Ingredients
The ingredient list is short and made up of pantry staples. Here is everything you need, divided by component.
For the Focaccia Dough
- 4 cups (500 g) bread flour or all-purpose flour
- 1¾ cups (420 ml) lukewarm water
- 2¼ teaspoons (7 g) instant yeast
- 2 teaspoons salt
- 1 tablespoon olive oil, plus extra for the pan and topping
- 1 teaspoon sugar or honey
For the Garlic Butter
- 4 tablespoons (56 g) unsalted butter, melted
- 4 garlic cloves, finely minced
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried oregano
- Pinch of salt, to taste
For the Cheese Topping
- 1½ cups (150 g) shredded mozzarella cheese
- ½ cup (50 g) shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning (optional)
Instructions
In a large mixing bowl, combine the lukewarm water, instant yeast, and sugar or honey. Stir briefly to distribute the yeast. Add the flour, salt, and 1 tablespoon of olive oil. Mix with a wooden spoon or spatula until a soft, sticky dough forms and no large patches of dry flour remain.
The dough should feel moist and slightly elastic. Resist the urge to add lots of extra flour. A wetter dough is the secret to the light, airy texture that makes focaccia so delicious.
Knead the dough for about 5 to 7 minutes using a stand mixer fitted with a dough hook on low speed, or use a stretch-and-fold technique by hand. Because focaccia dough is naturally sticky, you do not need to make it completely dry or firm. If you are working by hand, lightly wet your fingers to make handling easier.
Over time the dough will become smoother and more elastic while still remaining soft.
Lightly oil a large bowl and transfer the dough into it. Turn the dough once to coat it with oil, then cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for approximately 1 to 1½ hours, or until it has roughly doubled in size.
For extra flavor, you can refrigerate the covered dough overnight after mixing it. The following day, allow it to warm slightly before moving it to the pan and continuing with the recipe. This slow, cold fermentation develops a deeper, more complex flavor.
Generously drizzle olive oil into a 9 × 13-inch baking pan, making sure the bottom and corners are well coated. Gently transfer the risen dough into the pan. Use oiled fingertips to stretch it toward the edges without forcing it.
If the dough springs back, cover it and let it rest for 10 to 15 minutes before gently stretching it again. Resting allows the gluten to relax, which makes shaping much easier.
Cover the pan loosely and let the dough rise for another 30 to 45 minutes, or until it looks puffy and fills most of the pan. During this time, preheat your oven to 425°F (220°C) so it is fully heated when the focaccia is ready to bake.
The dough should look airy, with small bubbles visible beneath the surface.
In a small bowl, combine the melted butter, minced garlic, chopped parsley, dried oregano, and a pinch of salt. Stir until everything is evenly distributed.
For a milder garlic flavor, gently warm the garlic in the melted butter for about 30 seconds, taking care not to brown it. Set aside a small amount of the garlic butter for brushing over the bread after baking if you want an extra flavorful finish.
Drizzle a little olive oil over the risen dough. Using oiled fingertips, gently press deep dimples across the entire surface, pushing your fingers into the dough without tearing it. Spoon or brush most of the garlic butter evenly over the top, allowing some to settle into the dimples.
These little pockets distribute the garlic flavor throughout the focaccia and give the bread its classic appearance.
Sprinkle the shredded mozzarella and cheddar evenly over the garlic-buttered dough. Finish with grated Parmesan and the optional Italian seasoning. Spread the cheese across the surface while leaving a few small areas exposed so the golden focaccia crust can peek through.
For a stronger garlic flavor, you can add a little extra minced garlic to the topping, but distribute it evenly so it does not burn.
Place the pan on the center rack of the preheated oven. Bake for approximately 22 to 28 minutes, or until the focaccia has risen, the cheese is melted and bubbling, and the edges are golden brown.
Check the bread toward the end of baking. If the cheese becomes deeply browned before the center is cooked, loosely cover the pan with foil and continue baking until done. The bottom should be golden and set, while the interior remains soft and airy.
Remove the focaccia from the oven and let it rest in the pan for about 5 to 10 minutes. Brush the surface lightly with the reserved garlic butter, if desired, and sprinkle with additional fresh parsley. Carefully transfer the focaccia to a cutting board, slice it into squares, and serve while warm.