Garlic Focaccia

May 17, 2009 – 8:26 pm

This was a definite success. I was trying to make a garlic bread similar to the old recipe at Buca di Beppo before they got bought out last fall by Planet Hollywood, and while I did not succeed there, I did nonetheless succeed in making a very tasty bread! I started with a Bobby Flay recipe that got great reviews, and proceeded to change it up entirely 😛 I added about 10 cloves of roasted garlic to the dough and topped the bread with 10 thinly sliced raw cloves of garlic and some dried oregano and basil. I cut the bread into about 20 small-ish squares, but big wedges would be great too as a heartier side.

Garlic Focaccia
Makes 1 loaf

For the bread:
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3½ to 4 cups flour
1 tablespoon kosher salt
¼ cup olive oil
10 cloves garlic, roasted
Cornmeal, for dusting

For the topping:
10 cloves garlic, thinly sliced lengthwise
½ tsp kosher salt
1 tsp dried oregano
1 tsp dried basil

Mix together the yeast, sugar, and water in the bowl of a stand mixer, dissolving the sugar. Let the yeast proof for 3-5 minutes or until the surface of the water is covered in foam. With the dough hook attached, turn the mixer on low and slowly add 3½ cups flour Dissolve the salt in 2 tbsp of water and add it to the dough with the olive oil. Add the garlic cloves and turn the mixer to medium. Let the dough knead for 10 minutes, adding more flour if necessary, until the dough is smooth and elastic. Remove the dough from the mixer and form it into a ball. Place the dough in an oiled bowl and brush with olive oil coat. Cover with a damp paper towel and allow to rise for about 45 minutes or until doubled in size.

Preheat the oven to 400 degrees F.

Brush a baking sheet with olive oil and sprinkle with cornmeal. Stretch the dough out into a roughly rectangular shape about ½ inch thick and place on the backing sheet. Gently press the garlic slices slightly into the dough and sprinkle with the salt, oregano, and basil.

Bake the bread for 15-20 minutes or until turning lightly golden brown.

Serve warm.

Nutritional Information Per Serving (assuming 20 pieces in the loaf)

Calories 115
Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 234 mg
Carbohydrates 20 g
Fiber 0.5 g
Protein 3 g
Vitamin A 0%
Vitamin C 1%
Calcium 1%
Iron 6%
  1. One Response to “Garlic Focaccia”

  2. Focaccia is on my list to make soon – this looks fantastic!

    By Joelen on May 20, 2009

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