Garlic and Herb Focaccia Bread
This easy, no-knead Garlic and Herb Focaccia Bread is airy and delicious! It’s topped with a fragrant combination of sliced garlic, thyme, salt, and olive oil.
Servings 10
Ingredients
- 6 cups all-purpose flour
- 1/4 tsp. active dry yeast not rapid-rise
- 2 tbsp. sugar
- 1 tbsp. table salt + 1 tsp. coarse sea salt
- 1-2 tsps. garlic powder
- 2 3/4 cups cold water
- 2/3 cups olive oil + more
- 4-6 cloves garlic sliced
- 1 tbsp. fresh thyme leaves
Instructions
To prepare the dough:
- In a large mixing bowl, stir or whisk the flour, yeast, sugar, 1 tbsp. salt, and garlic powder together.
- Add the cold water and 1/3 cup of olive oil.
- Using a dough hook, or oiled hands, mix together until a wet dough forms. Dough will be very wet and sticky.
- Transfer to a lightly oiled bowl. Cover.
- Let dough rise at room temperature until it quadruples in size and looks, 12-18 hours.
To prepare the focaccia:
- Add 1/3 cup oil to a 10x14 inch pan. Use your hands to lightly coat the pan with oil.
- Then, gently transfer the dough into the center of the pan.
- Carefully turn the dough to coat it in entirely in oil. Then, spread the dough out to the edges of the pan.
- Use your fingers to make indentations over the surface of the dough. Cover and let the dough rise at room temperature, about 1 1/2-2 hours, until doubled in size.
- Preheat the oven to 450 degrees and move a rack to the lower third of the oven.
- In a small pan, add enough olive oil just to cover the bottom of the pan. Add the garlic and thyme.
- Cook over medium-low, just until the garlic is fragrant and the thyme is crispy. Remove from heat.
- Sprinkle garlic and thyme over the dough and drizzle some of the garlic infused oil on top. Finish with sea salt.
- Bake for 18-20 minutes, or until focaccia is puffy and golden brown on top.
- Carefully transfer the focaccia to a wire rack to cool.
- Slice and serve warm.