Roasted Garlic Focaccia Recipe

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose the cloves. Place the heads on a piece of foil, drizzle with 2 tablespoons olive oil, sprinkle 1/4 tsp salt over them, then wrap the foil tightly. Roast on a baking sheet for 35–45 minutes until cloves are deep golden and very soft. Let cool slightly, then squeeze out cloves and mash to a smooth paste. Reserve for both the butter and to dot into the dough (see dough directions).

Bloom the yeast: in a medium bowl combine 1 cup warm water, 2 tsp active dry yeast, and 1 tsp sugar. Stir gently and let sit 5–10 minutes until foamy.

Mix dry ingredients: in the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 cups all-purpose flour and 1.5 tsp fine sea salt.

Combine: add the foamy yeast mixture and 1/4 cup olive oil to the flour. Begin mixing on low speed, adding up to the additional 1/2 cup room-temperature water a few tablespoons at a time as needed to bring the dough together. The dough should be soft, slightly sticky, and elastic but not soupy.

Knead: knead in the mixer for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth and elastic. If the dough feels very tight, add 1–2 tbsp more water; if too sticky, add 1 tbsp flour.

First rise: coat a clean bowl with a little olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1 to 1¼ hours depending on room temperature.

Prepare pan: generously oil a 9x13-inch (or similarly sized) baking pan with olive oil. Transfer the risen dough into the pan, using oiled hands to gently stretch and press it to the corners. If the dough resists, let it rest 10 minutes and then continue to stretch.

Second rise and flavoring: cover the pan loosely and allow the dough to rise again for 30–45 minutes, until puffy. During the last 10 minutes, preheat the oven to 450°F (230°C). Gently press 6–8 indentations across the surface with your fingertips. Into several indentations, press small spoonfuls (about 1 tablespoon total distributed) of the mashed roasted garlic to infuse the dough.

Top with oil: drizzle 2 tablespoons olive oil evenly over the surface, letting it pool in the dimples. If using, tuck a few thyme or rosemary sprigs lightly into the dough surface.

Bake: bake in the preheated 450°F oven for 18–22 minutes, or until the focaccia is golden brown on top and the bottom sounds hollow when tapped. Rotate pan halfway through baking for even color if your oven has hot spots.

Cool: remove from oven and transfer the focaccia to a wire rack. Immediately sprinkle coarse flake sea salt evenly over the top. Let cool 10–15 minutes before slicing so the crumb sets.

While the dough is rising or the garlic is cooling, make the butter. In a medium bowl, combine 3/4 cup softened unsalted butter with 6 tablespoons of the mashed roasted garlic. Beat with a fork or small whisk until smooth and evenly combined.

Fold in herbs: add 2 tbsp chopped parsley, 1 tbsp thyme, 1 tbsp chives, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp lemon zest if using. Mix thoroughly. Taste and adjust seasoning.

Chill/shape (optional): for a spreadable texture, transfer to a small dish and chill briefly. Alternatively, shape into a log on plastic wrap and refrigerate for a firmer compound butter.

Slice and serve: cut focaccia into squares or slabs. Serve warm with generous dollops or slices of the cultured herb butter. Optionally drizzle a little extra-virgin olive oil over the buttered focaccia and garnish with additional fresh herbs or extra flaky sea salt.

Storage: store leftover butter in an airtight container in the refrigerator for up to 1 week (or freeze). Keep cooled focaccia in a sealed bag for 2 days at room temperature or freeze for longer storage; refresh briefly in a hot oven before serving.