Sage and Garlic Confit Focaccia
Monday, June 30, 2025
"Sage advice: make this focaccia"
It finally happened… I've entered my soft living, cottagecore era, and yes, I made bread. I love working with dough. I used to be pretty good at it too. A few months ago, my explore page was flooded with focaccia, and it had been a while since I got flour all over my counters, so I decided to give it a try. It reminded me of how much I loved working with dough.
Focaccia is the perfect place to start if you're new to bread-making.
Sourdough can feel like an elite club with a secret handshake, but focaccia?
She's forgiving. A little sticky, a little messy, but super chill, as long as
you give her some love (and time to rest), you're good. A while ago, I saw a comment on Instagram under a focaccia picture that said "focaccia is just pan-fried bread" lol I couldn't agree more, be generous with that olive oil!
Having a good base recipe is a lifesaver. I played around with a few recipes and different quantities to come up with something that worked for me. Top it however you want, I went with Garlic Confit and Fresh Sage (yes, the flavour was chef's kiss). You can check out
my Garlic Confit Recipe [here] and watch the video [here]. The best part?
Once you've nailed the base, the savoury and sweet topping options are endless.
TikTok
@spicyfusionkitchen Sage and Garlic Confit Focaccia Recipe 🤤 Same-day and overnight recipe 👀 using instant yeast! 😁 Full Recipe on www.spicyfusionkitchen.com #focaccia #homemadebread #focacciarecipe #sweet #savoury #baking #bakingbread #sage #garlicconfit #cottagecore #homemadebreadrecipe #breadrecipe #uk #food #FoodTok #foodblogger #botswana #southafrica #tiktokbotswana #uk #tiktokuk #fyp #foryoupage #tiktokfood #tiktokbw #spicyfusionkitchen #Recipe #foryoupage❤️❤️ #tiktoksouthafrica #tiktokbotswana🇧🇼tiktoksouthafrica🇿🇦 #fypツ #fypviral #FoodTok #sama28 #uktiktok ♬ เสียงต้นฉบับ - kittikmr - veesun95
First time making focaccia? Feeling unsure? Sticky dough panic? Not sure if
your folds are folding? I've got you. I'm no pro; I'm still learning, but I tried to share as much as I know because knowledge is power. If I can help one person panic less while making bread, I'll be happy. So scroll down for a quick Q&A to turn
you into a focaccia pro in no time. I tried to be as descriptive in my method so that with or without the
step-by-step pictures, you can easily follow along.
Important Focaccia Q & A
Can I Make This Focaccia On The Same Day?
Yes! While I personally let mine rest overnight for that extra depth of flavour and a beautifully airy texture (with more bubbles!!!!!), a same-day version still turns out soft, fluffy and delicious. Just make sure to give the dough enough time to rise properly; around 4 - 5 hours should do the trick, depending on your kitchen temperature.
If you opt for the overnight route, remember to take the dough out of the fridge a few hours before prepping to bake it and let it come to room temperature. This helps relax the gluten, making it easier to work with the bubbly dough before shaping and baking.
If you opt for the overnight route, remember to take the dough out of the fridge a few hours before prepping to bake it and let it come to room temperature. This helps relax the gluten, making it easier to work with the bubbly dough before shaping and baking.
Why Let The Focaccia Dough Rise In The Fridge?
Storing the dough in the fridge slows down the fermentation process, which actually works in your favour. It allows the flavours to develop more deeply and gives the dough that signature airy, bubbly texture that focaccia is known for. Yes, it does affect the rise; it slows it down, but in a good way! I popped mine in the fridge overnight, and by the next day, it had risen beautifully and was full of bubbles. As mentioned above, just be sure to let it come to room temperature before the final rise, shaping, topping and baking.
Will The Focaccia Dough Rise If It's Too Sticky?
Yes, it will still rise even if the dough feels quite sticky; focaccia dough is meant to be soft and slightly wet, which helps create that light, airy crumb. I know it can feel a bit messy, but trust the process! If it feels too difficult to handle, you can add a small amount of bread flour, just a tablespoon at a time, until it's easier to work with. That said, avoid adding too much, as a drier dough won't give you the same fluffy result. I kept mine sticky, and it turned out beautifully (even though I was panicking internally).
Will The Focaccia Dough Rise If It's Too Sticky?
