Prepare the Dough:
In a bowl, mix 3g (1 tsp) instant dry yeast and 3g (1 tsp) sugar with 250ml warm water until the yeast is completely dissolved.
Add 300g bread flour and 5g (0.5 Tbsp) salt to the yeast mixture. Mix well until the flour is coated with salt.
Add 20g (2 Tbsp) olive oil and mix until the oil is fully absorbed into the dough.
Cover the bowl and let the dough rest for 20 minutes at room temperature (20°C~23°C).
Folding the Dough:
After 20 minutes, wet your hands and pull one side of the dough at a time, folding it over four sides (first folding).
Let the dough ferment at room temperature for 30 minutes (20 minutes in summer).
Repeat the folding process for the second and third time, letting the dough ferment for 30 minutes each time.
Overnight Fermentation:
After the third fold, cover the dough and refrigerate overnight (12-17 hours).
Next Morning:
Remove the dough from the refrigerator and let it sit at room temperature for about 20 minutes to remove the chill.
Perform one more folding process.
Prepare for Baking:
Pour enough olive oil into a pan to coat the bottom well. This gives the bread a crispy base.
Place the dough in the pan, spread olive oil over the top, and cover. Let it ferment for 2 hours at room temperature.
Prepare Toppings:
In a small pan, combine 40g (4 Tbsp) olive oil and 10 whole garlic cloves. Cook until the garlic is fragrant and slightly golden.
Baking:
Preheat the oven to 230°C (446°F).
After the 2-hour fermentation, press your fingers into the dough to create dimples. Add the garlic cloves, cherry tomatoes, black olives, and rosemary as desired. Sprinkle with some salt.
Bake in the preheated oven for 20 minutes until golden and crispy on the outside. Baking time may vary depending on oven specifications.
Optionally, sprinkle with Parmesan cheese before baking for extra flavor.
Serving:
Once baked, let the focaccia cool slightly before cutting into pieces. Serve with balsamic vinegar, olive oil, or alongside your favorite dishes.
Tips
In summer, the initial fermentation should be for 20 minutes after folding, with the final fermentation lasting 1 hour to 1:30 minutes.
You can bake the focaccia directly in an oven pan without a mold.
Adding balsamic vinegar to the roasted garlic in olive oil enhances the flavor.
After freezing, reheat the focaccia in the oven or microwave.
The maximum refrigerated fermentation time is 24 hours. Shorter fermentation results in smaller pores in the bread.
If topping with cherry tomatoes, cut them in half as they are heavy and might reduce the number of pores formed in the bread.
Additional Notes
Experiment with different herbs and toppings like thyme, oregano, or sun-dried tomatoes to create variations of this classic bread.
For an even richer flavor, infuse the olive oil with crushed garlic and herbs a day before using it in the recipe.
To make the focaccia even fluffier, consider using a mix of bread flour and a small percentage of all-purpose flour.
This bread pairs wonderfully with a variety of dips and spreads. Try serving it with hummus, tapenade, or a simple olive oil and balsamic vinegar dip.
Conclusion
This soft and fluffy garlic focaccia is a versatile and delicious addition to any meal. Its airy texture and savory toppings make it a standout bread that’s sure to please. Enjoy it fresh out of the oven for the best experience! With this comprehensive guide, you’ll be able to bake a focaccia that not only looks impressive but also tastes divine. Happy baking!
