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–+ servings
Smoked Garlic Infused Olive Oil 250ml bottle
Garden Infuzions

Smoked Garlic and Herb Focaccia Featuring Smoked Garlic Infused Olive Oil

Golden, airy focaccia gets a deep savory lift from Smoked Garlic Infused Olive Oil, fresh rosemary, flaky salt, and a soft crumb that’s perfect for tearing, dipping, and sharing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 5 minutes
Servings: 8 pieces
Course: Appetizers, Side Dishes, Snacks
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 cups warm water
  • 1/4 cup Smoked Garlic Infused Olive Oil plus 3 tablespoons for the pan and topping
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon flaky sea salt
  • 1 tablespoon cornmeal for the pan
  • 1 tablespoon chopped fresh parsley optional
  • 1 small clove garlic finely grated
  • 2 tablespoons grated Parmesan cheese optional

Equipment

  • 1 Mixing bowl Large enough for dough
  • 1 set Measuring cups For dry and liquid ingredients
  • 1 set Measuring spoons For yeast, salt, and seasonings
  • 1 9x13-inch baking pan Oiled for a crisp bottom
  • 1 Wooden spoon For mixing the dough
  • 1 plastic wrap or clean towel For covering during rise
  • 1 Oven Preheated to 450°F
  • 1 Cooling rack Helps keep the crust crisp

Method
 

Instructions
  1. In a large bowl, whisk together the flour, kosher salt, and instant yeast.
  2. Add the warm water, honey, and 1/4 cup Smoked Garlic Infused Olive Oil, then stir until a shaggy dough forms.
  3. Cover the bowl and let the dough rest for 10 minutes.
  4. Stretch and fold the dough over itself several times right in the bowl, then cover and rest for 30 minutes.
  5. Repeat the stretch-and-fold process 2 more times, resting 30 minutes between each round.
  6. Lightly oil a 9x13-inch baking pan with the remaining Smoked Garlic Infused Olive Oil and dust the bottom with cornmeal.
  7. Transfer the dough to the pan and gently stretch it toward the corners. If it resists, let it rest 10 minutes and stretch again.
  8. Cover the pan and let the dough rise until puffy, about 60 to 75 minutes.
  9. Heat the oven to 450°F.
  10. Drizzle the top with the remaining olive oil, then dimple the surface deeply with oiled fingertips.
  11. Scatter the rosemary, flaky salt, grated garlic, and Parmesan over the top if using.
  12. Bake for 22 to 25 minutes, until the focaccia is deeply golden on top and crisp around the edges.
  13. Cool for 10 minutes before slicing and serving.

Notes

The dough is forgiving, so don’t rush the rise if it still feels tight. Extra olive oil in the pan gives you a better crust, and a final sprinkle of flaky salt right after baking keeps the top lively. This bread is best the day it’s made, but leftovers still toast up well.

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