Garlic Focaccia Recipe

Mix and autolyse

In a large mixing bowl, combine the flour, instant yeast, and fine sea salt, keeping the yeast and salt slightly apart before mixing. Add the warm water, 3 tablespoons olive oil, and the sugar (or honey). Stir with a wooden spoon or dough hook until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp towel or plastic wrap and let rest for 20 minutes (this helps hydration and gluten development).

Knead

After the rest, knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and slightly tacky, or use a stand mixer with a dough hook on medium-low speed for 4–5 minutes. The dough should be soft and elastic but not sticky; add a teaspoon of flour or a few drops of water only if needed.

First rise

Lightly oil a clean bowl with a little olive oil. Place the dough in the bowl, turning once to coat in oil. Cover and let rise in a warm draft-free spot until doubled in volume, about 60–90 minutes depending on room temperature.

Prepare a 9x13-inch (or similar size) baking pan by drizzling 1 to 1 1/2 tablespoons olive oil into the bottom and spreading to coat. Gently transfer the risen dough to a lightly floured surface and press it out gently into a roughly rectangular shape. Transfer to the oiled pan and using your fingers, gently stretch and press the dough to the edges of the pan. If it resists, let it rest 10 minutes and continue; don't overstretch.

Cover loosely with plastic wrap or a damp towel and let the dough proof in the pan for 30–45 minutes until slightly puffy (it won't double again fully). Meanwhile, preheat the oven to 425°F (220°C) to be ready once the dough is proofed.

When the dough has finished the final proof, use your fingertips to dimple the entire surface deeply, pressing down to create the characteristic indentations. Rotate the pan as you work to keep an even pattern.

In a small bowl, combine the 4 tablespoons olive oil for topping with the minced garlic, chopped rosemary (if using), 1 teaspoon coarse sea salt, and 1/2 teaspoon freshly ground black pepper. Stir and let sit 2–3 minutes to infuse.

Brush or spoon the garlic-olive oil mixture over the dimpled dough, letting some oil pool in the dimples. Sprinkle a little extra flaky salt or rosemary on top if desired.

Bake in the preheated oven at 425°F (220°C) for 18–22 minutes, or until the focaccia is deep golden brown on top and sounds hollow when tapped. If the top is browning too quickly, tent loosely with foil for the last 5–7 minutes.

Remove from oven and immediately drizzle a small spoonful of the dukkah olive oil (reserve most for serving) over the hot focaccia so it soaks in slightly. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool a bit more or serve warm.

While the focaccia proofs or bakes, prepare the dukkah olive oil. Combine 1/2 cup extra-virgin olive oil with 3 tablespoons dukkah in a small bowl or jar. Add the lemon zest, lemon juice (if using), and 1/4 teaspoon salt; stir or shake to combine. Taste and adjust: add more dukkah for a thicker paste or more oil for a looser drizzle.

When ready to serve, pour or spoon the dukkah olive oil into a shallow dish for dipping, or drizzle 1–2 tablespoons across the baked focaccia. If using as a dipping oil, place the flat focaccia on a board, tear pieces, and dip into the oil—dukkah will settle, so stir before serving.

Store leftover focaccia wrapped tightly at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh. Keep dukkah oil refrigerated for up to 1 week and bring to room temperature before serving; shake or stir to recombine.