Name: Zesty Garlic Herb Focaccia recipe
Ingredients: For the Dough: 500g (about 4 cups) Bread Flour: Bread flour is the unsung hero of focaccia. It boasts a higher protein content than all-purpose flour, which is crucial for developing gluten. Gluten is what gives focaccia its characteristic chewy yet airy texture. The strong gluten network traps the gases produced by the yeast, resulting in a beautifully risen and structured loaf. While bread flour is highly recommended, in a pinch, you can substitute with all-purpose flour, but be aware that the texture might be slightly less chewy and more tender. If using all-purpose flour, consider adding a tablespoon or two of vital wheat gluten to mimic the protein content of bread flour and improve the chewiness.; 10g (about 2 teaspoons) Instant Dry Yeast: Yeast is the magic ingredient that brings our dough to life! Instant dry yeast is incredibly convenient and reliable. It doesn’t require proofing in water before being added to the dry ingredients, saving you a step. Ensure your yeast is fresh and active for optimal rising. If you’re using active dry yeast, you’ll need to proof it first. To do this, dissolve it in ¼ cup of lukewarm water (around 105-115°F or 40-46°C) with a teaspoon of sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active. Then, add this mixture to your dry ingredients. You can also use fresh yeast, but you’ll need to adjust the amount and proofing method accordingly.; 10g (about 2 teaspoons) Salt: Salt is not just for flavor; it plays a crucial role in controlling yeast activity and strengthening gluten structure. It enhances the savory notes of the focaccia and prevents the dough from becoming bland. Don’t skip the salt! Use fine sea salt or kosher salt for best results. Table salt can also be used, but it can sometimes have a slightly metallic taste.; 30ml (about 2 tablespoons) Olive Oil: Olive oil is the soul of focaccia. It adds richness, flavor, and moisture to the dough. Use a good quality extra virgin olive oil for the dough itself, as its flavor will subtly permeate the bread. The oil also contributes to the tender crumb and helps create those delicious, oily pockets that are characteristic of focaccia.; 400ml (about 1 ⅔ cups) Lukewarm Water: Water hydrates the flour, allowing gluten development to occur. Lukewarm water (around 105-115°F or 40-46°C) is the ideal temperature for activating yeast. Too hot and it can kill the yeast; too cold and it will slow down yeast activity. Use filtered water if your tap water has a strong chlorine taste.; For the Zesty Garlic Herb Topping: 60ml (about ¼ cup) Extra Virgin Olive Oil: For the topping, don’t skimp on the olive oil! This is where the richness and signature flavor of focaccia truly shine. Use a high-quality extra virgin olive oil with a robust flavor. The olive oil not only adds flavor but also creates those delightful crispy and golden brown spots on the surface of the focaccia as it bakes.; 8-10 Cloves Garlic, Minced: Garlic is the star of our zesty topping! Freshly minced garlic is essential for the best flavor. Don’t be shy with the garlic; it mellows out beautifully as it bakes, creating a sweet and savory aroma that permeates the entire focaccia. If you’re a serious garlic lover, you can even roast some garlic cloves beforehand and add them to the topping for an even deeper, sweeter garlic flavor.; 2 Tablespoons Fresh Rosemary, Chopped: Rosemary brings a piney, aromatic freshness to the focaccia that complements the garlic perfectly. Fresh rosemary is preferred for its vibrant flavor, but you can substitute with dried rosemary if needed. If using dried rosemary, use about 1 tablespoon and consider rehydrating it slightly by soaking it in a little warm water for a few minutes before adding it to the topping.; 2 Tablespoons Fresh Thyme, Chopped: Thyme adds a slightly earthy and lemony note that further enhances the complexity of the herb blend. Like rosemary, fresh thyme is ideal. If using dried thyme, use about 1 tablespoon and consider rehydrating it slightly as well. You could also experiment with other fresh herbs like oregano, sage, or parsley, depending on your preference.; 1 Lemon, Zest Only: Lemon zest is the secret weapon in our zesty focaccia! It adds a bright, citrusy note that cuts through the richness of the olive oil and garlic, creating a wonderfully balanced flavor profile. Make sure to zest only the yellow part of the lemon peel, avoiding the white pith underneath, which can be bitter.; 1 Teaspoon Red Pepper Flakes (Optional): For a touch of heat and extra zest, red pepper flakes are a fantastic addition. They provide a subtle kick that complements the garlic and herbs without being overpowering. Adjust the amount to your spice preference, or omit them entirely if you prefer a milder focaccia.; Flaky Sea Salt, for Sprinkling: Flaky sea salt is the perfect finishing touch. Its delicate, crunchy texture and clean, salty flavor enhance the overall taste and visual appeal of the focaccia. Sprinkle generously over the top before baking for a beautiful and flavorful crust. Maldon sea salt or fleur de sel are excellent choices.

