Easy Focaccia Bread Recipe with Herbs

Easy Focaccia Bread Recipe with Herbs

One of our favorite yeast-breads to make lately has been focaccia. It’s olive oil loving crisp outside and soft inside makes it perfect to accompany dinner, soups, stews or even sliced in half and used for sandwiches. Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all.

What You Need to Know – Focaccia Bread Recipe

Focaccia is one of our favorites. It gets you to perfectly baked and fresh bread in no time and requires very little from you.

Use a Good Olive Oil

The secret to great focaccia bread is great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don’t need to spend lots of money, just use an olive oil you love. We like something light and fruity.

Play with Flavor.

One of the best things about this focaccia recipe is that it’s completely versatile. In our case, we like to infuse olive oil with herbs and fresh garlic. We love a combination of thyme and rosemary, but you could use whatever herbs you love – fresh or dried.

Easy Focaccia Recipe with Herbs

If you would prefer you could leave the garlic and herbs out, it will still be completely delicious. Instead, you can just use plain olive oil. Or, add even more flavor to the dough before baking with sliced olives, halved cherry tomatoes or sun-dried tomatoes.

Another thing you can do is treat the baked focaccia like a pizza. Once baked, top the bread with your favorite cheese, pepperoni or tomatoes and bake until bubbly. Yum!

What to Do with Leftovers

Let’s say you have half of a baked loaf leftover, you can refrigerate or freeze it.  First, wrap it tightly in plastic wrap, then in foil. Keep in the refrigerator up to 2 days and in the freezer for about a month.

Day old bread can be toasted and used as croutons for a salad – You could always throw them on top of our Easy Caesar Salad Recipe. Another option is to cut into cubes and use in a bread pudding or strata.

Easy Focaccia Recipe with Herbs Did you like our Easy Focaccia Bread Recipe with Herbs? If so, we bet you’ll love these:

4.8 from 33 reviews
Easy Focaccia Bread Recipe with Herbs
 
Prep time
Cook time
Total time
 
Our focaccia recipe is very simple to make - no fancy equipment is needed at all. The secret to great focaccia is great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use an olive oil you love. We like something light and fruity. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love - fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil, instead.

A note on pan size: In this recipe we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
Created By:
Yield: 8
You Will Need
  • 1/2 cup (118 ml) olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme (substitute 1 teaspoon dried thyme)
  • 1 tablespoon chopped fresh rosemary (substitute 1 teaspoon dried rosemary)
  • 1/4 teaspoon black pepper
  • 1 cup (237 ml) warm water
  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 1/4 teaspoon honey
  • 2 1/2 (350 grams) cups all purpose flour
  • 1 teaspoon salt
Directions
  1. In a cold medium saucepan or skillet, combine olive oil, minced garlic, thyme, rosemary and the black pepper. Place pan over low heat then cook, stirring occasionally 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
  2. In a large bowl, combine the warm water, yeast and honey. Stir a few times then let sit for 5 minutes. Now, add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
  3. Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
  4. After 1 hour, heat oven to 450 degrees F (230 degrees C). Then, use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See note if you do not have this pan size).
  5. Transfer dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly then bake 15 to 20 minutes or until golden brown. Transfer focaccia bread to a cooling rack and cool.

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82 comments… Leave a Comment

  • Cindy June 15, 2015, 3:38 am

    So so yummy!! Thank you

    Reply
  • Jacqui May 4, 2015, 3:40 pm

    There we go 5 stars for sure!!

    Reply
  • Jacqui May 4, 2015, 3:39 pm

    Unbelievable!!! I thank you for this recipe. I’ve never made focaccia before and I will never buy it at the store again. My house smells incredible.

    5 stars

    Reply
  • Kristen May 1, 2015, 4:43 pm

    After many, many failed recipes, I am so grateful for this one! It was gone within 10 hours. Thank you for this recipe. Time to go make some more!

    Reply
  • mae April 29, 2015, 4:26 pm

    im trying this recipe now. after forming dough it seems like its too oily. debating if I should add some flour before I knead it? cant wait to try it tonight to see how it turns out.

    Reply
    • Joanne May 1, 2015, 11:54 am

      We’ve never found the need to add more flour. I would try kneading it first. It is quite a supple dough.

      Reply
  • DianaMa April 9, 2015, 11:13 pm

    Made this bread for the first time tonight and it was delicious! Added sliced black olives and sun dried tomatoes… it was so great! Thanks for the recipe!

    Reply
    • Joanne April 10, 2015, 8:43 am

      Adding black olive and the sun-dried tomatoes is a great idea! Thanks for coming back and letting us know how the bread turned out.

