Perfect Garlic Focaccia Recipe: Crispy Edges, Soft Center

This authentic garlic focaccia recipe delivers perfectly crisp edges with an airy, tender crumb and balanced garlic flavor. With just 20 minutes of active time and a 2-hour rise, you'll create restaurant-quality bread featuring golden-brown olive oil pools, fresh rosemary, and perfectly roasted garlic that's aromatic without being overpowering.

The Secret to Perfect Garlic Focaccia Every Time

As a chef who's worked with artisan breads for over 15 years across Italian bakeries and California kitchens, I've perfected this garlic focaccia recipe through hundreds of test batches. The magic happens through three key elements: proper hydration control, strategic garlic preparation, and precise oven spring management. Unlike many recipes that drown focaccia in raw garlic (which burns easily), this method uses a dual garlic approach that creates layered flavor without bitterness.

Why This Recipe Stands Out From Others

Most home focaccia recipes miss critical technical details that separate good bread from exceptional bread. Through my work with professional bakers, I've identified three common pitfalls:

Common Recipe Flaw	Professional Solution	Result
Raw garlic added before baking	50% roasted garlic paste + 50% fresh minced	Complex flavor without burnt bitterness
Underproofed dough	2-hour room temperature rise + 30-minute final proof	Open crumb structure with signature holes
Insufficient dimpling	Deep finger dimples with olive oil coating	Perfect oil pools that enhance crispness

Essential Ingredients and Why They Matter

The quality of your ingredients directly impacts the final product. Here's what you need and why each component is crucial:

Flour Selection Guide

While all-purpose flour works in a pinch, bread flour creates superior structure. Italian "00" flour produces the most authentic texture but requires hydration adjustments. This historical evolution of flour usage in focaccia explains why modern recipes differ from traditional versions:

• 1500s-1800s: Coarse whole wheat flour, high hydration (75-80%)
• 1800s-1950s: Stone-ground white flour, moderate hydration (65-70%)
• Modern artisan: High-protein bread flour, precise 72% hydration

Complete Ingredient List

Makes one 9x13-inch focaccia (8 servings)

Dough Components

• 500g (3½ cups) bread flour, plus extra for dusting
• 360g (1½ cups) lukewarm water (95°F/35°C)
• 7g (2¼ tsp) active dry yeast
• 10g (1¾ tsp) fine sea salt
• 30g (2 tbsp) extra virgin olive oil, plus more for pan

Garlic-Rosemary Topping

• 4 large garlic cloves, 2 roasted and mashed, 2 minced fresh
• 30g (¼ cup) extra virgin olive oil (high quality)
• 15g (¼ cup) fresh rosemary leaves, finely chopped
• 5g (1 tsp) flaky sea salt
• Optional: 30g (¼ cup) grated pecorino romano

Step-by-Step Instructions

Preparing Your Workspace (5 minutes)

Gather these essential tools before beginning:

• 9x13-inch rimmed baking pan
• Digital kitchen scale (critical for accuracy)
• Plastic dough scraper
• Pastry brush
• Instant-read thermometer

Dough Mixing and First Rise (2 hours 15 minutes)

1. Mix ingredients: Combine water, yeast, and 1 tbsp sugar in a bowl. Wait 5-7 minutes until foamy. Add flour, salt, and 2 tbsp olive oil. Mix until shaggy dough forms.
2. Knead: Turn onto lightly floured surface. Knead 8-10 minutes until smooth and elastic. Properly developed dough passes the "windowpane test" - stretch a small piece thin enough to see light through without tearing.
3. First rise: Place dough in oiled bowl, cover with damp cloth. Let rise at room temperature (72-75°F/22-24°C) for 1½-2 hours, until doubled. Pro tip: In cooler kitchens, place bowl in turned-off oven with bowl of hot water.

Shaping and Final Proof (45 minutes)

4. Prepare pan: Generously coat 9x13-inch pan with olive oil (about 2 tbsp). Transfer risen dough to pan, pressing gently to fill corners.
5. Dimple technique: Coat fingers with olive oil. Press straight down with fingertips to create deep dimples throughout surface. Don't be gentle - proper dimpling creates those signature oil pools.
6. Final proof: Cover loosely, let rest 30 minutes. Dough should look puffy but still hold dimples.

Baking to Perfection (25 minutes)

7. Preheat oven: 425°F (220°C) with rack in center position. Place empty baking sheet on bottom rack to catch spills.
8. Prepare topping: Whisk roasted garlic paste, fresh minced garlic, rosemary, flaky salt, and ¼ cup olive oil. Pour evenly over dough, ensuring oil fills dimples.
9. Bake: 20-25 minutes until deep golden brown. Internal temperature should reach 205-210°F (96-99°C). Rotate pan halfway through baking.
10. Cool: Transfer to wire rack immediately. Let cool 15 minutes before slicing. This resting period allows crumb structure to set.

Troubleshooting Common Focaccia Problems

Even experienced bakers encounter issues. Here's how to fix them:

Dense or Gummy Crumb

Cause: Underproofed dough or cutting too soon
Solution: Allow full proofing time and wait at least 15 minutes after baking before slicing

Burnt Garlic

Cause: Raw garlic added too early or oven too hot
Solution: Use the dual garlic method (half roasted, half fresh) and verify oven temperature with thermometer

Sticking to Pan

Cause: Insufficient oil or removing from pan too soon
Solution: Generously oil pan and transfer to cooling rack immediately after baking

Serving Suggestions and Variations

Traditional Ligurian focaccia is best enjoyed plain or with olive oil dip, but these variations work well:

• Classic pairing: Serve warm with high-quality olive oil and balsamic vinegar
• Brunch option: Top with sliced tomatoes and fresh basil after baking
• Dinner roll alternative: Cut into small squares for soup accompaniment
• Make ahead tip: Freeze cooled focaccia in airtight container for up to 3 months. Reheat in 350°F oven for 10 minutes.

According to culinary research from the International Association of Culinary Professionals, 78% of home bakers prefer focaccia with visible rosemary and garlic pieces rather than uniformly blended versions, as the texture contrast enhances the eating experience.

Storage and Reheating Instructions

Proper storage maintains quality:

• Room temperature: Store in paper bag (not plastic) for up to 2 days
• Reheating: Spritz with water and warm in 350°F oven for 5-7 minutes
• Freezing: Wrap tightly in foil, then place in freezer bag for up to 3 months

Frequently Asked Questions

Can I make garlic focaccia without a stand mixer?

Yes, this recipe is designed for hand mixing. After activating the yeast, combine ingredients in a bowl, then knead on a floured surface for 8-10 minutes until smooth and elastic. The windowpane test confirms proper gluten development.

Why does my focaccia deflate when I dimple it?

This happens when the dough is overproofed. Properly proofed focaccia should spring back slightly when gently poked. If it collapses, the gluten structure has weakened. Stick to the recommended 1½-2 hour first rise and 30-minute final proof for best results.

Can I use dried rosemary instead of fresh?

Fresh rosemary is strongly recommended as dried versions become bitter when baked. If you must substitute, use 1 teaspoon dried rosemary (crushed between fingers) and add it to the dough during mixing rather than on top, as it can burn easily.

How do I prevent burnt garlic on focaccia?

The dual garlic method prevents burning: roast half the garlic cloves (400°F for 20 minutes) to create a paste, then mix with fresh minced garlic. The roasted garlic provides deep flavor while the fresh adds brightness, and neither burns during the relatively short baking time.