The Ultimate Garlic and Parmesan Focaccia Recipe
Another recipe by the Marketing Girlie. This Focaccia recipe is one of the easiest bread recipes I've tried! If you're as impatient as me, there's no need to let this prove overnight, it can be completed in one day.
The process is made even simpler with our KitchenAid mixer, especially when using the dough hook attachment. It takes the effort out of kneading and ensures a smooth, well-mixed dough. And when it comes to baking, our NEFF Slide&Hide oven truly shines. Its specialised bread function guarantees an even bake with a golden, crispy crust every time.
Recipe:
- 500ml of warm water
- 2 tsp of instant dry yeast
- 1tbsp sugar
- 3 tbsp olive oil
- 550g all purpose flour
- 2 garlic cloves
- 2 tbsp grated parmesan
Method:
- Add your water, yeast and oil into your mixer and combine
- Then add your flour, then your salt. Ensure the salt and yeast don't directly touch before mixing to avoid the salt killing the yeast
- Mix on speed 2 until a sticky dough forms
- Wet your hands and make a set of 4 folds, rotating the bowl 90° between each fold. Cover with a tea towel and let rest for 10 minutes. Repeat this folding step 3 more times.
- Coat the dough with oil, cover with plastic wrap and a tea towel. Let the it rest for at least 1,5 hours until doubled in size and air bubbles have formed on the surface.
- Cover a baking pan with oil. Shake the bowl back and forth until the dough opens its bubbles and flip it into the baking tin. Gently spread the dough into the corners. Let rest for another 30 minutes. Combine the remaining olive oil, garlic and Parmesan. Drizzle the top of the dough with olive oil and use your fingers to create dimples in the dough.
- You can use some veg to create pretty designs on your focaccia. I used red onion, cherry tomatoes, chives, parsley and yellow peppers to create some flowers.
- Bake for 20-25 minutes in a 220°C preheated oven. Take the bread out of the tin and let rest on a wire rack.
You can watch the full video here.
Cut into small slices and serve with olive oil, balsamic and coarse sea salt for dipping. This goes perfectly with a glass of Aperol on a sunny evening. Enjoy :)
