Thick Focaccia Bread with Garlic and Cheese Dipping Oil
Thick seasoned focaccia bread served with garlic and Parmesan dipping oil.
Prep Time50 mins
Cook Time35 mins
Total Time1 hr 25 mins
- 2 C warm water 115-120°F
- 1 Tbsp active dry yeast
- 1 Tbsp granulated sugar
- 5 1/2 C all purpose flour
- 2 tsp salt
- 1/3 - 1/2 C olive oil divided
- 1/2 tsp oregano
- 1 1/2 tsp dried minced onion
- 1 1/2 tsp garlic powder
- 1/4 C Parmesan cheese finely grated
Dipping oil ingredients:
- 1/4 C olive oil
- 2 cloves garlic minced
- 1/8 tsp red pepper flakes
- 3 Tbsp Parmesan cheese finely grated
Dissolve yeast and sugar in warm water. Set aside to proof for 5-10 minutes. Lightly grease a 9x13 baking pan.
In the bowl of a stand mixer, add flour and salt. When yeast has activated, turn mixer on low and begin slowly adding liquid to the bowl. Add 1/4 cup olive oil, mix until dough pulls away from the sides of your bowl.
Transfer dough to prepared baking pan. Stretch and shape dough to fit pan. Cover and allow to rise in a warm location for 30 minutes.
Lightly grease the handle end of a wooden spoon. Poke holes throughout dough. Drizzle with 2-3 Tbsp olive oil. Sprinkle with oregano, onion and garlic powder. Allow to rise for 15 additional minutes.
Preheat oven to 375°F.
Bake for 30 minutes, sprinkle with Parmesan cheese. Bake for an additional 5-10 minutes or until center of bread reaches 190-200°F and crust is golden.
Cool before slicing.
Prepare dipping oil by whisking together ingredients in a small bowl. Serve with thick slices of focaccia bread.