The Ultimate Garlic and Herb Tearandshare Focaccia
Table of Contents
Right, let's chat about bread. Not the boring sliced stuff, but the kind of bread that genuinely stops conversation when you bring it to the table.
We all want to Impress Guests with Flavor Packed Garlic bread, don't we? This isn't just bread; it's a buttery, herby dream.
I am talking about my famous, ridiculously addictive Garlic rosemary focaccia .
Stopping Traffic with Aroma
Have you ever smelled something baking that makes your knees go weak? Honestly, the aroma from this Homemade Italian flatbread is next level.
It’s the perfect Crowd pleasing starter . This whole concept is inspired by the simple, robust flavours of the Mediterranean. It reminds me of those little seaside tavernas, you know?
Now, let's be straight: this isn't a five minute bake. This glorious result requires patience. We are dealing with a High hydration focaccia here.
It’s a bit sticky to work with. But that sticky dough is exactly what gives you that signature spongy, airy texture.
Effort vs. Reward
While the ingredients are simple, this bake lands squarely in the medium difficulty level. You need to respect the yeast! I once rushed the proofing and ended up with a brick instead of cloud nine.
Total disaster! The whole process takes about 3 hours and 20 minutes total. But relax, most of that time is inactive rest.
Go put your feet up, or have a cuppa. This recipe makes 8 to 10 generous servings. Enough for a proper good old knees-up!
Why This Bread is a Showstopper
Why go to all this effort? Because this is a guaranteed Showstopping baked goods moment. It is truly simple Gourmet Cooking .
The texture is light, and the base is crisp from all that olive oil. But the flavour? Oh my gosh.
The slow cooked Infused herb butter bread soaking into those deep dimples is pure magic. It makes this the absolute Best dipping bread recipe out there.
Plus, you get a solid health boost from the lashings of good extra virgin olive oil. It is packed with those lovely monounsaturated fats.
This is the ultimate Tear and share bread recipe . Forget the knife; just dig in! Serve this warm as a magnificent Mediterranean side dish .
You will feel like a total baking champion.
Getting Started: Ingredients & The Kit
Honestly, the beauty of this Tear and share bread recipe is how simple the ingredients are. We’re not aiming for Michelin stars here, but trust me, this is Gourmet Cooking made accessible.
We're turning humble flour and herbs into a Crowd pleasing starter .
The Backbone: Flour, Water, and Yeast
To get that amazing, super spongy crumb which is the hallmark of proper High hydration focaccia —you need decent flour.
Go for strong bread flour. It has more protein and handles all that water much better than plain flour. We need exactly 500 g (4 cups) of it.
I once tried to skimp and use cheap stuff. Disaster. Flat as a pancake.
Water temperature is non-negotiable, folks! Too hot and you murder the yeast. Keep your water cosy, not boiling. It should be around 105° F ( 40° C) .
Use 420 ml (1 ¾ cups). This dough is intentionally sticky; that’s where the magic happens.
Did you know that temperatures above 140° F instantly kill yeast? Keeping the water just warm protects those little bubbles doing all the work!
The Flavour Bomb: Herbs and Oil
This is the part that will truly Impress Guests with Flavor Packed Garlic . We are creating an Infused herb butter bread , not just some dry sponge.
We need loads of garlic: 8 cloves , minced fine. That goes straight into 85 g (6 Tbsp) of gently melted butter and a splash of Extra Virgin Olive Oil.
Speaking of oil, use the best EVOO you can afford. It defines this Homemade Italian flatbread . Since it goes into the dough and on top, you taste it in every bite.
Skip the vegetable oil, please!
We need fresh herbs for this proper Garlic rosemary focaccia . Fresh rosemary ( 3 Tbsp ) and thyme ( 1 Tbsp ).
If you absolutely cannot get fresh, substitute with just a teaspoon of dried herbs mixed into the dry flour, but honestly, fresh makes this the ultimate Showstopping baked goods .
For seasoning, grab some fine sea salt for the dough and finish with flaky sea salt (like Maldon). It gives that perfect crunch.
Essential Kit for the Best Dipping Bread Recipe
You don’t need any fancy gadgets. Honestly, you probably have this stuff already.
The most important item is the pan. You need a 9x13 inch (23x33 cm) baking pan . This size guarantees the right thickness and the perfect deep fried edges we want in a Mediterranean side dish .
