Garlic Focaccia

Focaccia is the Italian flatbread that lives somewhere between pizza and bread. This version starts from an olive oil bread dough enriched with dried basil or oregano and parmesan kneaded right in, then pressed into a pan, brushed with more olive oil, studded with garlic slivers, and baked hard on a preheated stone.

The preheated pizza stone is the technique to focus on. A baking stone retains a tremendous amount of heat, and when the pan hits it, the bottom of the focaccia hits searing hot stone temperature instantly. That blast of heat creates the crisp, golden crust on the underside that’s the hallmark of a good focaccia. Skip the stone and you get pale, soft bread on the bottom.

The high-then-lower temperature shift (450°F to 400°F, or 230°C to 200°C) is intentional. The initial blast jumpstarts oven spring and sets the crust quickly. Dropping the temperature for the rest of the bake keeps the inside from drying out while the outside crisps further. Don’t ignore the temperature change.

Whole garlic slivers pushed into the dough turn into roasted-garlic candy as they bake. They mellow into sweet, jammy pieces that punch hard against the salt and olive oil. Don’t slice them thin; use proper slivers (about an eighth of a clove each) so they don’t burn before the bread is done.

Pro Tips

• Press the dough into the pan with oil-coated fingertips. Dimpling the surface creates pockets that catch oil and salt and give the classic focaccia look.
• Use a flavorful extra-virgin olive oil. It’s a defining ingredient, not just a cooking medium.
• Flake the salt liberally on top right before baking. Coarse kosher salt or flaky sea salt adds crucial seasoning and visual texture.
• Cool on a rack so the bottom doesn’t get steamy and soggy.

Variations

• Top with sliced cherry tomatoes and fresh rosemary for a classic Italian topping.
• Add caramelized onions and olives for a more savory pizza-bianca leaning.
• Swap the dried herbs in the dough for fresh chopped rosemary or thyme.