Garlic Bread Focaccia
This soft, thick, and flavorful focaccia is topped with buttery garlic and fresh herbs, making it perfect for sharing or enjoying on its own!
Ingredients
- 600 g water
- ½ teaspoon active dry yeast
- 15 g honey
- 800 g all-purpose flour
- 18 g kosher salt
- 50 g extra virgin olive oil (plus more for pan and drizzling)
- 1/3 cup warm water
- 1 ½ teaspoons kosher salt
- 3 sprigs fresh rosemary
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 4 tablespoons unsalted butter
- 2 large garlic cloves (smashed)
- ¼ teaspoon red pepper flakes
- to taste flaky salt (for finishing)
Instructions
- In a large mixing bowl, stir together the water, active dry yeast, olive oil, and honey. Let it rest for 5 minutes.
- Add the flour and kosher salt. Mix until no dry patches remain and the dough looks rough and sticky.
- Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 14 hours.
- Oil a 9x13-inch baking pan with olive oil. Transfer the dough gently to the pan and stretch it toward the edges. Let it rest for 30 minutes.
- Using oiled fingers, dimple the surface of the dough. Mix warm water and salt for the brine and pour it over the dough.
- Cover and let it rise for another 45 minutes.
- Preheat the oven to 425°F (220°C). Sprinkle fresh herbs on top, drizzle with olive oil, and bake for 30 to 35 minutes until golden brown.
- While baking, melt the butter with the smashed garlic and red pepper flakes over low heat. Remove garlic, chop it, and return to the butter.
- Once out of the oven, pour the warm garlic butter over the focaccia and sprinkle with flaky salt. Let it rest for 10 minutes before slicing.
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Notes
This focaccia is perfect for dipping or as a side dish with pasta or soup!