Looking for a bread recipe that’s easy, delicious, and comes together in under 3 hours? This Garlic & Sage Focaccia Bread is the one for you.
If you’ve never had focaccia bread, it’s a flat Italian olive-oil rich bread very similar to pizza dough. The outer layers are a bit crispy while the inside stays soft and airy, almost a bit sponge like.
It’s great for dipping, sandwiches, or just eating it plain.
- Servings– 1 9″ Focaccia
- Total Time– 2 hour & 40 minutes
Garlic & Sage Focaccia Bread Ingredients:
- Yeast
- Sugar
- Warm Water
- Flour
- Good Olive Oil
- Butter
- Minced Garlic
- Dried Sage
- Pepper
- Grated Parmesan Cheese
- Flaky Sea Salt
How to Serve Garlic & Sage Focaccia:
- This Garlic & Sage Focaccia is fantastic on it’s own, or double down on the garlic and pair it with this simple Garlic Bread Dipping Oil.
- Try using your focaccia as a sandwich!
Equipment Needed:
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- Small Non-Reactive Bowl
- Small Frying Pan
- Spatula
- Stand Mixer with Dough Hook
- Parchment Paper
- 9 inch Round Baking Pan
- Large Metal Bowl
- Plastic Wrap
How to Make Garlic & Sage Focaccia:
- Bloom Yeast– Combine warm water and sugar in a small non-reactive bowl. Sprinkle yeast on top and allow to bloom for 15 minutes. If your yeast is good it should be quite foamy. If not, your yeast is dead and you should start over.
- Cook Garlic and Sage– Meanwhile melt butter in a small frying pan. Add garlic and cook 1 minute. Sprinkle in dried sage, stir, and cook 1 more minute. Allow mixture to cool and set aside.
- Make Dough– In the bowl of a stand mixer combine flour, 1/4 cup olive oil, salt, and garlic mixture. Attach a dough hook and turn on low. Slowly pour in yeast. Turn speed up to medium and allow to knead for 5 minutes.
- Allow Dough to Rise– Use 1 tbsp of oil to grease a large metal bowl. Transfer dough to bowl, cover with plastic wrap, and leave in a warm place for 90 minutes. After dough has risen, spray a 9 inch round baking pan with cooking oil and line the bottom with parchment paper. Gently press dough into pan, cover and allow to rise 20 more minutes.
- Bake & Finish– Preheat oven to 400F. Brush 1 tbsp of oil on top of dough. Use your fingers to press (all the way to the pan) dimples into the dough. Sprinkle with parmesan, pepper, and flaky salt. Bake 20-25 minutes until golden brown. Drizzle with remaining oil and serve.
Leftovers:
- Store- wrap focaccia bread in plastic wrap followed by aluminum foil and then placed in a large plastic ziplock bag. It can be left out at room temperature for 2 days.
More Recipes You Will Love:
- Easy Cheese Stuffed Garlic-Butter Crescent Rolls– these Easy Cheese Stuffed Garlic-Butter Crescent Rolls come together in just 25 minutes and with only 6 ingredients.
- Roasted Garlic & Olive Oil Bread Dip– tender roasted garlic that spreads like butter swirled in oil with savory herbs and spices.
Garlic & Sage Focaccia
Italian olive-oil rich bread very similar to pizza dough. The outer layers are a bit crispy while the inside stays soft and airy, almost a bit sponge like. It’s great for dipping, sandwiches, or just eating it plain.
Equipment
- Small Non-Reactive Bowl
- Small Frying Pan
- Spatula
- Stand Mixer with Dough Hook
- Parchment Paper
- 9 inch Round Baking Pan
- Large Metal Bowl
- Plastic Wrap
Ingredients
- 1 tsp yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1 3/4 cup flour 1 c AP + 3/4 c Bread
- 1/4 cup olive oil + 3 tbsp
- 1 tbsp butter
- 1 tbsp minced garlic
- 2 tsp dried sage
- 1 tsp salt
- Pepper
- 1 tbsp grated parmesan
- Flaky sea salt
Instructions
- Bloom Yeast– Combine warm water and sugar in a small non-reactive bowl. Sprinkle yeast on top and allow to bloom for 15 minutes. If your yeast is good it should be quite foamy. If not, your yeast is dead and you should start over.
- Cook Garlic and Sage– Meanwhile melt butter in a small frying pan. Add garlic and cook 1 minute. Sprinkle in dried sage, stir, and cook 1 more minute. Allow mixture to cool and set aside.
- Make Dough– In the bowl of a stand mixer combine flour, 1/4 cup olive oil, salt, and garlic mixture. Attach a dough hook and turn on low. Slowly pour in yeast. Turn speed up to medium and allow to knead for 5 minutes.
- Allow Dough to Rise– Use 1 tbsp of oil to grease a large metal bowl. Transfer dough to bowl, cover with plastic wrap, and leave in a warm place for 90 minutes. After dough has risen, spray a 9 inch round baking pan with cooking oil and line the bottom with parchment paper. Gently press dough into pan, cover and allow to rise 20 more minutes.
- Bake & Finish– Preheat oven to 400F. Brush 1 tbsp of oil on top of dough. Use your fingers to press (all the way to the pan) dimples into the dough. Sprinkle with parmesan, pepper, and flaky salt. Bake 20-25 minutes until golden brown. Drizzle with remaining oil and serve.
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