Cheesy Garlic Focaccia Bread
Recipe
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Prep Time: 20 min
- 3 cups bread flour (375 grams)
- 1 cup all purpose flour (125 grams)
- 1 packet instant dry yeast 2 1/4 tsp
- 2 tsp salt
- 2 tsp honey
- 2 cups warm water, (473 ml) about 110-115 degrees
- 3 tbsp extra virgin olive oil, plus more for pan and kneading
- 2 cloves garlic, minced
- 1 1/2 tbsp fresh or dried herbs (i used oregano, rosemary and basil)
- Flaky sea salt for topping
- 6 oz mozzarella cheese, low moisture, shredded (see note below)
- 3 tbsp chopped fresh herbs (oregano, basil, rosemary, dill (any herbs work!)
- 4 tbsp salted butter
- 1/2 tsp salt ONLY IF youre not using salted butter
- Pinch red pepper flakes optional
- 2 cloves are garlic, minced
- Parmesan cheese for topping (optional)
- You you mix and knead the focaccia, it will be wet, that is okay. You should wet your hands before kneading. If you find that your dough isnt coming together as you knead, add a tbsp of all purpose flour to help.
- If you need a warm, dry place when proofing your dough- try your microwave OR better yet… turn your oven on to the lowest ( I think mine is 175 degrees) setting and then once that temp is set, turn off the oven and then place your pan inside.
- Don’t forget to bake your focaccia on the lowest rack in the oven. Getting that crispy bottom is critical and oh so delicious!
- I love focaccia because it is hard to screw up! Just remember these three things, you need warm water no cooler than 105 degrees and no warmer than 115 degrees (this activates the yeast) a lot of olive oil (dont worry it only flavors the bread more!) and lots of rest time! Thats it! you will get beautiful, fluffy focaccia every time if you follow these tips!
Bake Time: 20-30 min
Wait Time: 16 hours
Yields: 10 servings
What you need
Focaccia
Focaccia Filling & Topping
What to do
1. For the focaccia: in a medium saucepan, place olive oil, garlic and herbs. Turn heat to low, mix with a wooden spoon. Let the mix come to a light simmer, then remove from stove. Garlic should be fragrant, not burnt. Let mix cool.
2. Place flours, yeast, salt, honey and cooled olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears. Wet your hands and begin kneading the dough (*see note below). I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Wait another 40 minutes and repeat this process. Drizzle the bread with a little olive oil Cover tightly and chill in the fridge over overnight. Focaccia should double in size. Note: I use a bowl that has a lid that seals over the top- you can find it here.
3. Using 3 tbsp of olive oil, grease a 9×13 pan. Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for about 60-70 minutes (*see note below). While the dough prooofs, make your garlic bread filling. In a skillet, melt the butter, add the garlic and herbs. Mix until the garlic and herbs are fragrant. Set to the side to cool.
4. Remove the top pan that is covering the focaccia dough. Gently stretch the dough and spread about (roughly) 1/3 of the butter mixture. Sprinkle about 2 oz of the mozzarella cheese. Fold the focaccia up like a burrito and place the seams down. Cover the focaccia and let the dough proof again. We want the focaccia to almost fill up the pan (about 60-70 minutes).
5. Preheat oven to 450 degrees. Remove the top pan again and drizzle some olive oil on top of the focaccia. Gently dimple the focaccia and sprinkle with another 1/3 of the butter and half of the remaining cheese. Sprinkle with some flaky sea salt. (*Note: place bread on the lowest rack of the oven, this gets the bottom nice and crunchy!). Bake bread and then remove from the oven after about 15 minutes. Using a pastry or silicon basting brush, baste the focaccia with remaining butter mix and then sprinkle the remaining mozzarella cheese (and a handful of Parmesan if you are using).
6. Bake for another 12-15 minutes and then remove and cool! Note: Ovens vary, when you remove your bread, you should be able to lift the edge of the bread with a knife… the bottom should be golden brown and crunchy… if it is not, bake it for another 5-10 minutes. While the outside of the bread is crunchy, the inside will be fluffy and moist!). Baste the focaccia with some olive oil. Remove the focaccia and place on a cooling rack. Serve after about 10-15 minutes of cooling.
Note: To reheat, set oven to 375 and bake for 15 minutes.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Place flours, yeast, salt, honey and cooled olive oil mix in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears. Wet your hands and begin kneading the dough (*see note below). I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Wait another 40 minutes and repeat this process. Drizzle the bread with a little olive oil Cover tightly and chill in the fridge over overnight. Focaccia should double in size. Note: I use a bowl that has a lid that seals over the top- you can find it here.
3. Using 3 tbsp of olive oil, grease a 9×13 pan. Place your focaccia dough into the pan. Spread gently with your fingers. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for about 60-70 minutes (*see note below). While the dough prooofs, make your garlic bread filling. In a skillet, melt the butter, add the garlic and herbs. Mix until the garlic and herbs are fragrant. Set to the side to cool.
4. Remove the top pan that is covering the focaccia dough. Gently stretch the dough and spread about (roughly) 1/3 of the butter mixture. Sprinkle about 2 oz of the mozzarella cheese. Fold the focaccia up like a burrito and place the seams down. Cover the focaccia and let the dough proof again. We want the focaccia to almost fill up the pan (about 60-70 minutes).
5. Preheat oven to 450 degrees. Remove the top pan again and drizzle some olive oil on top of the focaccia. Gently dimple the focaccia and sprinkle with another 1/3 of the butter and half of the remaining cheese. Sprinkle with some flaky sea salt. (*Note: place bread on the lowest rack of the oven, this gets the bottom nice and crunchy!). Bake bread and then remove from the oven after about 15 minutes. Using a pastry or silicon basting brush, baste the focaccia with remaining butter mix and then sprinkle the remaining mozzarella cheese (and a handful of Parmesan if you are using).
6. Bake for another 12-15 minutes and then remove and cool! Note: Ovens vary, when you remove your bread, you should be able to lift the edge of the bread with a knife… the bottom should be golden brown and crunchy… if it is not, bake it for another 5-10 minutes. While the outside of the bread is crunchy, the inside will be fluffy and moist!). Baste the focaccia with some olive oil. Remove the focaccia and place on a cooling rack. Serve after about 10-15 minutes of cooling.
Note: To reheat, set oven to 375 and bake for 15 minutes.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
