Herb Garlic Focaccia 

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This Herb Garlic No-knead focaccia bread is a simple flat baked bread that is crispy on the outside and airy and delicious on the inside. It is the perfect bread to pair with soups , make sandwiches with, or enjoy on its own. The focaccia is first baked until light golden, then brushed with a buttery herb garlic mixture, and then baked again. Focaccia is one of my favorite breads to make. I promise if you make it once, you will be hooked! 🙂

This post is brought to you by Danish Creamery. Thank you for supporting the sponsors that allow Fig & Olive Platter to continue sharing delicious recipes.  All opinions are my own.

How to make this No-Knead Herb Garlic Focaccia

Here are some of the ingredients you will need to make this dish: 

1. Bread Flour 
2. Water 
3. Active Dry yeast
4. Olive Oil 
5. Salt 
6. Honey
7. Danish Creamery European Style Sea Salted Butter (you can find where to purchase it, here.)
8. Fresh Parsley 
9. Fresh Basil 
10. Freshly Grated Parmesan 
11. Garlic

Buttery, Garlicky, Herby 

The focaccia bread will be finished off with a delicious buttery garlic herb spread. I used Danish Creamery European Style Sea Salted Butter. This butter is richer and creamier than most because it’s churned with extra time and care, thanks to a recipe that has been around for over a century! Danish Creamery Butter is made with high-quality cream and a touch of sea salt, and is perfect for everything – cooking, baking, and melting on warm toast. The butter tastes incredible and it really shines through in this focaccia bread. 

In a bowl, melt some Danish Creamery European Style  Sea Salted Butter and add chopped fresh parsley, chopped basil, grated garlic, a pinch of Aleppo chili pepper and mix.

How to Make: Herb Garlic No-Knead Focaccia Bread 

1. Make the Dough 
2. Place the dough in the fridge to rise overnight. Cold fermentation is the best method. 
3. Transfer risen dough into a baking pan greased with olive oil. 
4. Gently spread the dough, and then cover the pan and allow the dough to rise one last time for about 1 hour at room temperature. 
5. Drizzle some olive oil and dimple the dough with your clean fingers. 
6. Bake the focaccia at 425 F for 20 minutes. 
7. Spread the butter herb garlic mixture all over the focaccia. 
8. Place the focaccia back in the oven to finish baking for another 15 minutes or until golden. 
9. Sprinkle some fresh grated parmesan and allow the bread to cool before cutting into.

Below is the full recipe details!

Herb Garlic Focaccia

Print Recipe

Course Appetizer

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 10

Equipment

• 9×13-inch pan

Ingredients

• 4 cups Bread Flour 
• 2 cups warm water 
• 1 package active dry yeast 
• 1 tsp honey 
• 1/2 cup extra virgin olive oil, plus more if needed 
• salt to taste

Butter Garlic Herb Spread

• 6 tbsp Danish Creamery European Style Sea Salted Butter, melted
• 1/4 cup fresh parsley, finely chopped 
• 2 large garlic cloves, minced
• Pinch of aleppo chili pepper 
• 1/4 cup parmesan, freshly grated ( adjust amount according to your liking)

Instructions

• Combine the warm water, yeast and honey in a small bowl. Mix everything and set aside until the yeast is bubbling about 5-10 minutes.
• Next, add 1 tablespoon of olive oil, the flour, salt and mix with a wooden spoon.
• Mix the dough until you form a semi smooth ball. The dough will be sticky so do not worry. Depending on the brand and type of flour, you need to add additional 3 tablespoons of water or flour.
• Note: You are looking for a semi sticky dough that you can form into a dough ball.
• Pour ¼ cup of the olive oil over the dough and cover the bowl with plastic wrap and place in the fridge to rise overnight. You can also make this bread the day of and place in a warm place to rise for about 12-24 hours.
• When the dough has risen and doubled in size, grease a baking sheet generously with olive oil. The size of the baking sheet depends on how thick you would like the bread to be. Feel free to use any size you would like. The baking time will differ though. I used a 9×13-inch pan.
• Place the dough in the pan and drizzle some olive oil on top and begin pressing it out to fit the dough size of the pan.
• Cover the pan and place the dough in a warm place until it has doubled in size, about 1 hour.
• While the dough is rising for the second time, preheat the oven to 425 degrees F.
• Once the dough has risen, drizzle a little of olive oil on top and using your clean fingers, dimple the dough. Then, sprinkle the top of the focaccia with some coarse sea salt.
• Bake the dough until the top is golden brown, about 20 minutes.
• While the bread is baking, prepare the garlic herb butter spread.
• Remove the focaccia from the oven and spread the butter herb garlic mixture all over the focaccia.
• Place the focaccia back in the oven to finish baking for another 15 minutes or until golden brown on top.
• Remove the focaccia from the oven and sprinkle some freshly grated parmesan and allow the bread to cool before cutting into.
• Enjoy!

Notes

1. Fermentation: Cold refrigerated dough is the secret to making the best  focaccia! Try and allow the dough to rest for about 12 to 24 hours in the fridge. This will yield an extra airy, crispy and delicious focaccia. 
2. Be generous with the olive oil. 
3. You can also use All-Purpose Flour if you do not have Bread Flour.