Yes, it will still rise even if the dough feels quite sticky; focaccia dough is meant to be soft and slightly wet, which helps create that light, airy crumb. I know it can feel a bit messy, but trust the process! If it feels too difficult to handle, you can add a small amount of bread flour, just a tablespoon at a time, until it's easier to work with. That said, avoid adding too much, as a drier dough won't give you the same fluffy result. I kept mine sticky, and it turned out beautifully (even though I was panicking internally). 
Do I Have To Fold And Coil The Focaccia In A Certain Way For It To Rise Properly?
Focaccia is actually quite forgiving when it comes to folds and coils! It's a great bread to start off with, if you want to start making bread but you're feeling overwhelmed by different techniques which are trending at the moment. You don't have to be super precise with the technique, but a few simple folds can help develop the dough's structure. Aim for gentle stretches and coils, as this helps create those lovely air pockets.
As long as you stretch it out a few times and give the dough enough time to rise and relax, it should rise beautifully, even if the folding isn't perfect! I suggest 2-3 rises and folds in total.
Do The Rising Times Matter When Making Focaccia?
Yes, rising times definitely matter whether you're making it on the same day or letting it rest overnight. The dough needs at least 4 - 5 hours in a warm spot for the same-day version to rise properly and develop enough structure (the longer you leave it to rise, the better). With the overnight method, the slower, cold fermentation in the fridge gives the dough more flavour and a better texture. 
Can I Freeze The Dough Or The Baked Focaccia?
Yes, both options work! You can freeze the dough after the first rise, then thaw it and let it rise again before baking. Alternatively, you can freeze the baked focaccia, ideally sliced, and reheat it in the microwave to warm it up. If you want to bring back its crispy edges, pop it into the oven.
How Do I Store My Leftover Focaccia?
Leftover focaccia can be stored in an airtight container at room temperature for up to a week. To keep it fresh for longer, wrap it in foil and store it in the fridge. To reheat, pop it in the oven or microwave for a few minutes.
How Do I Store My Leftover Focaccia?
Leftover focaccia can be stored in an airtight container at room temperature for up to a week. To keep it fresh for longer, wrap it in foil and store it in the fridge. To reheat, pop it in the oven or microwave for a few minutes.
Focaccia Topping Suggestions
You can really get creative with focaccia toppings! Classic choices include rosemary, flaky sea salt, and a generous drizzle of olive oil. To elevate it, try adding cherry tomatoes, caramelised onions, olives, roasted garlic, or thinly sliced purple onions. I also love adding a sprinkle of za'atar or chilli flakes for a bit of a kick. There is also the sweet route, with options like cinnamon and icing glaze, or fruit and brown sugar, which can make it the yummiest sweet bread.
Ingredients
Dough
350g Bread Flour
250ml Lukewarm Water
1 tsp Salt
1 tsp Instant Yeast
1 tsp Honey
1 Tbsp Olive Oil
Toppings [Please feel free to use whatever toppings you would prefer]
4 - 5 Tbsp Olive Oil
Fresh Sage
Garlic Confit (recipe link here)
Method With Pictures
1. Grab a medium-sized deep bowl (the dough is going to puff up big time). Add in lukewarm water, salt, instant yeast, olive oil, honey and bread flour.
2. Mix all the ingredients together using your hands, a spatula, or a mixer. If it's too dry, add 1-2 tbsp of water. Too sticky? That's fine (I left mine sticky), but you can add 1-2 tbsp of bread flour, just be careful not to add too much.
3. Once your dough has formed into a ball, cover the bowl tightly to prevent it from drying out. Place it in a dark, warm spot and let it rise for 30 minutes.
4. First fold. With your fingers, pull the edge of the dough up and fold it into the centre. Keep going around the dough like you're tucking it in for a nap. I suggest a total of at least 2 - 3 rests and folds.
5. Cover and tuck the dough away in your dough nest, then let it rise for another 30 minutes.
6. Coil fold time (second fold). Lift the dough from underneath on one side, stretch it gently, and tuck it under like a loose coil. Repeat on all four sides. This builds structure, don't skip it! Yes, it'll feel gloopy if the dough is sticky, but you've got this. Cover it again, pop it back in the dark for 30 minutes, then repeat that coil fold one last time (third fold).