Ingredients

Scale

For the Dough:
- 500g (about 4 cups) Bread Flour: Bread flour is the unsung hero of focaccia. It boasts a higher protein content than all-purpose flour, which is crucial for developing gluten. Gluten is what gives focaccia its characteristic chewy yet airy texture. The strong gluten network traps the gases produced by the yeast, resulting in a beautifully risen and structured loaf. While bread flour is highly recommended, in a pinch, you can substitute with all-purpose flour, but be aware that the texture might be slightly less chewy and more tender. If using all-purpose flour, consider adding a tablespoon or two of vital wheat gluten to mimic the protein content of bread flour and improve the chewiness.
- 10g (about 2 teaspoons) Instant Dry Yeast: Yeast is the magic ingredient that brings our dough to life! Instant dry yeast is incredibly convenient and reliable. It doesn’t require proofing in water before being added to the dry ingredients, saving you a step. Ensure your yeast is fresh and active for optimal rising. If you’re using active dry yeast, you’ll need to proof it first. To do this, dissolve it in ¼ cup of lukewarm water (around 105-115°F or 40-46°C) with a teaspoon of sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active. Then, add this mixture to your dry ingredients. You can also use fresh yeast, but you’ll need to adjust the amount and proofing method accordingly.
- 10g (about 2 teaspoons) Salt: Salt is not just for flavor; it plays a crucial role in controlling yeast activity and strengthening gluten structure. It enhances the savory notes of the focaccia and prevents the dough from becoming bland. Don’t skip the salt! Use fine sea salt or kosher salt for best results. Table salt can also be used, but it can sometimes have a slightly metallic taste.
- 30ml (about 2 tablespoons) Olive Oil: Olive oil is the soul of focaccia. It adds richness, flavor, and moisture to the dough. Use a good quality extra virgin olive oil for the dough itself, as its flavor will subtly permeate the bread. The oil also contributes to the tender crumb and helps create those delicious, oily pockets that are characteristic of focaccia.
- 400ml (about 1 ⅔ cups) Lukewarm Water: Water hydrates the flour, allowing gluten development to occur. Lukewarm water (around 105-115°F or 40-46°C) is the ideal temperature for activating yeast. Too hot and it can kill the yeast; too cold and it will slow down yeast activity. Use filtered water if your tap water has a strong chlorine taste.

For the Zesty Garlic Herb Topping:
- 60ml (about ¼ cup) Extra Virgin Olive Oil: For the topping, don’t skimp on the olive oil! This is where the richness and signature flavor of focaccia truly shine. Use a high-quality extra virgin olive oil with a robust flavor. The olive oil not only adds flavor but also creates those delightful crispy and golden brown spots on the surface of the focaccia as it bakes.
- 8–10 Cloves Garlic, Minced: Garlic is the star of our zesty topping! Freshly minced garlic is essential for the best flavor. Don’t be shy with the garlic; it mellows out beautifully as it bakes, creating a sweet and savory aroma that permeates the entire focaccia. If you’re a serious garlic lover, you can even roast some garlic cloves beforehand and add them to the topping for an even deeper, sweeter garlic flavor.
- 2 Tablespoons Fresh Rosemary, Chopped: Rosemary brings a piney, aromatic freshness to the focaccia that complements the garlic perfectly. Fresh rosemary is preferred for its vibrant flavor, but you can substitute with dried rosemary if needed. If using dried rosemary, use about 1 tablespoon and consider rehydrating it slightly by soaking it in a little warm water for a few minutes before adding it to the topping.
- 2 Tablespoons Fresh Thyme, Chopped: Thyme adds a slightly earthy and lemony note that further enhances the complexity of the herb blend. Like rosemary, fresh thyme is ideal. If using dried thyme, use about 1 tablespoon and consider rehydrating it slightly as well. You could also experiment with other fresh herbs like oregano, sage, or parsley, depending on your preference.
- 1 Lemon, Zest Only: Lemon zest is the secret weapon in our zesty focaccia! It adds a bright, citrusy note that cuts through the richness of the olive oil and garlic, creating a wonderfully balanced flavor profile. Make sure to zest only the yellow part of the lemon peel, avoiding the white pith underneath, which can be bitter.
- 1 Teaspoon Red Pepper Flakes (Optional): For a touch of heat and extra zest, red pepper flakes are a fantastic addition. They provide a subtle kick that complements the garlic and herbs without being overpowering. Adjust the amount to your spice preference, or omit them entirely if you prefer a milder focaccia.
- Flaky Sea Salt, for Sprinkling: Flaky sea salt is the perfect finishing touch. Its delicate, crunchy texture and clean, salty flavor enhance the overall taste and visual appeal of the focaccia. Sprinkle generously over the top before baking for a beautiful and flavorful crust. Maldon sea salt or fleur de sel are excellent choices.

