Ingredients
2 c. (454g) warm water (100°-110° F)
2 tsp. active dry yeast
1 tsp. granulated sugar
4 c. (480g) unbleached bread flour
1/4 c. plus 1 tablespoon extra-virgin olive oil, divided, plus more for hands
2 tsp. kosher salt
4 tbsp. everything seasoning, divided
Flaky sea salt
1 head garlic
1 tsp. olive oil
4 oz. cream cheese, softened
Kosher salt
Thinly sliced red onion
Capers
Freshly cracked black pepper
Preparation
Make sure to measure your flour correctly — either on a scale, or by fluffing up flour with a spoon, shaking it into a dry measuring cup, and leveling.To monitor how high your dough has risen, mark the starting level with a piece of masking tape. Be sure to mark with an arrow to indicate whether the bottom of the tape or the top of your tape is lined up with the dough.When transferring your focaccia from bowl to baking pan, work slowly to insure you don’t pop all those lovely bubbles! If the dough is hesitant to leave the bowl, use a spatula dipped in oil to release the edges.This dough is very hydrated, meaning it’s also very sticky. Be sure to coat your hands, and the surface of the dough, with oil before adding dimples and stretching. (You can use your hands to distribute the oil all over the surface of the dough once it’s poured on top.)For crispier crust and a chewier interior, bake on a baking sheet instead!
Step 1In a large bowl, combine water, yeast, and sugar. Whisk until dissolved and let sit until yeast foams, 5 minutes.Step 2Add 2 cups flour to bowl and whisk for 2 minutes, until completely smooth and the texture of pancake batter. Add remaining flour and salt, and stir vigorously with a wooden spoon for about 2 minutes, until all flour is incorporated and dough begins to pull away from the sides of the bowl as you stir. Cover bowl with plastic wrap or a clean kitchen towel and let rise until doubled in size, 30 to 40 minutes. (An off oven or microwave is a great place to proof dough!) Alternatively: refrigerate dough overnight to develop flavor. When ready to bake, remove bowl 2 hours in advance and let stand, covered, in a warm place before proceeding to next step.Step 3Preheat oven to 500° and add 1 tablespoon oil to a metal 9”-x-13” baking pan. Use your fingers to coat all edges of the pan with oil, then sprinkle 2 tablespoons everything seasoning in an even layer at the bottom of your baking dish. Cut the top off head of garlic, leaving the root intact. Place on a square of aluminum foil, drizzle with teaspoon oil, and wrap completely in foil.Step 4When dough has doubled in size, carefully transfer your dough to prepared baking sheet, using a rubber spatula to detach dough from bowl. (The dough will be very wet. Avoid touching it at this point, as it is extremely sticky.)Step 5Drizzle remaining ¼ cup olive oil all over dough, then oil your hands. Plunge the tips of your fingers into the dough, all the way to the bottom of the pan, and drag outward to stretch dough to edges of the pan, creating small dimples all over. Sprinkle remaining everything seasoning over dough and top with a generous sprinkling of flaky sea salt.Step 6Place focaccia and wrapped garlic head in oven and reduce temperature to 450°. Bake until bread is golden and garlic is tender, 20 to 25 minutes. Let focaccia cool at least 10 minutes before slicing.Step 7For garlic cream cheese: in a medium bowl, combine cream cheese and all roasted garlic cloves. Season with salt and mash with a fork until smooth.
Tips For Baking
Make sure to measure your flour correctly — either on a scale, or by fluffing up flour with a spoon, shaking it into a dry measuring cup, and leveling.To monitor how high your dough has risen, mark the starting level with a piece of masking tape. Be sure to mark with an arrow to indicate whether the bottom of the tape or the top of your tape is lined up with the dough.When transferring your focaccia from bowl to baking pan, work slowly to insure you don’t pop all those lovely bubbles! If the dough is hesitant to leave the bowl, use a spatula dipped in oil to release the edges.This dough is very hydrated, meaning it’s also very sticky. Be sure to coat your hands, and the surface of the dough, with oil before adding dimples and stretching. (You can use your hands to distribute the oil all over the surface of the dough once it’s poured on top.)For crispier crust and a chewier interior, bake on a baking sheet instead!
Made this? Let us know how it went in the comment section below!