No 9x13? A large, heavy cast iron skillet works brilliantly. It gives the base a fantastic, crisp texture.
You’ll also need a big bowl for the initial proofing or your stand mixer if you have one. Just make sure you oil everything well.
That’s it! Keep it simple, let the ingredients shine, and get ready for the best Best dipping bread recipe ever.
Getting That Golden Crust: Mastering the High Hydration Focaccia Method
Right, listen up. When it comes to true Gourmet Cooking , organisation is key. I learned this the hard way after trying to mix high hydration focaccia dough while simultaneously chasing a toddler.
Disaster.
Prepping for Success: Essential Mise en Place
Before you even touch the flour, let's nail the essential mise en place . Measure everything out first. Seriously. Focaccia dough is super wet and sticky.
You do not want to be fumbling for the salt halfway through kneading.
Safety first: Check your water temperature. Yeast is a diva. It needs lukewarm water, feeling like a gentle bath. If it's too hot, you've killed it.
Aim for exactly 105° F ( 40° C) . That’s the most crucial step for a light, airy rise.
Also, get your Homemade Italian flatbread pan ready. Oil the baking pan generously. And I mean generously . This stops sticking and helps create that incredible, crisp bottom crust we all crave in a Best dipping bread recipe .
The step-by-step Bake: Infusion Magic
This method is surprisingly straightforward, focusing mostly on patience, not technique.
- Activate your yeast in the warm water for five minutes.
- Combine the flour and salt. Mix the wet into the dry. Knead for 8 to 10 minutes until smooth and ridiculously sticky. That stickiness is totally spot on.
- First Proof: Tuck the dough away in a warm, draught free spot for 90 minutes until it doubles in size. Go put the kettle on.
- While it proves, make your infusion. Gently melt the butter and olive oil. Add the minced garlic and fresh herbs. Cook this on super low heat for five minutes. Do not burn the garlic! We need to Impress Guests with Flavor Packed Garlic , not bitter charcoal. This creates the potent Infused herb butter bread .
- Once doubled, carefully stretch the dough into your oiled pan. Don’t punch out the air! This is vital for airy, light Tear and share bread recipe results. Rest for 60 minutes for the second proof.
- Preheat the oven to a screaming hot 425° F ( 220° C) .
- Dimple! Use oiled fingers to push deep dimples into the dough. You should almost feel the bottom of the pan.
- Drench the dough with all that gorgeous garlic butter. Bake for 25– 30 minutes until deep golden brown.
Pro Tips for Showstopping Baked Goods
Honestly, the biggest challenge here is impatience. Don't rush the proofing. A long, slow rise develops incredible flavour, turning this from just bread into a real Crowd pleasing starter .
My favourite shortcut? If you want to make this ahead for your next knees-up, you can do the first proof in the fridge overnight.
The cold slows the yeast down, giving you an even richer, more complex dough for your ultimate Garlic rosemary focaccia .
Finally, when you dimple, really go for it! If you don't push deep enough, the butter just sits on top and runs off.
Deep dimples hold that aromatic butter pool, making sure every bite of your Showstopping baked goods is saturated. Avoid skimpy oiling.
Use good olive oil for the Mediterranean side dish drizzle at the end. It makes all the difference.
My Kitchen Notes: Making Your Focaccia Experience Perfect
Right, the scent of that Garlic rosemary focaccia is probably driving you absolutely bonkers right now. Honestly, there are few things better.
You’ve created the most amazing Homemade Italian flatbread . Now let's talk about the details. This is how you make sure your bake goes from brilliant to legendary.
Serving Up a Showstopper
This bread is meant to be shown off. It’s a true Showstopping baked goods moment. Don’t even bother slicing it beforehand.
Just place the whole magnificent sheet on a huge wooden board. Trust me, people love a Tear and share bread recipe .
It’s so communal and fun. I once saw someone use a piece to mop up the last bit of soup.
Genius!
Serve it warm, always. It’s the ultimate Crowd pleasing starter . For a posh feel, pair it with just a drizzle of excellent balsamic vinegar.
Seriously, you can’t beat this as the Best dipping bread recipe . A little marinated feta on the side? Chef’s kiss.
Keeping That Goodness Fresh
Got leftovers? Ha! Yeah, right. But if you manage it, wrap it tightly in foil. It stays great on the counter for a day.
