Garlic Herb Focaccia Recipe

Flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, creating a light and airy texture.

Water: Activates the yeast and hydrates the flour to form the dough.

Olive oil: Adds richness and helps create a crispy crust.

Salt: Enhances the flavor of the bread.

Garlic: Adds a robust and aromatic flavor to the focaccia.

Rosemary: Provides a fresh, pine-like aroma and flavor that complements the garlic.

When making focaccia, ensure that your water is warm, but not too hot, ideally between 100°F and 110°F. This temperature range is perfect for activating the yeast without killing it. Additionally, when you make the indentations in the dough, press your fingers deeply but gently to create pockets that will hold the olive oil and herbs, enhancing the flavor and texture of the bread.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the nutritional value, though it may make the bread denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be dissolved in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil, though it won't provide the same depth of flavor.

• olive oil - Substitute with butter: Melted butter can add a rich, creamy flavor to the focaccia.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it won't provide the same intensity of flavor.

• garlic - Substitute with shallots: Minced shallots can add a mild, sweet onion flavor that complements the herbs.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, though you'll need to use less since it's more concentrated.

• fresh rosemary - Substitute with thyme: Fresh thyme can provide a similar earthy flavor and pairs well with garlic.

• Allow the focaccia to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to maintain its freshness. Alternatively, place it in an airtight container.
• Store the wrapped focaccia at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing.
• For refrigeration, place the wrapped focaccia in the fridge. It will stay fresh for up to 5 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispiness.
• To freeze, wrap the focaccia tightly in plastic wrap, then place it in a resealable freezer bag. Label with the date and freeze for up to 3 months.
• When ready to enjoy, thaw the focaccia at room temperature for a few hours or overnight in the refrigerator.
• Reheat the thawed focaccia in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy.
• For individual servings, slice the focaccia before freezing. Wrap each slice in plastic wrap and store in a resealable freezer bag. This allows you to thaw and reheat only what you need.
• Enhance the reheated focaccia by brushing it with a bit of olive oil and sprinkling with extra rosemary or garlic before warming in the oven.

• Oven Reheat Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the focaccia in aluminum foil to prevent it from drying out.
  3. Place the wrapped focaccia on a baking sheet.
  4. Heat in the oven for about 10-15 minutes until warmed through.
  5. For a crispier texture, remove the foil for the last 5 minutes of heating.

• Stovetop Reheat Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the focaccia in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side until warmed through and slightly crispy.

• Microwave Reheat Method:

  1. Place a slice of focaccia on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 30-45 seconds.
  4. Check the temperature and heat in 10-second intervals if needed.

• Toaster Oven Reheat Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the focaccia directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-10 minutes until warmed through and slightly crispy.

• Air Fryer Reheat Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the focaccia in the air fryer basket.
  3. Heat for about 3-5 minutes until warmed through and crispy.

• Mixing bowl: To combine the warm water and yeast, and later to mix the dough ingredients together.

• Measuring cups: To measure out the flour and water accurately.

• Measuring spoons: To measure the olive oil and salt precisely.

• Wooden spoon: To mix the dough until it starts to come together.

• Clean surface: For kneading the dough until it becomes smooth and elastic.

• Greased bowl: To let the dough rise without sticking.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough is rising.

• Baking sheet: To spread out the dough for baking.

• Olive oil brush or spoon: To drizzle olive oil over the dough before baking.

• Knife: To mince the garlic.

• Chopping board: To chop the fresh rosemary.

• Oven: To bake the focaccia to a golden brown.

• Cooling rack: To let the focaccia cool slightly before serving.

Use a stand mixer: Save time by using a stand mixer to knead the dough instead of doing it by hand.

Pre-mince garlic: Mince the garlic ahead of time and store it in the fridge to save prep time.

Pre-chop rosemary: Chop the rosemary in advance and keep it in an airtight container.

Proof yeast in warm oven: Speed up the yeast proofing process by placing the bowl in a warm (but off) oven.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quick transfer.