Cheesy Garlic Bread Focaccia
The focaccia bread that all focaccia breads secretly want to be. Roasted garlic plus two kinds of cheese team up for a fluffy, savory bread that will become soup and salads' favorite sidekick. Minimal effort and a little bit of rising time are all that's needed for this super easy garlic bread focaccia recipe. This one is a keeper!
Servings 16 large pieces
Ingredients
For the roasted garlic
- 1 head garlic
- drizzle olive oil
- kosher salt and pepper
For the focaccia
- 1 ¾ cup warm water 105°
- 2 ¼ teaspoons active dry yeast
- 1 Tablespoon sugar
- 4 ⅓ cup all-purpose flour plus 1/4 cup or so for kneading
- ⅓ cup olive oil plus ½ cup for the pan
- 1 Tablespoon kosher salt
For the brine
- ⅓ cup water
- 2 teaspoons kosher or sea salt
Topping
- 1 cup unexpected cheddar with caramelized onion or plain; grated
- ½ cup fontina cheese grated
- flaked sea salt
Instructions
Roast the garlic
- Preheat the oven to 400°.
- Cut off the top of the head of garlic to expose the tips of each clove.1 head garlic
- Place the head of garlic on a square of aluminum foil.
- Drizzle the head of garlic with some olive oil and a sprinkle of salt and pepper.drizzle olive oil, kosher salt and pepper
Proof #1
- In a large mixing bowl, add the warm water and sprinkle over the yeast. Stir lightly. Add the sugar and let side until bubbly for about five minutes.1 ¾ cup warm water, 2 ¼ teaspoons active dry yeast, 1 Tablespoon sugar
- Layer the flour, olive oil and salt in that order. [see note below]4 ⅓ cup all-purpose flour, ⅓ cup olive oil, 1 Tablespoon kosher salt
- Mix by hand with a wooden spoon or by machine (with a paddle attachment) until all the flour is mixed together. The dough will come away from the sides of the bowl in the mixer.
- Turn the dough out to a floured surface. The dough will be very wet which is fine. Knead it together for about 4-5 minutes until the dough is fairly smooth. Flour the dough as needed with the extra 1/4 cup of flour.
- Pour the dough into a mixing bowl wiped with a little drizzle of olive oil turning over to coat the underside.
- Cover with plastic wrap or a clean dish towel and place into an unheated oven or warm place to rise for up to 3 hours until doubled in size. [see note below]
Proof #2
- Preheat the oven to 425°.
- Pour 1/2 cup of olive oil into a large sheet pan that measures approximately 12" x 17". Tilt the pan to evenly distribute the oil.
- Mix the water and salt together in a small bowl and set aside.⅓ cup water, 2 teaspoons kosher or sea salt
- After the first proofing, pour the dough into the oil-lined pan and using your fingers spread out to the sides of the pan. This might take a little effort. If it keeps springing back, let it rest for a bit and get comfy. It'll eventually go where it's supposed to with your encouragement!
- Angle your fingers like you're typing on keyboard into the dough making small holes through to the pan. Don't worry - this will create the classic focaccia dimples and as the bread proofs the second time.
- Pour the salt water brine over the dough filling the holes. Let the dough sit for 45 minutes with the brine on it.
- Place the cloves of roasted garlic in the "holes" of the focaccia.
- Bake in a preheated 425° oven for 15 minutes.
- Sprinkle the unexpected cheddar on the bread followed by the fontina. Finish baking until the cheese is melted and golden brown on top about 15 minutes more until the bread is fluffy and crisp.1 cup unexpected cheddar with caramelized onion, ½ cup fontina cheese
- Cool for a few minutes before slicing. Sprinkle with additional flaky salt if desired. Serve at room temperature.flaked sea salt
Notes
Best made the same day or the day before and reheated
Salt + Yeast Note
The salt needs to be added last so that it doesn't impede the yeast from doing its job.
Rising Time
I have made this with great success in as little as 1 1/2 hours for the first proof. It isn't as fluffy but is still really good!
Reheating Instructions:
Reheat in a 350° oven directly on a rack until crispy about 5-8 minutes. Or place in a toaster.
To Freeze
Slice and wrap in parchment paper (once cooled) and then plastic wrap. Place into a ziploc and freeze for up to three months.
