Garlic Confit Focaccia
ABOUT THIS FOCACCIA RECIPE
This bubbly and soft as a cloud focaccia recipe is made with 100% hydration dough and whatever toppings you’re into! For this round, I used garlic confit, and then tiny tomatoes that I got from Trader Joe’s and Rosemary for the other. I finished both with Maldon salt. The crumb is airy, the crust is thin and crisp, and the flavors are rich, savory, and completely addictive. This is the focaccia you make when you want something impressive but shockingly simple and CRAZY ADDICTING!
WHY YOU’LL LOVE THIS FOCACCIA
Ultra-airy texture — High hydration + stretch-and-folds = bubbles and a pillowy interior.
Crispy, golden crust — The bottom practically fries in olive oil and becomes irresistibly crisp.
Perfect for entertaining — Gorgeous presentation, easy to slice, and pairs with everything from dips to charcuterie to pasta to just cleaning up extra sauce on a plate!
Make-ahead friendly — Garlic confit and the dough can be prepared in advance, making baking day stress-free.
INGREDIENTS YOU’LL NEED
Bread Flour
Instant Yeast
Salt
Garlic confit
Tiny tomatoes
Fresh rosemary
Olive oil
Maldon flaky salt
Optional herbs
HOW TO MAKE IT
Prepare the 100% hydration focaccia dough the day before by mixing the ingredients, building strength with stretch-and-folds, and letting it cold-ferment in the refrigerator overnight. The next day, transfer the dough to a heavily oiled pan and allow it to warm-rise until bubbly and jiggly. Before baking, dimple the dough and top it with garlic confit plus either tiny tomatoes or fresh rosemary (or anything you’d like!), finishing with plenty of olive oil and Maldon salt. Bake until deeply golden, crisp around the edges, and blistered on top.
TIPS FOR SUCCESS
Don’t rush the warm proof — Bake only when the dough is pillowy, bubbly, and jiggly.
Use lots of olive oil — This is what gives you that crisp, golden, delicious bottom.
Keep the toppings gentle — Press them lightly into the dough so they don’t sink or deflate the bubbles.
Use fresh garlic confit — Its creamy sweetness makes both versions unforgettable.
Let it cool slightly before cutting — The crumb sets and becomes even lighter.
FREQUENTLY ASKED QUESTIONS
Can I use regular roasted garlic instead of garlic confit?
Yes, but garlic confit gives a much richer, creamier flavor and spreads beautifully into the crumb.
What tomatoes work best?
Cherry, grape, or mixed tiny heirloom tomatoes. Leave them whole for juicy bursts or slice in half for more caramelization.
Can I use dried rosemary?
Fresh rosemary is best. Dried rosemary tends to stay tough and intense in flavor.
Can I make the dough ahead?
Yes — the dough cold-ferments beautifully for up to 24 hours.
How do I store leftover focaccia?
Store at room temperature for 1–2 days in an airtight container. Reheat in a hot oven for a few minutes to re-crisp.
Can I freeze focaccia?
Yes. Slice it, place the pieces in a zip-top bag, and freeze for up to 3 months.
WHAT TO SERVE WITH THIS FOCACCIA
A simple arugula salad with lemon and Parmesan
Burrata with pesto or balsamic glaze
Roasted chicken or grilled steak
Creamy soups like tomato basil or potato leek
Antipasto or charcuterie boards
Pasta dishes — especially anything tomato or cream-based
A dip trio: whipped ricotta, marinara, and garlic confit oil
MORE RECIPES YOU’LL LOVE
Ina Garten’s Crispy Chicken Thighs with Creamy Mustard Sauce
Soft Focaccia Recipe with Garlic Confit
Ingredients
- 500 g bread flour
- 500 g warm water (95–100°F)
- 12 g fine sea salt
- 3–5 g instant yeast (1–1½ tsp)
- 20 g olive oil (for dough)
- 40–60+ g olive oil (for pan and topping)
- 4 cups bread flour (spoon and level)
- 2 cups + 2 tablespoons water
- 2 teaspoons fine sea salt
- 1–1½ teaspoons instant yeast
- 1½ tablespoons olive oil (for dough)
- 3–4+ tablespoons olive oil (for pan and topping)
- 2 Large bulbs of garlic, peeled
- Enough olive oil to fully submerge the garlic
- 2–4 sprigs fresh thyme
Instructions
- Combine the flour and salt in a large bowl. Add the water, yeast, and olive oil. Mix until the dough is very wet and sticky. Cover and let rest for 20 minutes.
- Perform four rounds of stretch-and-folds, spaced 25–30 minutes apart. Each round consists of lifting the dough from one side, stretching upward, and folding it over itself 6–8 times while rotating the bowl. If the dough remains extremely loose after four rounds, perform one additional gentle fold.
- Lightly oil the top of the dough, cover tightly, and refrigerate for 18–24 hours.
- Pour 3–4 tablespoons of olive oil into a 9×13 metal pan. Gently transfer the cold dough into the pan. Optionally, perform one gentle cold coil-fold by sliding your hands under the dough, lifting it from the center, and letting the ends fold under. This improves bubble structure and crumb openness.
- Place the pan in a warm spot (75–85°F) and let rise for 60–120 minutes. The dough is ready when bubbles appear at the edges, small bubbles form under the surface, the dough jiggles when the pan is shaken, the surface looks pillowy and uneven, and a lightly oiled fingertip leaves an indentation that stays or fills in slowly.
- Oil your hands well. Press your fingertips straight down into the dough across the surface without deflating it. Drizzle generously with olive oil and sprinkle with flaky salt and garlic confit, tomatoes, herbs, etc. if desired.
- Bake at 425°F for 24–28 minutes, or until the top is golden and lightly blistered, the edges are deeply golden, and the bottom is crisp and sizzling. For deeper color, increase the temperature to 450–475°F during the final 2–3 minutes. Allow the focaccia to cool for 10–15 minutes before slicing.
- Place the peeled garlic cloves into a small oven-safe dish. The dish should be small enough so the oil covers the cloves by at least ¼ inch.
- Pour in enough olive oil to completely cover the garlic. Add 2–4 sprigs of thyme. Add a small pinch of salt if desired.
- Cover the dish tightly with foil.
- Bake at 250°F for 60–75 minutes, or until the garlic is soft enough to mash when pressed gently with a spoon.
- Remove the foil.
- Continue baking 30–45 minutes uncovered, or until the garlic is:
- lightly golden
- jammy
- soft all the way through
- This uncovered step deepens the flavor and thickens the oil slightly.
- Let the garlic confit cool completely.
- Transfer the garlic and oil to a clean glass jar.
- Store in the refrigerator for up to 2 weeks.
