deliciously sticky layer.
This would be fantastic to dip into this bread dipping oil too!
📋 Ingredients
- Active Dry Yeast: If using active dry yeast, be sure to bloom the yeast in warm water and honey. However, if using fast acting yeast, you can skip this step.
- Honey: Look for a flavorful honey that will be used both for blooming the yeast as well as the garlic honey glaze.
- Flour: All purpose flour is used for this recipe.
- Roasted Garlic: Roast the garlic in lots of olive oil so you can use the flavored oil to brush over the bread. The garlic should be soft, fragrant and deliciously sticky.
- Flaky Sea Salt: Fleur de Sel is our favorite salt. It has coarse yet delicate salt crystals that are perfect for topping the focaccia.
- Fresh Herbs: And lots of them! Chives, rosemary and thyme are all good choices.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Yeast: If you only have instant yeast, you can use the same amount but skip the blooming step (mix it directly with the flour).
- Gluten-Free: To make this gluten-free, use a gluten-free flour blend designed for yeast doughs, though the texture will be slightly different.
- Other Toppings: Grated Parmesan cheese, lemon zest, tomato confit and olives are great additions.
How to Roast Garlic Cloves
- Preheat the oven to 400°F.
- Submerge the peeled garlic cloves in olive oil in a small baking dish.
- Cover and roast for 30 minutes until the garlic is soft and fragrant.
How to Make Focaccia
Prep Yeast: Add the yeast to warm water and honey and let it sit for 5-10 minutes to activate the yeast.
Make Dough: In a mixer, combine the yeast mixture, flour, oil and salt and mix on low-medium speed until a ball of dough forms. Then turn onto a floured surface and knead for a few minutes.
Proof Dough: Place the dough in a lightly oiled bowl and let rise until doubled in size.
Stretch Dough: Punch dough down and turn dough into a 9 x 13 oiled baking pan, gently stretching the dough so it reaches the sides of the baking pan.
Garnish: Create dimples in the dough with your fingertips and nestle in the roasted garlic cloves and fresh herbs. Let the dough rise for another 20 minutes.
Bake: Bake the garlic focaccia at 425 degrees Fahrenheit for 35-40 minutes or until lightly golden brown. Mix honey with reserved garlic oil and brush a layer onto the warm bread.
A Few Tips and Suggestions
- Yeast: Both active dry yeast and rapid rise work for this recipe.
- Olive Oil: Because oil is a major ingredient in the recipe, a really good flavored olive oil is ideal.
- Don't Overmix: Don't overwork the dough, it doesn't have to look like a smooth ball.
- Make the Dough by Hand: Add the yeast mixture to a large bowl and slowly incorporate flour in batches. Once it's too difficult to mix with a spatula, use your hands to knead the dough for the final few minutes.
- Proof Overnight: Make the dough ahead of time and place it in the refrigerator to slowly proof overnight.
- Have fun with the Toppings: Caramelized onions, olives, lemon peel, cherry tomatoes are some suggestions.
What to Serve with Garlic Focaccia
Serve freshly baked focaccia alongside puttanesca pasta to sop up the delicious rich sauce, cheesy baked gnocchi or pasta with clams and tomatoes.
More Savory Baking Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Roasted Garlic and Herb Focaccia
LittleFerraroKitchen.com
Ingredients
Dough
- 2 cups warm water
- 2 ¼ teaspoons dry active yeast 1 packet
- 1 teaspoon honey
- 4 ½ cups all purpose flour + more for dusting
- 2 teaspoons Kosher salt
- 1 tablespoons olive oil
Toppings
- 2 whole garlic bulbs cloves removed and peeled
- ¾ cup olive oil + more for oiling bowl and hands
- ½ cup chopped fresh herbs thyme, rosemary and, or chives
- 2 tablespoons honey
- 2 teaspoons flaky sea salt
Instructions
- Prepare the Dough: In a large bowl, dissolve the yeast and honey in warm water. Let it sit for 10 minutes until foamy. Using a stand mixer with a dough hook, mix the yeast mixture with flour, salt, and olive oil until a soft dough forms. Knead briefly on a floured surface until smooth.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 ½ hours, until doubled in size.
