• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Baking Recipes

    Roasted Garlic and Herb Focaccia

    Published: Oct 18, 2020 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    Savory and sweet roasted garlic is nestled into airy focaccia and topped with garlic oil, loads of fresh herbs and flaky sea salt.

    Savory and sweet roasted garlic is nestled into airy focaccia and topped with garlic oil, loads of fresh herbs and flaky sea salt.

    There are a select few baking recipes that I get really excited about. A savory challah, rolling rugelach during the holidays and a really good, olive oil soaked garlic focaccia.

    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

    1. 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.
    2. 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.
    3. 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.
    4. Stretch Dough: Punch dough down and turn dough into an oiled baking sheet. Stretch dough so it reaches the sides of the baking pan.
    5. Garnish: Top with roasted garlic, fresh herbs and fleur de sel. Press in the dough with your knuckles or fingers to create dimples.
    6. Second Rise: Let the dough rise for another 20 minutes.
    7. Bake: Bake focaccia at 425 degrees Fahrenheit for 35-40 minutes or until the bread is cooked through and lightly golden brown.
    Savory and sweet roasted garlic is nestled into airy focaccia and topped with garlic oil, loads of fresh herbs and flaky sea salt.

    Focaccia Toppings

    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.

    Savory and sweet roasted garlic is nestled into airy focaccia and topped with garlic oil, loads of fresh herbs and flaky sea salt.

    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

    Samantha Ferraro

    LittleFerraroKitchen.com

    Savory and sweet roasted garlic is nestled into airy focaccia and topped with garlic oil, loads of fresh herbs and flaky sea salt.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Rising 1 hr 30 mins
    Total Time 2 hrs 15 mins
    Course Appetizer
    Cuisine Italian
    Servings 12 servings
    Calories 338 kcal

    Ingredients
     
     

    Dough

    • 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

    Toppings

    • 1 cup whole garlic cloves or about 30-40 cloves
    • ¾ cup olive oil + more for oiling bowl and hands
    • ½ cup chopped fresh herbs chives, thyme, rosemary
    • 2 teaspoons flaky sea salt

    Instructions
     

    • 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 ½ 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 ¾ 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.

    Notes

    The size of cookie sheet used in this recipe is 9 x13. 
    You can make the dough ahead of time and let it proof overnight or all day in the refrigerator.
    Other topping suggestions: olives, lemon peel, cheese
    Recipe adapted from Lidia Bastianich
     

    Nutrition

    Calories: 338kcalCarbohydrates: 44gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 781mgPotassium: 106mgFiber: 2gSugar: 1gVitamin A: 73IUVitamin C: 5mgCalcium: 31mgIron: 3mg
    Keyword garlic focaccia, herb focaccia, homemade focaccia
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Baking Recipes

    • Plate of homemade pistachio baklava doused in a honey syrup.
      Turkish Pistachio Baklava with Orange Blossom Syrup
    • Small plate of cherry pistachio rugelach with a small bowl of chopped pistachios off to the side.
      Cherry Pistachio Rugelach
    • Potato knishes with sesame seeds on top.
      Spinach and Potato Knish with Caramelized Onions
    • Caramel eclairs with caramel sauce on top.
      Salted Caramel Eclairs

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Flavorful Salad Recipes

    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Kale salad with roasted beets and citrus with orange segments off to the side.
      Winter Kale Salad with Radicchio and Roasted Beets
    • Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
      Kale Salad with Cranberries, Apples and Feta
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved