This fluffy focaccia with garlic oil and herbes de Provence is crispy and airy, and just the right size for serving four to six for dinner.
This focaccia has a super soft interior with a thin and crispy crust. It takes very little effort make. There's no kneading required... just four stretch and folds every 15 minutes to develop the dough. It rises beautifully and is simple to shape.
I like to serve it with some olive oil and balsamic for dipping. You can also slice it through the middle for sandwiches.
I found this focaccia in the first King Arthur Baking catalog for 2025 and it was announced as their 2025 recipe of the year. It's adapted from their new book, The Big Book of Bread.
Ingredients in this Focaccia:
You will need unbleached all purpose for bread flour, salt, a small amount of granulated sugar, instant yeast, water, and extra virgin olive oil.
For shaping and topping, I used garlic oil, sea salt, and herbes de Provence. You can also top it with plain olive oil, rosemary, and other herbs.
I made my own garlic oil by briefly simmering some fresh garlic cloves in olive oil and then straining it.
To Make the Focaccia:
Simply combine the flour, salt, sugar, and yeast and then add the oil and water and mix by hand until combined.
Cover it and let it rest for for 15 minutes.
After that, stretch and fold the dough about 8 to 12 times (folding it over itself) every fifteen minutes, letting it rest in between.
Next, once the dough has doubled, move it to an oiled 9-inch cake pan that has been lined with parchment. Brush the parchment with some olive or garlic oil and then flip the dough in the pan to coat it with the oil.
Once the dough has risen, dip your fingers in more garlic oil and gently dimple the dough so that it spreads out in the pan. It should be still very airy. Add more oil on top and sprinkle with the sea salt and herbes de Provence.
Bake the focaccia in a 475 degree oven for about 18 minutes, until golden. Remove the bread from the pan and place it directly on the oven rack or a wire rack to crisp up for about seven minutes.
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Fluffy Focaccia with Garlic Oil and Herbes de Provence
This fluffy focaccia with garlic oil and herbes de Provence is crispy and airy, and just the right size for serving four to six for dinner.
Ingredients
- 360 grams (3 cups) unbleached bread flour or all purpose flour
- 9 grams (1 1/2 teaspoons) table salt
- 5 grams (1 teaspoon) granulated sugar
- 3 grams (1 teaspoon) instant yeast
- 284 grams (1 1/4 cups) warm water 90 to 100 degrees F
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons garlic infused olive oil
- 1/2 teaspoon flaked sea salt
- 1/2 teaspoon dried herbes de Provence
Instructions
- In a large bowl, whisk together the flour, salt, granulated sugar, and instant yeast.
- Add the water and olive oil and mix by hand until all of the flour is moistened and you have a shaggy dough.
- Cover with plastic wrap, and let rest for 15 minutes. Stretch and, with a wet hand, fold the dough over itself from all "sides" about eight to 12 times. Flip the dough, cover it, and let it rise for 15 minutes. Repeat the stretch and folds, every 15 minutes, for a total of 4 times. Cover the dough and let it rise until doubled, nearly an hour.
- In the meantime, spray a nine inch square cake pan with spray oil and line it with parchment paper, leaving some overhangs.
- Spread a tablespoon of olive oil across the bottom of the pan and gently transfer the dough to the pan. Gently flip the dough over to coat with oil. Cover and let rise until very puffy and the dough nearly reaches the top of the pan. Heat the oven to 475 degrees F.
- When the dough is ready, drizzle the top with the garlic oil and, using your fingertips, dimple the dough without deflating it. It should be very bubbly. Sprinkle the top with the sea salt and herbes de Provence.
- Bake the loaf in the pan for about 18 minutes. The loaf should be golden. Remove the loaf and transfer it to a wire rack. Place the loaf back in the oven on the rack and bake and additional 7 minutes. Remove from the oven when the sides and bottom are crispy and golden. Let cool.
Nutrition Facts
Calories
389Fat (grams)
13 gSat. Fat (grams)
2 gCarbs (grams)
60 gFiber (grams)
5 gNet carbs
55 gSugar (grams)
1 gProtein (grams)
9 gCholesterol (grams)
0 mg
