Garlic Focaccia
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's nothing quite like pulling a warm, golden focaccia from the oven, and this garlic version is one of my go to recipes when I want something impressive but totally manageable. The beauty of this bread is how quickly it comes together, ready in under an hour from start to finish, which makes it perfect for a weeknight dinner or casual entertaining. Garlic is the star here, and beyond tasting absolutely delicious, it's packed with compounds that support heart health and immunity. The whole process is wonderfully straightforward too, requiring just basic pantry staples and minimal hands on time. You'll end up with a fragrant, crispy edged focaccia that tastes like you spent hours in the kitchen, when really you barely did a thing.
Ella x
Ingredients
- 500 gstrong bread flour
- 320 mlwarm water
- 7 ginstant yeast
- 10 gsea salt
- 8garlic cloves(minced)
- 4fresh rosemary sprigs(divided)
- 100 mlextra virgin olive oil(divided)
- 15 gcoarse sea salt(for topping)
Detail level
Instructions
- 1
Combine warm water, yeast, and a pinch of sugar in a large bowl. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
Tip: If using a stand mixer, use the dough hook on medium speed for 6 minutes instead.
- 2
Oil a 30x20cm baking tray generously. Transfer dough to the tray and stretch gently to fill it. Cover with a damp cloth and let rise for 45 minutes until puffy.
Tip: You can prepare the dough ahead and refrigerate overnight for better flavour.
- 3
While dough rises, warm 60ml olive oil in a small saucepan over low heat. Add minced garlic and 2 rosemary sprigs, cook gently for 3-4 minutes until fragrant. Remove from heat and set aside.
Tip: Don't let the garlic brown—keep the heat low for a mild, sweet flavour.
- 4
Preheat oven to 220°C. Using your fingertips, dimple the entire surface of the risen dough, creating shallow wells across the top.
Tip: Press firmly but don't puncture right through the dough.
- 5
Brush the dimpled dough with the garlic-infused oil, reserving some for drizzling. Scatter remaining rosemary sprigs over the top and finish with coarse sea salt.
Tip: Save a little garlic oil to drizzle after baking for extra flavour.
- 6
Bake for 20-25 minutes until deep golden brown and the focaccia sounds hollow when tapped on the bottom. Transfer to a wire rack and drizzle with any remaining garlic oil.
Tip: Let cool for 5 minutes before slicing to allow the structure to set.
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