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5 from 2 votes

Roasted Garlic and Herb Focaccia

Savory and sweet roasted garlic is nestled into airy focaccia and topped with garlic oil, loads of fresh herbs and flaky sea salt.
Prep Time10 mins
Cook Time35 mins
Rising1 hr 30 mins
Total Time2 hrs 15 mins
Course: Appetizer
Cuisine: Italian
Keyword: garlic focaccia, herb focaccia, homemade focaccia
Servings: 12 servings
Calories: 338kcal
Author: Samantha Ferraro
Cost: $8

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
  • 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

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 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.

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: 338kcal | Carbohydrates: 44g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 781mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 3mg