Focaccia Bread

This easy Focaccia Bread is golden, dimpled, and full of garlic and rosemary, with an overnight rise that gives it a bakery-style airy crumb and crisp, olive-oil-rich crust.

Course Bread

Cuisine Italian

Keyword Focaccia Bread

Prep Time 15

Cook Time 25

Servings servings

Calories 191kcal

Author Jason Decker

Ingredients

For the dough:

2 & 1/4 teaspoon active dry yeast (1 packet)
1 cup warm water (115*F)
2 tablespoons honey
1/4 cup olive oil divided
2 tablespoons grated parmesan cheese
1 teaspoon kosher salt
2 & 1/2 cups all-purpose flour

For assembly:

1/4 cup unsalted butter very soft
1 tablespoon fresh rosemary leaves
5 tablespoons olive oil divided
1 tablespoon grated Parmesan cheese
1 teaspoon flake sea salt
3 cloves garlic thinly sliced

Instructions

Place the yeast, water, and honey in a large bowl, and whisk to combine. Let it sit until frothy, 5-10 minutes. If it is not frothy by this time, your yeast is dead and you need new yeast.
2 & 1/4 teaspoon active dry yeast, 1 cup warm water (115*F), 2 tablespoons honey
Add 2 tablespoons of olive oil, the cheese, and salt, and stir to combine.
1/4 cup olive oil, 2 tablespoons grated parmesan cheese, 1 teaspoon kosher salt
Add the flour to the bowl and stir until a shaggy dough forms. Knead it a few times by hand in the bowl until a smooth ball forms. Drizzle the remaining olive oil into the bowl and coat the dough in the oil.
2 & 1/2 cups all-purpose flour
Cover with plastic wrap and place in the fridge overnight to slowly rise and rest.
The next day, brush a 9×13 baking dish with half of the butter all over.
1/4 cup unsalted butter
Use a fork and prick the dough a few times so it deflates. Add the dough to the prepared baking dish. Spread it out and brush the remaining butter over the exposed dough. Cover with a tea towel or plastic wrap and let it rise for the second time, doubling in size at room temperature, 2-4 hours.
Preheat the oven to 425°F.
Sprinkle the rosemary leaves over the top surface of the dough and using your fingers, dimple the dough all over so it deflates again.
1 tablespoon fresh rosemary leaves
Drizzle 2 tablespoons olive oil on top and use a pastry brush to spread it around making sure all of the dough is covered with oil.
5 tablespoons olive oil
Sprinkle with the parmesan and flake salt. Bake for 20-25 minutes until golden brown.
1 tablespoon grated Parmesan cheese, 1 teaspoon flake sea salt
While the bread is baking, make the toasted garlic oil. Place the remaining 3 tablespoons of olive oil into a small skillet and add the thinly sliced garlic.
3 cloves garlic
Place over medium-low heat, stirring occasionally until the garlic is lightly browned but not burned, about 15 minutes.
Once the bread is out of the oven, drizzle or brush with the garlic oil, let the bread cool for 10 minutes in the pan then take out, cut, and serve immediately.

Notes

Measure Ingredients Carefully: Accurate measurements ensure the best results.
Use Fresh Herbs: They bring out the best flavor.
Temperature Matters: Make sure your water is warm but not hot; too hot can kill the yeast.
Don’t Rush the Rise: I know sometimes we want to save time, but the longer it rises, the better the flavor.
Golden Brown is Key: Keep an eye on the bread in the oven, aiming for a beautiful golden brown color.
Use a Large Bowl: This gives the dough enough space to rise and makes mixing easier.

Nutrition