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Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, instant dry yeast, and salt. Ensure these dry ingredients are well combined to distribute the yeast and salt evenly throughout the flour. This will ensure consistent rising and flavor in your focaccia. Using a whisk helps to aerate the flour, which can also contribute to a lighter texture.

Add Wet Ingredients and Mix: Make a well in the center of the dry ingredients and pour in the lukewarm water and olive oil. Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms. Initially, the dough will seem quite sticky and messy – this is normal! Don’t be tempted to add more flour at this stage.

Knead the Dough (or Stretch and Fold): Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. Kneading develops the gluten, which is essential for the focaccia’s texture. Alternatively, if you prefer a no-knead approach (which still yields excellent results for focaccia), you can perform stretch and folds. To do this, in the bowl, grab a section of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this 4-5 times around the bowl. Repeat this stretch and fold process every 30 minutes for a total of 2-3 hours. Stretch and folds develop gluten in a gentler way, resulting in a very airy and open crumb.

First Rise (Bulk Fermentation): Place the kneaded dough (or after your initial stretch and folds) in a lightly oiled large bowl. Turn the dough to coat it lightly with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise, also known as bulk fermentation, is crucial for flavor development and dough structure. The yeast is actively working, producing carbon dioxide that leavens the dough and creating complex flavors. A warm place (around 75-80°F or 24-27°C) is ideal for rising. You can place the bowl in a slightly warmed oven (oven off, with the light on) or a warm spot in your kitchen.

Prepare Baking Sheet and Transfer Dough: Generously grease a large baking sheet (approximately 13×18 inches or similar) with olive oil. Pour about 2 tablespoons of olive oil onto the baking sheet and spread it evenly. Gently deflate the risen dough and transfer it to the prepared baking sheet.

Stretch Dough to Fit Baking Sheet: Using your fingertips, gently stretch and press the dough to fill the baking sheet. If the dough resists stretching, let it rest for 5-10 minutes and then continue stretching. Be patient and gentle to avoid tearing the dough. The goal is to create an even layer of dough across the baking sheet.

Second Rise (Proofing): Cover the baking sheet with plastic wrap or a damp kitchen towel and let the dough proof for another 30-45 minutes. During this second rise, the dough will relax and spread further, and it will become even airier. This proofing step is essential for a light and fluffy focaccia.

Preheat Oven and Prepare Topping: While the dough is proofing, preheat your oven to 425°F (220°C). In a small bowl, combine the ¼ cup extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, and red pepper flakes (if using). Stir well to combine all the topping ingredients.

Dimple the Dough and Add Topping: Uncover the proofed dough. Using your fingertips, generously dimple the entire surface of the dough, pressing down firmly but gently. These dimples are characteristic of focaccia and help to create those delicious pools of olive oil and flavor. Pour the garlic herb oil mixture evenly over the dimpled dough, allowing it to pool into the dimples. Sprinkle generously with flaky sea salt.

Bake the Focaccia: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through. The edges should be nicely browned and crispy, and the bottom should sound hollow when tapped. Keep an eye on the focaccia during baking, as oven temperatures can vary. If it’s browning too quickly, you can loosely tent it with foil for the last few minutes of baking.

Cool and Serve: Once baked, remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool slightly further. This allows the bottom to crisp up slightly. Serve warm or at room temperature. The aroma will be irresistible, and your Zesty Garlic Herb Focaccia is ready to be enjoyed!

Nutrition

Serving Size: one normal portion
Calories: 250-350