Roasted Garlic Focaccia
A good focaccia should be sturdy enough to hold its own but light enough to pull apart with ease. Patience is the only secret ingredient here, as the dough develops its character while it rests.
Mastering the hydration
The dough will feel loose and tacky when you first mix it; avoid the urge to add extra flour, as that weight ruins the texture. Use a heavy-bottomed pan to ensure the bottom crust fries in the oil rather than just baking.
- 9x13 inch metal baking pan
- Large mixing bowl
- Parchment paper
- Small oven-safe ramekin
What goes in.
- 500gbread flour
- 400glukewarm water
- 10gfine sea salt
- 4ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 headgarlic
- 1 tspflaky sea salt for topping
Creating the craters
Use your entire finger pad, not just your tips, to press straight down until you hit the bottom of the pan. These holes catch pools of oil and garlic, creating the signature texture.
The method.
Roast the garlic
Slice the top off the garlic head to expose the cloves, drizzle with oil, wrap in foil, and bake at 400°F (200°C) for 45 minutes until soft and golden.
Mix the dough
Whisk flour, salt, and yeast in a bowl. Add water and 2 tablespoons of oil. Stir until no dry flour remains. Cover and refrigerate for 12 to 16 hours.
Transfer to pan
Pour 2 tablespoons of oil into your pan. Tip the dough into the center and turn once to coat. Let it rest uncovered for 2 hours until it fills the corners.
Dimple and top
Drizzle the remaining oil over the dough. Squeeze the roasted garlic cloves into small dollops across the surface. Use your fingers to press deep, firm dimples into the dough, pushing the garlic into the indentations.
Bake
Sprinkle with flaky salt. Bake at 425°F (220°C) for 20 to 25 minutes. The crust should be deep golden brown and the bottom should sound hollow when tapped.
Other turns to take.
Rosemary Infusion
Steep fresh rosemary sprigs in your finishing olive oil for an hour before drizzling.
Heavy Salt
Add a dusting of dried oregano or fennel seeds alongside the salt before baking.
When it doesn't go to plan.
If the dough resists stretching, let it rest for 15 minutes to relax the gluten before trying again.
Do not skimp on the oil in the bottom of the pan; it is essential for the signature fried bottom crust.
Wait at least 15 minutes before cutting into the loaf to prevent the internal steam from turning the crumb gummy.
The ones that keep coming up.
Can I speed up the proofing process?
You can leave the dough at room temperature for 3-4 hours instead of the fridge, but you will lose the depth of flavor gained through the slow cold ferment.
Why is my dough sticking to the pan?
You likely didn't use enough oil or the pan wasn't well-coated. Ensure the bottom and all four sides are thoroughly slicked.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe