Nonna’s Focaccia Recipe

Prepare and cook

Place peeled garlic cloves in a small saucepan or oven-safe dish. Add 1/2 cup extra-virgin olive oil to fully submerge the cloves. Add 2 rosemary sprigs and 1/4 tsp coarse sea salt. Bring the oil to a bare simmer over low heat (do not let it boil) and maintain a gentle simmer for 30–40 minutes, until cloves are very tender and can be mashed with a fork. Alternatively, bake at 275°F (135°C) for 45–60 minutes in a small covered dish.

Once tender, remove from heat and let cool in the oil. Remove rosemary sprigs. Reserve the garlic cloves and the infused oil. Use 6 cloves mashed or thinly sliced for the focaccia topping; reserve the remaining oil for brushing and other uses. Chill any extra confit covered in oil in the refrigerator for up to 2 weeks.

Activate yeast

Combine 1 1/4 cups warm water, 2 tsp active dry yeast, and 1 tsp sugar in a mixing bowl. Stir gently and let sit 5–10 minutes until foamy and fragrant. If mixture does not foam, yeast may be inactive—start again with fresh yeast.

Mix dough

Add 3 cups all-purpose flour and 1 1/2 tsp fine sea salt to the foamy yeast mixture. Add 1/4 cup (half) of the 1/2 cup olive oil called for in the dough ingredients (you will use the other half later). Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky. Alternatively, use a stand mixer with dough hook on medium-low for 5–6 minutes.

First rise

Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning to coat in oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours depending on room temperature.

Shape and second rise

Generously oil a 9x13-inch (or similar) baking pan. Turn the risen dough into the pan and gently stretch and press it to the corners until it fills the pan. If it resists, let rest 10 minutes and try again. Cover loosely with oiled plastic or a kitchen towel and let rise another 30–45 minutes until puffy and nearly doubled.

Dimple and top

Preheat oven to 450°F (230°C) with rack in middle. Using your fingertips dipped in olive oil, press deep dimples all over the dough about 1/2 inch apart. Pour remaining 1/4 cup olive oil from the dough ingredients and drizzle evenly over the surface, letting oil pool in the dimples. Scatter the mashed or thinly sliced garlic confit (6 cloves) evenly across the dough. Sprinkle 2 tbsp chopped fresh rosemary across the top.

Season and bake

Sprinkle 1 tsp coarse or flaky sea salt evenly over the top. Place the pan in the preheated oven and bake 18–22 minutes, rotating once halfway, until the crust is golden-brown and the bottom sounds hollow when tapped.

Finish

Remove focaccia from oven and immediately brush with 2 tbsp extra-virgin olive oil (or some of the reserved garlic-infused oil for extra flavor). Scatter any additional flaky sea salt or a few whole roasted confit cloves for garnish if desired. Let cool slightly in the pan 10 minutes, then transfer to a rack and cool another 10 minutes before slicing.