The garlic focaccia is a soft and fragrant savory leavened bread , one of the best focaccias I’ve ever tasted. Being from Trapani, I love garlic, but I assure you a focaccia like this is hard to forget. It tastes like garlic and oil pasta but in a soft and spongy version, perfect as a substitute for bread, as a snack or meal, and also ideal for filling like a sandwich. It’s a no-knead recipe, because you don’t even need to dirty your hands to knead it; you just need a simple fork, and using a simple supermarket flour, you will get a puffy, very soft and bubbly focaccia, you absolutely have to try it, my daughters loved it, Matilde told me she always wants it because it’s fabulous 😀
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 11.8×11.8 inch pan
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1.5 cups water
- 1 tbsp extra virgin olive oil
- 0.5 oz fresh yeast
- 2 tsp salt
- 1.5 tbsp extra virgin olive oil
- 3 cloves garlic
- 2 sprigs parsley
- to taste salt
Steps
Garlic focaccia is very simple to prepare, first put the flour in a bowl, add the fresh yeast dissolved in a little lukewarm water taken from the total, the remaining water and mix quickly with a fork.
As soon as the ingredients have combined, add the extra virgin olive oil and let it be absorbed, then add the salt and mix everything together, still using the fork.
Cover the bowl with plastic wrap and let the dough rest for 20 minutes, then do a quick folding, stirring with the fork and repeat the same operation two more times; in total, do 3 rounds of folds, every 20 minutes.
After the last round of folding, transfer the dough onto a slightly oiled baking tray and, without touching it, let the dough rise for at least an hour, it should double in size.
Prepare the garlic focaccia topping by mixing chopped parsley and garlic with extra virgin olive oil and pour it over the focaccia, spread it over the entire surface and stretch the dough with your hands.
Let the garlic focaccia rise for another 30 minutes, add a pinch of salt on the surface and bake in a preheated oven at 410°F for about 30 minutes, it should be golden.
Advice:
Garlic focaccia keeps at room temperature for 3/4 days. For a garlic, oil, and chili version, add a bit of chopped chili to the topping, I didn’t add it to make it suitable for my little girls. If using dried yeast, use 4 g.
Other focaccia recipes HERE
