Roasted Garlic & Herb Focaccia – Bakery-Quality at Home!

Discover the joy of baking with this rustic roasted garlic and herb focaccia recipe. With its crisp crust and soft interior, this Italian flatbread is perfect for any meal or gathering. The sweetness of roasted garlic pairs beautifully with fresh herbs, creating rich flavors that will impress your guests. Easily customizable, focaccia can be enjoyed on its own, as a sandwich base, or alongside your favorite soups. Get ready to create a delicious homemade treat that brings warmth to your table!

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Ingredients

4 cups all-purpose flour

2 teaspoons sea salt

1 teaspoon sugar

2 tablespoons active dry yeast

1 3/4 cups warm water (about 110°F/43°C)

1/4 cup extra-virgin olive oil (plus more for drizzling)

6-8 cloves roasted garlic (see instructions for roasting)

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme leaves

Flaky sea salt for topping

Instructions

Prepare the Roasted Garlic:

Preheat your oven to 400°F (200°C). Cut the top off a whole head of garlic, drizzle with olive oil, wrap it in foil, and roast for 30-35 minutes, or until the cloves are soft and caramelized. Allow to cool slightly, then squeeze the cloves out of their skins and mash into a paste.

Activate the Yeast:

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, olive oil, and roasted garlic paste. Stir with a wooden spoon until a shaggy dough forms.

Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.

First Rise:

Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size (about 1-1.5 hours).

Prep the Pan:

Grease a baking sheet (approximately 17x12 inches) with olive oil. Once the dough has risen, punch it down to release air. Transfer the dough to the prepared pan, stretching it to fit the size of the pan.

Second Rise:

Cover the dough again and let it rise for another 30-45 minutes until it puffs up.

Dimple and Season:

Preheat your oven to 425°F (220°C). After the second rise, use your fingers to make deep dimples all over the surface of the dough. Drizzle additional olive oil over the top, sprinkle with flaky sea salt, rosemary, thyme, and any additional herbs of your choice.

Bake:

Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and crispy on the edges.

Cool and Serve:

Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature, paired with olive oil for dipping.

Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12 slices