Hey, friend! Let’s talk about a recipe that’s basically a love letter to carbs: Garlic Bread Focaccia. Imagine a fluffy, golden focaccia with a crispy edge, slathered in a garlicky, buttery spread that’s loaded with herbs and a touch of cheesy goodness. It’s like garlic bread and focaccia had a baby, and it’s pure comfort in every bite. This is my go-to for cozy weeknight dinners, potlucks, or when I’m hosting friends and want something that screams “dig in!” I first made this when I was craving garlic bread but had some leftover focaccia dough, and now it’s a staple in my kitchen. Whether you’re pairing it with pasta, soup, or just tearing off chunks straight from the pan (no judgment), this recipe is a winner. Let’s get baking!
Why You’ll Love This Recipe
- Crowd-pleasing comfort: The garlicky, buttery, cheesy vibes make this a hit with everyone—picky eaters included.
- Versatile: Serve it as a side, an appetizer, or even a main with a big salad. It’s perfect for any occasion.
- Surprisingly easy: No fancy skills needed—just mix, let it rise, and slather on the good stuff.
- Customizable: Add extra cheese, swap herbs, or spice it up with red pepper flakes for your own twist.
- Ready in a few hours: Most of the time is hands-off, so you can multitask while the dough rises.
- Leftover magic: It reheats beautifully, and you can even repurpose it into croutons or panini bread.
- Smells amazing: Your kitchen will smell like an Italian bakery, and that’s a win all on its own.
Ingredients You’ll Need
- All-purpose flour: The backbone of the focaccia—nothing fancy, just the pantry staple.
- Active dry yeast: This helps the dough rise and get that airy texture. Make sure it’s fresh!
- Olive oil: Use a good-quality one for the dough and topping; it adds rich flavor.
- Butter: Melted butter in the garlic spread makes it extra indulgent.
- Garlic (fresh, not powdered): Freshly minced garlic is key for that bold, authentic flavor.
- Italian seasoning or fresh herbs (like parsley, rosemary, or oregano): Dried or fresh both work—use what you’ve got.
- Mozzarella or Parmesan cheese (optional): A sprinkle adds cheesy goodness, but you can skip it for a lighter version.
- Flaky sea salt: A pinch on top enhances all the flavors and adds a nice crunch.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Garlic Bread Focaccia (Step-by-Step Instructions)
Step 1: Mix the Dough
In a large mixing bowl, combine 1 tablespoon active dry yeast with 1 ½ cups warm water (about 110°F—warm, not hot). Let it sit for 5 minutes until it’s foamy. Add 3 ½ cups all-purpose flour, 2 tablespoons olive oil, 1 teaspoon sugar, and 2 teaspoons salt. Stir with a wooden spoon or your hands until a shaggy dough forms. Pro tip: If the dough feels too sticky, add a tablespoon of flour at a time, but don’t overdo it—you want it soft and slightly tacky.
Step 2: Knead and Let It Rise
Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1 ½ hours, until doubled in size. Note: If your kitchen is chilly, place the bowl in an off oven with the light on for a cozy rising spot.
Step 3: Shape the Focaccia
Once risen, punch down the dough to release air. Grease a 9×13-inch baking pan (or a rimmed baking sheet for a thinner focaccia) with 2 tablespoons olive oil. Spread the dough evenly into the pan, pressing it to the edges with your fingers. Cover and let it rise again for 30–45 minutes until puffy. Tip: Don’t rush the second rise—it’s what gives focaccia that light, airy texture.
Step 4: Make the Garlic Butter Spread
While the dough rises, mix up the garlic butter. In a small bowl, melt 4 tablespoons butter. Stir in 3–4 minced garlic cloves, 1 tablespoon Italian seasoning (or 2 tablespoons chopped fresh herbs like parsley and rosemary), and a pinch of salt. If you’re using cheese, grate ½ cup mozzarella or Parmesan and set aside. Heads-up: Don’t cook the garlic in the butter—it’ll bake in the oven, so raw garlic is fine here.
Step 5: Dimple and Top
Preheat your oven to 425°F. Using your fingertips, make deep dimples all over the risen dough—this gives focaccia its signature look and helps hold the toppings. Drizzle 2 tablespoons olive oil over the dough, then brush or spoon the garlic butter mixture evenly on top. Sprinkle with cheese (if using) and a pinch of flaky sea salt. Pro tip: Go heavy on the dimples; they trap the oil and butter for extra flavor.
