Focaccia All’aglio Recipe

Activate yeast

Warm 125 ml of the water to about 37°C (lukewarm). In a small bowl, dissolve the sugar into the warm water, sprinkle the active dry yeast on top, stir once gently, and let sit 5–10 minutes until foamy.

Combine dry ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the flour and fine sea salt; mix briefly to distribute the salt evenly.

Mix dough: Make a well in the flour. Add the foamy yeast mixture, the remaining 225 ml lukewarm water, and 30 ml of the olive oil. Using a dough hook (mixer) or a wooden spoon, mix until the ingredients come together into a shaggy, slightly sticky dough, about 3–5 minutes by hand or 4–6 minutes in a mixer on low speed.

Knead: Increase mixer speed to medium and knead 6–8 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes. The dough should be supple and slightly tacky but not sticky; adjust with a tablespoon of flour or water if necessary.

First rise: Lightly oil a clean bowl with 10 ml olive oil, place the dough inside, turning to coat. Cover loosely with plastic wrap or a damp towel and let rise in a warm place for 1 to 1¼ hours, or until doubled in size.

Prepare pan: Generously oil a 13x18-inch (or two 9x13-inch) rimmed baking sheet with 20 ml olive oil. Transfer risen dough onto the oiled sheet and gently press and stretch the dough with your fingertips to an even thickness of about 1–1.5 cm. If the dough resists, let it rest 10 minutes and continue.

Second rest: Cover the shaped dough loosely and let it relax and puff for 20–30 minutes until slightly risen.

Prepare garlic oil: Meanwhile, peel and finely mince or grate the garlic cloves. In a small bowl, combine the minced garlic with 50 ml olive oil, the chopped rosemary leaves (reserve a little for finishing), and the freshly ground black pepper. Let sit 10 minutes to infuse.

Dimple the dough: Using your fingertips, press deep dimples all over the surface of the dough, reaching nearly to the pan in places. The dimples will hold the garlic oil and create the classic focaccia texture.

Add topping: Spoon or brush the garlic-rosemary oil evenly over the dough, making sure some oil pools in the dimples. Sprinkle the coarse sea salt evenly across the surface and, if using, scatter the crumbled Parmesan and the reserved rosemary leaves.

Preheat oven: Preheat the oven to 230°C (450°F). If you have a baking stone, place it in the oven during preheating and transfer the sheet to the stone when baking; otherwise an oiled baking sheet is fine.

Bake: Place the prepared focaccia in the preheated oven and bake for 16–22 minutes, rotating halfway, until the top is deep golden brown and the bottom sounds hollow when tapped. Watch the Parmesan so it doesn't burn; reduce temperature by 10–20°C in the last minutes if browning too quickly.

Finish and rest: Remove from oven and immediately brush lightly with the remaining 10–20 ml olive oil for shine and extra flavor. Let the focaccia cool on the pan for 5–10 minutes, then transfer to a rack. Taste and sprinkle additional flaky salt or a few extra rosemary leaves if desired. Slice into squares or strips and serve warm.