Garlic Herb and Parmesan Focaccia

Ingredients

• 4 cup all-purpose flour
• 2 cup warm water (Lukewarm)
• 1.5 tbsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 6 tbsp olive oil (Use half in the dough; reserve the remainder for greasing, topping, and drizzling as directed.)
• 4 cloves garlic (Finely minced)
• 4 tbsp butter (Melted)
• 2 tbsp olive oil (For the garlic-herb mixture)
• 1 tbsp fresh parsley (Freshly minced)
• sesame seeds (For topping)
• black seeds (For topping)
• Parmesan cheese (For topping)
• red chili flakes (For topping)
• rosemary (For topping)
• flaky salt (For topping)
• olive oil (For greasing the baking sheet and drizzling over the dough)

Steps

1. 1

   In a large bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Mix well.

2. 2

   Add the lukewarm water and half of the olive oil. Mix until a sticky dough forms; do not overmix.

3. 3

   Transfer the dough to a greased bowl. Cover it and let it rise in a warm place for 1–2 hours, until doubled in size.

4. 4

   Gently stretch the dough, fold it in half lengthwise, and fold it in half again. Rotate the dough 90 degrees, then stretch and fold it again.

5. 5

   Return the dough to a greased bowl, cover it, and refrigerate overnight for 8–12 hours.

6. 6

   Remove the dough from the refrigerator. Repeat the stretch-and-fold process every 30 minutes for 2 hours. Allow the dough to come to room temperature before baking.

7. 7

   Grease a baking sheet with olive oil and preheat the oven to 450°F.

8. 8

   Place the dough on the prepared baking sheet.

9. 9

   In a bowl, mix the melted butter, minced garlic, olive oil, and minced parsley to make the garlic-herb mixture.

10. 10

    Spread the garlic-herb mixture over the dough. Press your fingers into the dough to create dimples.

11. 11

    Garnish the dough with sesame seeds, black seeds, red chili flakes, Parmesan cheese, rosemary, and flaky salt. Drizzle with olive oil.

12. 12

    Bake at 450°F for 30 minutes, until golden brown.

Notes

The source specifies half of the 6 tablespoons of olive oil for the dough but does not precisely divide the remaining oil between greasing, topping, and drizzling. Topping quantities are not specified. The source recommends high-quality olive oil, avoiding overmixing, allowing a longer rise for more complex flavor, and experimenting with toppings.

Nutrition per serving

• main
• bread
• baked
• Italian
• vegetarian
• garlic
• Parmesan
• overnight fermentation