There’s something so deeply comforting about the sight and smell of freshly baked focaccia, and this sheet pan focaccia is the epitome of rustic perfection.
Studded with velvety-soft confit garlic cloves, fragrant fresh rosemary, and finished with flaky sea salt, this recipe will transport your taste buds straight to the Italian countryside.
The bread is delightfully fluffy with a golden, crispy crust that’s perfect for tearing, dipping, and savoring.
Whether you’re pairing it with a bowl of soup, serving it as a show-stopping appetizer, or using it as the base for a gourmet sandwich, this focaccia is bound to become a household favorite. Let’s get baking!
Ingredients
Here’s everything you’ll need to create this garlic-studded masterpiece:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F, perfect for activating yeast)
- 2 tablespoons sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/3 cup olive oil, plus extra for drizzling
- 10–12 cloves garlic, peeled
- 2 sprigs fresh rosemary, leaves finely chopped
- Flaky sea salt, for sprinkling
Instructions
This sheet pan focaccia is easy to make and absolutely worth the effort. Here’s how to do it:
- Activate the yeast:
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–7 minutes until it becomes frothy. - Prepare the dough:
In a large bowl, combine the flour and fine sea salt. Create a well in the center and pour in the yeast mixture and 3 tablespoons of olive oil. Stir until the dough starts to come together. - Knead the dough:
Transfer the dough to a floured surface and knead for 8–10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6 minutes. - First rise:
Place the dough in an oiled bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour, or until it doubles in size. - Confit the garlic:
While the dough is rising, heat the remaining olive oil in a small pan over low heat. Add the peeled garlic cloves and cook gently for about 15–20 minutes, or until they’re soft and golden. Set aside to cool. - Prepare the pan:
Grease a 9×13-inch sheet pan generously with olive oil. Transfer the risen dough to the pan and gently stretch it to fit the edges. Cover with a towel and let it rise again for 30 minutes. - Dimple and top:
Preheat your oven to 400°F (200°C). Once the dough has risen, use your fingers to create deep dimples all over the surface. Drizzle the garlic-infused oil across the dough, nestling the confit garlic cloves into the dimples. Sprinkle with fresh rosemary and flaky sea salt. - Bake:
Bake the focaccia in the preheated oven for 20–25 minutes, or until it’s golden brown and crisp on top. - Cool and serve:
Let the focaccia cool slightly before slicing. Serve warm with more olive oil for dipping or alongside your favorite dishes.
Tweaks and Additions
This focaccia is a blank canvas for creativity! Here are some ways to switch things up:
- Cheese lovers’ dream:
Add a sprinkle of grated Parmesan or Pecorino Romano on top before baking for a nutty, salty finish. - Zesty twist:
Incorporate lemon zest into the olive oil for a fresh, citrusy aroma. - Veggie-studded:
Press halved cherry tomatoes, olives, or even thinly sliced red onions into the dough along with the garlic cloves. - Herb variations:
Swap the rosemary for thyme, oregano, or sage for a different herbal profile. - Spicy kick:
Add a sprinkle of red chili flakes on top for some heat.
Golden, garlicky, and irresistibly fragrant, this sheet pan focaccia is everything you could want in a homemade bread. Each slice is an invitation to indulge in its soft, airy interior and perfectly crisp edges.
Trust me, this bread won’t last long—better make two! Happy baking, and don’t forget to save a piece for dipping in some olive oil and balsamic vinegar!