Garlic Herb Skillet Focaccia
- Cook Time: 2 hours 20 minutes
What you need
This garlic herb skillet focaccia has a crisp, olive-oil bottom and a cloud-soft centre. A short hands-on mix, an overnight-friendly dough, and plenty of rosemary make it the bread you will want beside every soup and salad.
For the dough:
- 360g strong white bread flour
- 7g instant yeast
- 1½ tsp fine salt
- 300ml lukewarm water
- 2 tbsp extra-virgin olive oil
- For the topping:
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves, finely grated
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- 1 tbsp chopped rosemary
- 1 tbsp chopped parsley
- Cherry tomatoes or olives (optional)
Recipe Steps
- Stir flour, yeast, and salt in a bowl. Add water and 1 tbsp olive oil and mix with a spoon until a sticky dough forms. Cover and rest 10 minutes.
- With oiled hands, lift and fold the dough from each side four times. Cover and leave in a warm place for 60–75 minutes, until puffy.
- Pour 1 tbsp oil into a 23cm cast-iron or oven-safe skillet. Tip in the dough and gently stretch it to the edges. Rest uncovered for 20–30 minutes.
- Heat the oven to 220°C. Mix topping oil and garlic, then drizzle it over the dough. Dimple deeply with oiled fingertips and scatter flaky salt, rosemary, parsley, and optional tomatoes.
- Bake 22–28 minutes until deeply golden. Brush with any oil in the pan and cool 10 minutes before slicing.
Tips & Variations
- For deeper flavour, refrigerate the covered dough overnight and bring it to room temperature before shaping.
- Do not press out all the bubbles when dimpling.
- Use the focaccia for sandwiches or dunking into tomato soup.
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