Simple Homemade Roasted Garlic Focaccia Bread Recipe

Indulge in the rich flavors of this easy-to-make roasted garlic focaccia. With its double dose of garlic goodness, this bread is perfect for garlic lovers and Italian cuisine enthusiasts alike.

Bread-making evolution has led us to this moment – a simple yet incredibly flavorful no-knead focaccia that’s bursting with roasted garlic. This recipe combines the ease of no-knead bread with the irresistible taste of classic garlic bread, resulting in a focaccia that’s sure to become a family favorite.

Originally conceived for an Italian-American themed dinner, this garlic focaccia has emerged as a standalone star. Its simplicity belies its complex flavors, making it the perfect accompaniment to any meal or a delicious snack on its own.

Unlocking the Garlic Flavor: A Two-Step Process

The secret to this focaccia’s intense garlic flavor lies in a two-pronged approach. We start by roasting a whole head of garlic, which infuses the bread with a deep, mellow garlic flavor. Then, we finish it off with a zesty garlic butter topping for that extra punch of fresh garlic taste.

The Beauty of No-Knead Dough

This recipe embraces the simplicity of no-knead dough. Just mix the ingredients, let them rest overnight, and watch the magic happen. The long fermentation process develops gluten and flavor without any effort on your part. It’s practically foolproof!

Baking to Perfection

Baking at a high temperature ensures a beautifully crisp exterior and a soft, airy interior. The addition of garlic butter right after baking takes this focaccia to the next level, creating a mouthwatering aroma that will have everyone rushing to the kitchen.

Irresistible Roasted-Garlic Focaccia Recipe

Ingredients

For the Focaccia:

• 1 whole head garlic
• 5 tablespoons (75ml) extra-virgin olive oil, divided
• Kosher salt, for seasoning
• 500g all-purpose or bread flour (17 1/2 ounces; about 3 1/4 cups)
• 325g water (11 1/2 ounces; about 1 1/2 cups minus 1 tablespoon)
• 15g kosher salt (1/2 ounce; about 1 tablespoon)
• 4g instant yeast (0.15 ounce; about 1 teaspoon)

For the Garlic Butter:

• 2 tablespoons (30g) unsalted butter
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes

Directions

1. Roast the Garlic: Preheat oven to 350°F (180°C). Remove 4 cloves from the garlic head and set aside. Wrap the remaining head in foil with 1 tablespoon olive oil and a pinch of salt. Roast for 1 hour until tender. Refrigerate until use.
2. Prepare the Dough: In a large bowl, mix flour, water, salt, and yeast until no dry flour remains. Cover tightly with plastic wrap and let rest for 8-24 hours at room temperature.
3. Shape the Focaccia: Add 3 tablespoons olive oil to a 12-inch cast iron skillet. Transfer dough to the pan, coating it in oil. Press the dough to fill the pan. Embed pieces of roasted garlic into the dough. Cover and let rise for 2 hours.
4. Preheat and Prepare for Baking: One hour before baking, preheat oven to 550°F (290°C). After the dough has risen, use your fingertips to press it into the corners of the pan, popping any large bubbles.
5. Bake the Focaccia: Bake for 16-24 minutes until golden brown on top and crisp on the bottom. If needed, crisp the bottom further on the stovetop for 1-3 minutes.
6. Make the Garlic Butter: Mince the 4 reserved raw garlic cloves. Melt butter with 1 tablespoon olive oil in a small skillet. Add garlic, oregano, and pepper flakes, cooking until fragrant. Season with salt.
7. Finish and Serve: Spread the garlic butter over the hot focaccia. Let cool slightly, slice, and enjoy. Store leftovers in a paper bag for up to 2 days, reheating at 300°F (150°C) for 10 minutes before serving.