- Roast the Garlic: While the dough rises, preheat the oven to 400°F. Submerge the peeled garlic cloves in olive oil in a small baking dish. Cover and roast for 30 minutes until soft and fragrant. Let cool.
- Shape the Dough: Once risen, punch down the dough and transfer it to a well-oiled 9x13 baking sheet. Stretch it out to the edges, then use your fingers to make deep dimples across the surface.
- Top the Dough: Press the roasted garlic cloves into the dough and drizzle some of the garlic-infused oil over the top and sprinkle with fresh herbs. Let the dough rise for another 20 minutes while you preheat the oven to 425°F.
- Bake the Focaccia: Bake for 35-40 minutes, rotating halfway, until golden brown.
- Garnish: Mix the honey with the remaining garlic oil and brush generously over the focaccia while it’s still warm and sprinkle with flaky sea salt. Let cool slightly before slicing.
Notes
-
- Yeast: Both active dry yeast and rapid rise work for this recipe.
-
- Olive Oil: Because oil is a major ingredient in the recipe, a really good flavored olive oil is ideal.
-
- Don't Overmix: Don't overwork the dough, it doesn't have to look like a smooth ball.
-
- Make the Dough by Hand: Add the yeast mixture to a large bowl and slowly incorporate flour in batches. Once it's too difficult to mix with a spatula, use your hands to knead the dough for the final few minutes.
-
- Proof Overnight: Make the dough ahead of time and place it in the refrigerator to slowly proof overnight.
-
- Have fun with the Toppings: Caramelized onions, olives, lemon peel, cherry tomatoes are some suggestions.
Marion says
Boy oh boy, this is a great recipe. I did the overnight rise and skipped the honey glaze, but everything else as directed -- thyme and rosemary and flaked salt on top. Served it with pasta Norma and silky steamed spinach. A big wow. can't wait to check out some other recipes on this site because this is extraordinary.
Samantha Ferraro says
Wonderful Marion. I wish I had the patience for an overnight rise. We served it with my Pasta Norma also. Great minds think alike. Thank you so much for the comment, Samantha.
Marion says
I'm making this a second time and this time the dough is far too loose and soft to knead by hand - i just mixed it in the bowl. I'd have to add a LOT of flour to knead it on the counter. I can't remember if that's what happened before... I measured everything carefully so I guess I'm going to stick it in the fridge and hope for the best tomorrow.
Also - I made the salmon shawarma and it is another fantastic recipe. I'll put a comment over there. I had to track down za'atar and sumac but I'm glad I did.
Samantha Ferraro says
Hi Marion, apologies for the focaccia hiccups. Since you put it in the fridge already, it'll slow proof in there and hopefully will be easier to work with. The dough should not be too "floury" or dry at all, but will be sticky. Since you're proofing it in the fridge, you don't need to knead it any more, so just oil your hands and the pan you are using and stretch the dough in there. If you do try the recipe again and its still too loose, slowly add int 1/4-1/2 cup more flour at a time, but I wouldn't recommend anymore. Mix it in the bowl, the best you can and even use your hands a bit to knead in the bowl, then transfer to a lightly floured surface (you may need a spatula to help you out), it'll still be sticky, and knead for a few minutes until the dough is smooth. As you knead, it will become less sticky, then proof as usual. Please let me know how it turns out tomorrow! -Samantha
Marion says
it is beautiful and ready to bake - wish i could show you a pic.
prob could have added a bit more flour but it seems fine.
Samantha Ferraro says
Wonderful Marion, enjoy it. Have a wonderful week, Samantha.
Adriana says
Turned out great! I did the garlic herb on part of it and tried some diff toppings on the other parts, all super yummy and super easy to make!
Samantha Ferraro says
Fantastic Adriana, so good to hear. Experimenting with toppings is funnn. Have a great weekend, Samantha.
Lindsey says
I chose this recipe based on the reviews, after trying twice (both being so bad they were inedible) I tried another recipe and it turned out perfect. Look elsewhere for a perfect focaccia recipe!
Samantha Ferraro says
Hi Lindsey! I'm sorry the recipe didn't turn out, but would you be able to share how it was bad? I'd love to help figure out what happened. Thank you!