Step 6: Bake to Golden Perfection
Bake for 20–25 minutes, until the focaccia is golden brown and crisp around the edges. If the top isn’t browning evenly, rotate the pan halfway through. Let it cool in the pan for 5 minutes, then transfer to a cutting board. Note: Resist the urge to cut right away—the bread needs a moment to set, but it’s worth the wait.
Step 7: Slice and Serve
Cut into squares or wedges and serve warm. It’s perfect for tearing and sharing, especially with a bowl of marinara for dipping. Tip: If you’re feeling fancy, garnish with a sprinkle of fresh parsley or extra grated Parmesan before serving.
Helpful Tips
- Meal prep it: Make the dough a day ahead and let it rise slowly in the fridge overnight. Bring it to room temp before shaping and baking. You can also bake the focaccia and store it for easy weeknight sides.
- Storage: Keep leftovers in an airtight container at room temp for up to 2 days or in the fridge for 5 days. Freeze baked focaccia in slices for up to 2 months—wrap tightly in plastic wrap and a freezer bag.
- Reheating: Warm slices in a 350°F oven for 5–7 minutes or toast in a skillet for crispy edges. Microwaving works in a pinch but can make it soggy, so cover with a damp paper towel if you go that route.
- Perfect pairings: Serve with pasta, chili, or a hearty soup like minestrone. It’s also great with a glass of red wine or a cold beer for casual gatherings.
- Creative twists:
- Add a sprinkle of red pepper flakes to the garlic butter for a spicy kick.
- Mix in caramelized onions or roasted garlic for extra depth.
- Top with cherry tomatoes or olives before baking for a Mediterranean vibe.
- Use cheddar or gouda instead of mozzarella for a different cheesy flavor.
- Repurpose leftovers: Turn stale focaccia into croutons for salads or soups by cubing, tossing with olive oil, and baking at 375°F until crispy. It also makes killer panini bread!
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Prep the dough and let it rise in the fridge overnight (up to 24 hours). Shape, top, and bake when ready. Baked focaccia can sit at room temp for a day or be reheated before serving.
Can I freeze this focaccia?
Absolutely! Freeze baked focaccia in slices, wrapped tightly in plastic wrap and a freezer bag, for up to 2 months. Thaw at room temp and reheat in the oven for best results.
What if I don’t have fresh garlic?
Fresh garlic is best for bold flavor, but in a pinch, use 1–2 teaspoons garlic powder in the butter spread. It won’t be quite as punchy, but it’ll still taste great.
Is this recipe good for meal prep?
Definitely! Bake a batch early in the week and reheat slices as needed. It’s a great side for lunches or dinners, and leftovers are super versatile.
How do I make it vegetarian/vegan?
It’s vegetarian as-is! For vegan, swap butter for vegan margarine or extra olive oil, use vegan cheese (or skip it), and ensure your sugar is vegan-friendly (some brands use bone char).
I whip up this Garlic Bread Focaccia at least once a week—it’s my secret weapon for making any meal feel special without much effort. My favorite way to serve it is warm from the oven, torn into big pieces, with a side of marinara for dipping. Give it a try for your next dinner or game night, and let me know in the comments how it goes—I’d love to hear your twists or what you paired it with!
Garlic Bread Focaccia
Ingredients
- 500 ml warm water
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 2 teaspoons instant dry yeast 7g
- 1 tablespoon olive oil
- 550 g bread flour
- ½ cup shredded mozzarella cheese
- ¼ cup shredded gruyere cheese
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley minced
- 3 garlic cloves minced
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Add olive oil, sea salt, and bread flour. Mix until a sticky dough forms.
- First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Pan: Grease a 9×13-inch metal baking pan with olive oil. Transfer the risen dough into the pan, gently stretching it to fit. Cover and let it rest for another 30 minutes.
- Preheat Oven: While the dough is resting, preheat your oven to 450°F (232°C).
- Make Garlic Butter: In a small bowl, mix melted butter, olive oil, minced garlic, and minced parsley. Set aside.
- Dimple the Dough: Using your fingers, press dimples all over the surface of the dough. Drizzle the garlic butter mixture evenly over the top.
- Add Cheese: Sprinkle shredded mozzarella and gruyere evenly over the dough.
- Bake: Place the pan in the preheated oven and bake for 25 minutes, or until the focaccia is golden brown and the cheese is bubbly.
- Cool and Serve: Remove from oven and let it cool slightly before slicing. Serve warm.
Notes
- For extra flavor, consider adding a sprinkle of flaky sea salt on top before baking.
- This focaccia pairs well with marinara sauce for dipping.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.
