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There’s nothing quite like homemade bread, and this no-knead Focaccia Garlic Bread is no exception!
Serve this focaccia hot or cold. Enjoy it as a side dish for lunch or dinner, or halve it and make an epic sandwich filled with all your favorite toppings.
It takes a bit of time to prove, but the result is a delicious, cheesy loaf that is crunchy on the outside and fluffy on the inside.
Be sure to check out my plain focaccia bread recipe for a simplified version. And for more garlic bread options, don’t miss this Four Cheese Garlic Bread or my Easy Springtime Garlic Bread.
Recipe Tip
For a different version, top the first-time baked garlic bread with a layer of tomato sauce, then add the shredded cheese to make a delicious focaccia pizza! You can even add pepperoni and all your other favorite toppings!
More Sides
Focaccia Garlic Bread
Equipment
- baking tin 20 x 30 cm
Ingredients
Focaccia
- 250 grams flour, plain
- 225 grams water, lukewarm, 7.5 oz
- 10 grams olive oil
- 5 grams sea salt
- 3.5 grams active dry yeast
Garlic butter
- 75 grams butter
- 3 cloves garlic
- 2 tablespoons fresh parsley, chopped
Cheesy topping
- 50 grams Parmesan
- 80 grams cheddar
- 1 teaspoon fresh parsley, chopped, to garnish
Instructions
- Mix all the ingredients in a large mixing bowl using a wooden spoon. Scrape down the sides until you have a uniform, sticky dough.
- Cover the dough with a kitchen towel or cling film.
- Let it rise for 1 hour.
- Line your baking tin with parchment paper.
- Add 3-5 tablespoons of olive oil to cover the bottom of the tin.
- Pour the dough into the tin.
- Stretch and pull each side of the dough over the remaining dough a few times. You may need to put a tablespoon of olive oil on your fingers so it won't stick.
- Stretch the dough carefully into each corner so it covers the entire form.
- Cover with a clean kitchen towel or plastic wrap and rise for 1 hour.
- Turn on your oven to 210°C/ 410°F.
- Drizzle the focaccia with olive oil, and get some on your fingers.
- Press your fingertips into the top of the dough to make the characteristic focaccia dimples.
- Sprinkle generously with sea salt.
- Melt the butter. Add minced garlic and chopped parsley.
- Pour ¾ of the melted butter and garlic mixture on the unbaked focaccia.
- Bake for 25 minutes or until the focaccia is golden brown.
- Remove from the oven.
- Spoon the remaining garlic butter over the baked focaccia.
- Top with the grated Parmesan and cheddar.
- Bake again until the cheese is bubbly and golden.
- Remove from the oven.
- Serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
