This matches the photo exactly: a soft, bubbly focaccia dough dimpled and generously topped with olive oil, fresh garlic, chopped parsley, and red pepper flakes.
Ingredients
Dough
- 500 g bread flour or all-purpose flour
- 400–420 ml lukewarm water
- 7 g (2¼ tsp) instant yeast (or 1 packet)
- 10 g (2 tsp) fine salt
- 1 tsp sugar or honey (optional, helps the yeast)
- 2–3 Tbsp extra-virgin olive oil (for the dough)
Topping (Chimichurri-style)
- 4–6 Tbsp extra-virgin olive oil
- 3–4 garlic cloves, finely minced or thinly sliced
- 3–4 Tbsp fresh flat-leaf parsley, chopped
- ½–1 tsp red chili flakes (adjust to taste)
- Flaky sea salt
Instructions
- Make the dough
In a large bowl, mix the lukewarm water, yeast, and sugar/honey. Let sit 5 minutes if using active dry yeast.
Add the flour, salt, and 2–3 Tbsp olive oil. Mix with a spoon or your hand until a shaggy, sticky dough forms. No need to knead thoroughly. - First rise
Cover the bowl and let the dough rise in a warm place for 1–1½ hours, or until doubled and bubbly. (You can also refrigerate it overnight for better flavor.) - Prepare the pan
Generously oil a baking sheet or rectangular pan (about 9×13 inches or similar). Transfer the dough to the pan. With oiled hands, gently stretch and press it toward the edges. If it springs back, let it rest 10 minutes and continue. - Second rise
Cover and let the dough rise again for 30–45 minutes until puffy. - Dimple and top
Preheat oven to 220°C / 425°F (or 200°C fan).
Drizzle the dough generously with olive oil. Using your fingertips, press deep dimples all over the surface (go almost to the bottom of the pan).
Scatter the minced garlic, chopped parsley, and red chili flakes evenly over the top. Add a good pinch of flaky sea salt. Drizzle a little more olive oil so it pools in the dimples. - Bake
Bake for 20–25 minutes until the top is golden and the edges are crisp.
Optional: For extra steam and a better crust, place a small tray of water in the oven during the first 10 minutes. - Finish
Remove from the oven, drizzle with a little more olive oil if desired, and let cool for at least 10 minutes before slicing.
Tips for the look in the photo
- The dough should be quite wet and sticky — this creates the open, airy texture.
- Oil your hands well when dimpling so they don’t stick.
- Don’t be shy with the olive oil; it creates the shiny, golden surface.
- Fresh parsley and raw garlic give the bright chimichurri flavor shown.
This recipe produces soft, flavorful focaccia with the exact garlic-herb topping visible in your image. Enjoy!
