Garlic Focaccia Bread

Ingredients

• 450 g plain flour, plus 14 gplain flour
• 1 tbsp (15 ml)instant or quick-rise yeast
• 2 tsp (10 ml)salt
• 1 tbsp (15 ml)olive oil
• 2 tbsp (30 ml)roasted garlic spread
• 2 tbsp (about 20 g)minced onion
• 2 tbsp (about 10 g)grated aged Parmesan
• 1 tsp (5 ml)herbes de Provence
• 414 ml cold water, plus 30 mlcold water
• 4 tbsp (60 ml)extra-virgin olive oil
• 2 tbsp (about 6 g)ground or cracked rosemary
• 1/2 tsp (2.5 ml)herbes de Provence
• 1/4 tsp (about 1.5 g)sea salt

Instructions

1. 1

   Mix the dough

   In a large mixing bowl, combine the flour, yeast, salt and 1 tablespoon of olive oil. Add the roasted garlic spread, minced onion, Parmesan, 1 teaspoon of herbes de Provence and the water, then mix into a dough.

2. 2

   Leave to rise

   Cover the bowl with cling film and leave the dough at room temperature for 7–9 hours.

3. 3

   Prepare the oven

   Heat the oven to 204°C (400°F) and line an 20 cm (8-inch) square tin with baking parchment.

4. 4

   Transfer the dough

   When the oven has reached temperature, move the dough into the prepared tin, using a spatula because it will be sticky.

5. 5

   Make the dimples

   Spread the dough evenly in the tin. Dip a finger in olive oil and press dimples into the top.

6. 6

   Add the topping

   Drizzle the remaining olive oil over the dough, then sprinkle it with rosemary, the remaining 1/2 teaspoon of herbes de Provence and the sea salt.

7. 7

   Bake the focaccia

   Place the tin in the preheated oven and bake for about 40 minutes.

8. 8

   Check the colour

   Bake until the top is golden brown.

9. 9

   Cool on a rack

   Remove the tin from the oven, lift out the focaccia using the parchment as handles, and transfer it to a cooling rack.

10. 10

    Rest before serving

    Leave the focaccia to cool for about 30 minutes before serving.

What is garlic focaccia?

Focaccia is an Italian flatbread, typically made with an olive-oil-rich dough and dimpled before baking. This version adds roasted garlic spread, onion, aged Parmesan and herbs directly to the dough.

A long room-temperature rise gives the dough time to become airy, while the oil and dimples help create a tender, savoury loaf with a golden top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2450 calories, 61g protein, 365g carbs, 96g fat.

Most of the energy and carbohydrates come from the flour, while olive oil and the roasted garlic spread contribute much of the fat. The Parmesan adds a smaller amount of protein, with some also coming from the flour. Serve a piece with vegetables and a protein-rich accompaniment to make a more balanced plate.

The dough ingredients

Flour and water: the generous amount of water makes a soft, sticky dough rather than a firm one. The extra flour listed in the ingredients is for adjusting the dough if needed.

Garlic and onion: roasted garlic spread brings a mellow savoury flavour, while minced onion and Parmesan add more depth. Herbes de Provence season the dough from within.

The long rise

Rise time: cover the mixed dough and leave it at room temperature for 7–9 hours, as directed. The dough should look expanded and airy before it goes into the tin.

Sticky texture: use a spatula to move the dough rather than trying to handle it like a kneaded loaf. The method relies on the dough staying soft and moist.

Dimpling and topping

Oiled finger: coat a finger with olive oil before pressing the dimples, which helps keep the sticky dough from clinging. Press across the surface so the top is evenly marked.

Herb finish: drizzle on the remaining oil and scatter the rosemary, herbes de Provence and sea salt over the top before baking.

How to tell when it is ready

Bake time: begin checking at around 40 minutes, the time given in the method. The stated doneness cue is a golden-brown top.

Cooling: lift the bread from the tin by its parchment and set it on a rack. Give it about 30 minutes to cool before slicing or serving.

Serving ideas

Warm slices work well alongside soup, salad or an Italian-inspired meal. The bread can also be sliced thinly and toasted until golden, as suggested in the recipe description.

For a fuller plate, pair a slice with a protein-rich dish and vegetables; the focaccia itself is mainly a source of flour-based carbohydrates and oil.

Recipe notes & tips

• Measure the water carefully; the dough is meant to be sticky.
• Use a spatula to transfer the dough into the lined tin.
• Oil your finger before dimpling the dough.
• Spread the dough evenly in the tin for a consistent thickness.
• Check for a golden-brown top around the 40-minute mark.
• Let the focaccia rest on a cooling rack for about 30 minutes before slicing.

Variations

• Fresh rosemary: use chopped fresh rosemary in place of the ground or cracked topping.
• Extra garlic: add a little more roasted garlic spread for a stronger garlic flavour.
• Cheese topping: scatter a little extra aged Parmesan over the surface before baking.
• Onion finish: add a few thin onion slices on top before baking for a more pronounced onion note.
• Herb change: use another dried herb blend in place of the herbes de Provence.

Common mistakes to avoid

• Adding too much flour: the dough should remain sticky, so use the additional flour sparingly if needed.
• Shortening the rise: allow the full 7–9 hours at room temperature as the method specifies.
• Handling the dough by hand: use a spatula to transfer it because it is sticky.
• Skipping the oil on your finger: dip it in olive oil before making dimples to reduce sticking.
• Removing it too soon: bake until the top is golden brown, checking around 40 minutes.
• Slicing while hot: cool it on a rack for about 30 minutes before serving.

How to store

Once completely cool, store the focaccia in an airtight container at room temperature and eat within 2 days. Rewarm slices briefly in the oven; toast thin slices if you want a crisp, golden finish.

Frequently asked questions