7. It's time to decide whether you want to bake this focaccia on the same day or the next. If you're going to bake it on the same day, let it continue rising for an additional 4 -5 hours. If you choose to bake the focaccia the next day, place it in the fridge to rise overnight.
8. If it's been chilling in the fridge overnight, let it come to room temperature before moving on with the final steps. Your dough is ready when it has doubled or tripled in size and is full of bubbles.
9. Drizzle olive oil into your baking pan. Gently place the dough inside and stretch it softly into the corners; it doesn't have to be perfect. Don't burst those bubbles!
10. The last rise, cover, and let it puff up again for at least 30 minutes (I let it rise for 45 minutes). While you wait, preheat your oven to 200°C.
11. Now it should be super airy and jiggly. I used garlic confit oil from the garlic confit I made for this, but feel free to drizzle with a generous amount of olive oil (see the garlic confit recipe).
12. Smash that garlic confit down a bit before gently placing it all over the dough.
13. I also added some fresh sage; feel free to use whatever toppings you'd like.
14. It's time for the fun part! Oil your hands and channel Michael Jackson's Thriller. Lightly press your fingertips into the dough to make dimples all over. Be gentle, don't pop the bubbles or tear the dough!
15. Place the focaccia into the oven and bake for 20-25 minutes. You're looking for golden, crispy on top and fluffy inside. It bakes quickly, keep an eye out!
16. Enjoy the smell of freshly baked bread while it cools in the tray before removing it and plating it for serving. When you cut it, it should have a bounce to it, but still have a crispy top. Store in an airtight container, if it lasts that long!
Method
- Grab a medium-sized deep bowl (the dough is going to puff up big time). Add in lukewarm water, salt, instant yeast, olive oil, honey and bread flour.
- Mix all the ingredients together using your hands, a spatula, or a mixer. If it's too dry, add 1-2 tbsp of water. Too sticky? That's fine (I left mine sticky), but you can add 1-2 tbsp of bread flour, just be careful not to add too much.
- Once your dough has formed into a ball, cover the bowl tightly to prevent it from drying out. Place it in a dark, warm spot and let it rise for 30 minutes.
- First fold. With your fingers, pull the edge of the dough up and fold it into the centre. Keep going around the dough like you're tucking it in for a nap. I suggest a total of at least 2 - 3 rests and folds.
- Cover and tuck the dough away in your dough nest, then let it rise for another 30 minutes.
- Coil fold time (second fold). Lift the dough from underneath on one side, stretch it gently, and tuck it under like a loose coil. Repeat on all four sides. This builds structure, don't skip it! Yes, it'll feel gloopy if the dough is sticky, but you've got this. Cover it again, pop it back in the dark for 30 minutes, then repeat that coil fold one last time (third fold).
- It's time to decide whether you want to bake this focaccia on the same day or the next. If you're going to bake it on the same day, let it continue rising for an additional 4 -5 hours. If you choose to bake the focaccia the next day, place it in the fridge to rise overnight.
- If it's been chilling in the fridge overnight, let it come to room temperature before moving on with the final steps. Your dough is ready when it has doubled or tripled in size and is full of bubbles.
- Drizzle olive oil into your baking pan. Gently place the dough inside and stretch it softly into the corners; it doesn't have to be perfect. Don't burst those bubbles!
- The last rise, cover, and let it puff up again for at least 30 minutes (I let it rise for 45 minutes). While you wait, preheat your oven to 200°C.
- Now it should be super airy and jiggly. I used garlic confit oil from the garlic confit I made for this, but feel free to drizzle with a generous amount of olive oil (see the garlic confit recipe).
- Smash that garlic confit down a bit before gently placing it all over the dough.
- I also added some fresh sage; feel free to use whatever toppings you'd like.
- It's time for the fun part! Oil your hands and channel Michael Jackson's Thriller. Lightly press your fingertips into the dough to make dimples all over. Be gentle, don't pop the bubbles or tear the dough!
- Place the focaccia into the oven and bake for 20-25 minutes. You're looking for golden, crispy on top and fluffy inside. It bakes quickly, keep an eye out!
- Enjoy the smell of freshly baked bread while it cools in the tray before removing it and plating it for serving. When you cut it, it should have a bounce to it, but still have a crispy top. Store in an airtight container, if it lasts that long!
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