For longer storage, keep it chilled in the fridge. That’ll give you about three days.
Do not, I repeat, do not freeze it. I tried that once. It turned the beautiful High hydration focaccia texture into a sad sponge.
Learn from my mistake! To reheat, pop thick slices in foil. Bake at 350° F ( 175° C) for about 10 minutes.
It will taste almost fresh again.
Elevating Your Gourmet Cooking
If you want to dive into some proper Gourmet Cooking , this recipe is super flexible. For a full vegan adaptation, just swap the dairy butter.
Use extra high-quality EVOO instead. That Infused herb butter bread flavor will still be intense.
Thinking seasonally? Swap the rosemary for sage in the autumn. Add thinly sliced potatoes and crunchy sea salt for an amazing twist.
It becomes a deep, savoury Mediterranean side dish . You could even skip the herbs entirely. Try finishing it with grated sharp Pecorino Romano and pepper.
It’s a killer Cacio e Pepe version!
A Quick Peek at Nutrition
Okay, let's be totally honest. This bread is a treat. But the foundation is good stuff! The generous use of quality EVOO means you get loads of those healthy monounsaturated fats.
Plus, you have the benefit of all that lovely garlic. Garlic is actually great for your heart! It’s all about balanced indulgence.
Go Forth and Bake!
This bread is pure joy. It’s easy, smells incredible, and everyone loves it. Follow these little pointers. You are totally ready to Impress Guests with Flavor Packed Garlic . Seriously, you’ve smashed this!
Frequently Asked Questions
My dough is really sticky and hard to handle. Have I gone wrong somewhere?
No worries, that stickiness is actually "spot on" for focaccia! This recipe relies on a high hydration dough meaning a lot of water relative to the flour which is what gives the final bread its incredible airy, open structure. Resist the urge to add excess flour during the shaping stage.
Instead, oil your hands generously, and ensure your baking pan is swimming in olive oil before the second proof, which will prevent sticking and develop a magnificent crisp crust.
Can I make this focaccia dough the day before the party?
Absolutely, prepping ahead is a lifesaver, and it actually improves the flavour! After the initial knead (Step 1), place the oiled dough in a large bowl, cover it tightly with cling film, and pop it into the fridge for 12 24 hours for a slow cold proof.
The next day, let it come back to room temperature about 90 minutes on the counter before moving onto the shaping, dimpling, and baking steps. This slow proof develops a deeper, more complex flavour, making the bread truly spectacular.
I want to truly Impress Guests with Flavor Packed Garlic; what’s a show stopping variation I could try?
To crank up the luxury and truly Impress Guests with Flavor Packed Garlic, try adding a rich cheese element just before baking. After dimpling, scatter cubes of creamy, salty Feta or dollops of soft goat cheese over the dough before pouring on the herb butter.
Alternatively, if you like a bit of heat, mix a teaspoon of chilli flakes into the butter infusion for a subtle but fiery kick perfect alongside a sharp cheddar on your charcuterie board!
I worry about burning the garlic in the infusion. How do I make sure it stays flavourful, not bitter?
That’s a sensible concern, as burnt garlic can taste harsh and ruin your beautiful bread. The key is to infuse the butter and oil over very low heat we are aiming to warm and soften the garlic and herbs, not fry them.
Ensure the saucepan is barely bubbling, and if you see any browning whatsoever, take it off the heat immediately. This gentle cooking process ensures the garlic’s volatile oils release smoothly into the fat, keeping the flavour rich and mellow.
I’ve got leftovers from the big knees-up what’s the best way to keep and reheat this gorgeous bread?
To maintain that lovely crisp crust, store any completely cooled focaccia leftovers in an airtight container at room temperature for up to three days. Avoid storing it in the fridge, as it tends to dry out the bread.
When you're ready to enjoy it again, sprinkle the bread lightly with a few drops of water and warm it in a 350°F (175°C) oven for 5 8 minutes; this will revive the crust beautifully. Remember, the microwave is strictly off-limits unless you enjoy chewy, rubbery bread!
The Ultimate Garlic And Herb Tearandshare Focacc
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 380 kcal |
|---|---|
| Protein | 8 g |
| Fat | 18 g |
| Carbs | 40 g |
| Fiber | 2 g |
| Sodium | 400 mg |