A warm, garlicky crowd-pleaser
introduction
Make Irresistible Classic Garlic Bread Focaccia at Home! is an easy, cozy way to bring bakery-style focaccia into your kitchen with a buttery garlic twist. This recipe turns simple ingredients into a fluffy, golden focaccia that’s perfect for weeknight dinners, weekend brunches, or crowd-pleasing parties. Craving a crunchy side? Try pairing it with a savory battered fries recipe for a fun contrast.
Why You’ll Love This Make Irresistible Classic Garlic Bread Focaccia at Home!
- Rich garlic-butter flavor that’s irresistible warm from the oven
- Fluffy, pillowy crumb with a crisp, golden top
- Simple pantry ingredients and straightforward steps
- Great for meal prep — slice and reheat all week
- Kid-friendly and perfect for sharing with a crowd
Ingredients Needed :
Bread
- 1 cup warm water
- 1 packet (2 1/4 teaspoon) active dry yeast
- 1 tablespoon sugar
- 4 cup all-purpose flour
- 1 tablespoon kosher salt
Fats & Oils
- 1/4 cup olive oil (plus extra for pan and drizzling)
- 1/2 cup butter
Aromatics & Seasonings
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
- 1 tablespoon flaky sea salt
Finish
- 1/2 cup freshly grated Parmesan cheese
Step-by-Step Instructions :
- Whisk 1 cup warm water with the yeast and 1 tablespoon sugar in a bowl; let sit 10 minutes until foamy and activated.
- In the stand mixer bowl fitted with a dough hook, combine 4 cup all-purpose flour and 1 tablespoon kosher salt; pour in the yeast mixture and 1/4 cup olive oil. Knead on low for about 6 minutes until smooth and elastic.
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1–2 hours until doubled in size.
- Generously oil a 9×13-inch pan. Gently stretch the risen dough into the pan, cover, and let rise another 45–60 minutes until puffy. Preheat oven to 425–450°F while it finishes rising.
- Melt 1/2 cup butter in a small saucepan over medium; add 4 minced garlic cloves and sauté 1–2 minutes until fragrant. Remove from heat and stir in 1/4 cup chopped parsley, 1/4 teaspoon red pepper flakes (if using), and 1 teaspoon sea salt.
- Using oiled fingers, press deep dimples all over the dough. Brush half the garlic-butter mixture over the top, drizzle with olive oil, and sprinkle 1 tablespoon flaky sea salt.
- Bake for 20–25 minutes in the preheated oven until deeply golden and crisp around the edges.
- Remove and immediately brush with remaining garlic butter, then sprinkle 1/2 cup freshly grated Parmesan and extra chopped parsley. Slice and serve warm.
Serving Suggestions Make Irresistible Classic Garlic Bread Focaccia at Home!
- Serve warm alongside soups, stews, or a simple arugula salad.
- Make sandwiches with sliced focaccia — roast beef or tomato-mozzarella both shine.
- For a balanced meal, pair with roasted vegetables and a protein.
- Finish dessert with something sweet, like blueberry chocolate chip cookies for a homey end to the meal.
Tips for SuccessMake Irresistible Classic Garlic Bread Focaccia at Home!
- Use warm (not hot) water for the yeast — roughly 100–110°F — to activate without killing the yeast.
- Don’t skip the oil in the pan; it helps the bottom crisp and prevents sticking.
- Be gentle when stretching the dough to avoid deflating all the air pockets.
- For extra flavor, fold a tablespoon of chopped rosemary into the dough or sprinkle before baking.
- Make ahead: bake, cool, and freeze slices. Reheat in a 350°F oven until warm and crisp, or toast slices in a skillet. Also great alongside an easy brunch spread — try a fresh green tea treat like the blueberry matcha recipe.
- If you don’t have a stand mixer, knead by hand for about 8–10 minutes until the dough is smooth.
variation (if any)
- Herb & Olive: Add 2 tablespoons chopped fresh rosemary and 1/4 cup sliced olives before the second rise.
- Cheesy Pull-Apart: Sprinkle an extra 1/2 cup shredded mozzarella on top during the last 5–7 minutes of baking for a gooey finish.
- Whole Wheat Twist: Replace 1 cup of the all-purpose flour with whole wheat flour for nuttier flavor (may need a splash more water).
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Reduce the water temperature slightly and add the instant yeast directly to the flour; activation time may be shorter.
Q: How do I know when the dough has properly risen?
A: It should double in size and feel light and airy. A gentle poke should leave a slight indentation that gradually fills back in.
Q: Can I make the dough ahead and refrigerate overnight?
A: Absolutely. After the first rise, punch down, cover, and refrigerate up to 24 hours. Let it come to room temperature and rise again before shaping.
Q: How do I get crisp edges and a soft interior?
A: Use a well-oiled hot pan and bake at 425–450°F; the high heat crisps the exterior while the interior stays tender.
Q: Can I omit the Parmesan?
A: Yes — it’s optional. You can substitute Pecorino or a sprinkle of grated Asiago for a different flavor.
Classic Garlic Bread Focaccia
Ingredients
Method
- Whisk warm water with the yeast and sugar in a bowl; let sit for 10 minutes until foamy and activated.
- In a stand mixer bowl fitted with a dough hook, combine flour and kosher salt, then pour in the yeast mixture and olive oil. Knead on low for about 6 minutes until smooth and elastic.
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise for 1-2 hours until doubled in size.
- Generously oil a 9x13-inch pan. Gently stretch the risen dough into the pan, cover, and let rise another 45-60 minutes until puffy.
- Preheat oven to 425–450°F while the dough finishes rising.
- Melt butter in a small saucepan over medium, add minced garlic, and sauté for 1-2 minutes until fragrant. Remove from heat and stir in parsley, red pepper flakes (if using), and sea salt.
- Using oiled fingers, press deep dimples into the dough. Brush half the garlic-butter mixture over the top, drizzle with olive oil, and sprinkle with flaky sea salt.
- Bake for 20-25 minutes in the preheated oven until deeply golden and crisp around the edges.
- Remove from oven and immediately brush with remaining garlic butter, then sprinkle with grated Parmesan and extra parsley. Slice and serve warm.