      Reply
  • Rowan April 2, 2015, 6:07 pm

    First off – this was delicious! I added shallots, trying to get something closer to Louise’s Trattoria’s recipe. Very yummy, but the 9×13 pan is too big. It would have done very well in a 9×9. 9×13 stretches it out too much, I think. Next time – and there will be a next time because I LOVE this recipe, I’m using a smaller pan and see how that works out.

    Reply
    • Joanne April 3, 2015, 1:31 pm

      Hi Rowan, We are glad the bread worked out in the end and that you love it so much :)

      Reply
  • Susan March 4, 2015, 4:45 pm

    This recipe was just beautiful!! So easy…so delicious. Thank you so much for sharing such a user-friendly recipe that has a very tender crumb with such fabulous flavor. I did not use the herb-infused olive oil..just plain. But I did top my dough with rosemary/thyme and parmesan cheese before my last 2T of oil on top. It is amazing. I like to serve this with a dipping oil. Watch out hips…LOL Definitely 5 stars!!

    Reply
  • Mitalee January 26, 2015, 3:44 pm

    OMG this was so cool
    It’s the first time i was making bread rather baking anything and it turned out so good. It rose like a beast. Probably my garlic got a little burnt but well I’m so amazed by it. 1 am baking at it’s best. 😉

    Reply
  • Pam Skinner January 19, 2015, 4:34 pm

    Beautiful directions and photos! Easy to follow and I didn’t change a thing. Fun to make and delicious to eat! Served it with baked spinach zetti yum! Thank you for a great recipe .

    Reply
  • Kathryn January 17, 2015, 1:49 am

    Hi there, I normally never comment but this focaccia turned out so brilliantly first time I just had to thank you for such a fool proof recipe. I will definitely be experimenting with different flavours on the future. You have expanded my bread repertoire! Thank you

    Reply
  • Cheryl January 2, 2015, 12:05 pm

    I have been making bread for many years, but this was my first time making focaccia and it was fabulous! It was so easy and the herb topping made it. We had it with a lobster & clam dinner which the bread blended beautifully with. I am sure this bread will become a favorite.

    Reply
  • Robby January 1, 2015, 11:03 pm

    Made this for my family 1st time for new years day, and will use this as a staple for future dinners!! What a nice way to zip up a focaccia bread with infused oil… A great twist to a starter yeast bread. I’ve joined your site and can’t wait to see other recipes! Five stars

    Reply
  • susan December 11, 2014, 9:39 am

    This is mow my third time making this recipe. It is the easiest one I’ve found and it comes out perfect every time. Thank you so much for sharing.
    Susan

    Reply
  • susan h November 26, 2014, 5:52 pm

    Just made this and it’s yummy good. Followed recipe exactly and was super easy. I will be making this for our family Christmas party

    Thank you!

    Reply
  • Ellen November 22, 2014, 3:06 pm

    This bread is AMAZING. Super simple, not volatile like some other bread recipes. You won’t be disappointed, even if you’re a novice bread baker! I am a huge garlic fiend, so of course I virtually tripled the amount of garlic in this, but other than that followed the recipe. The only problem I had (which is more than likely user error) is that sometimes the garlic on top gets burnt and crunchy before it’s done baking. So, I usually just make sure all the garlic gets inside the dough to avoid that issue.

    I am in the process of making this for maybe the fifth time right now, and I am baking it with some pre-roasted zucchini, onions, and cherry tomatoes. we’ll see how it turns out!

    Reply
  • Brett November 2, 2014, 1:41 am

    Delicious!!!!
    Easy to make!!!!
    And Delicious!!!!

    Reply
  • Reychelle October 20, 2014, 10:00 pm

    My first bread ever! It was so easy to make and so delicious! My husband and my family absolutely loved it. They keep on requesting me to make this bread every time we have a get together. The bread doesn’t have a chance to cool down because my husband keeps eating it once it gets out of the oven. Thank you so much for the recipe!

    Reply
  • Taunya September 7, 2014, 10:12 pm

    I just finished making this bread using herbes de province and garlic. It was one of the easiest bread recipes I have ever used and a first for divorces. Next time I will add a little sea salt to the top before baking…just my preference. Needless to say, I don’t think there will be any left for tomorrow and it’s just my husband and I eating it. Can’t wait to make it again with a different blend of seasonings…..or cheese! Thanks Joanne and Adam!

    Reply
  • Linda Razzell August 23, 2014, 2:57 pm

    This is a superb recipe, & it comes out right every time I try it. I doesn’t matter which kind of flour I use, fresh or dried yeast, the only difference is a variation in texture. Sun dried tomatoes go really well with the herbs, which are my own home grown. The first time i didn’t mince the garlic finely enough so it burnt on top, but now I know to put it through the press, or infuse whole cloves & take them out of the oil before I use it. Thank you!

    Reply
  • Priya August 16, 2014, 8:06 pm

    I baked this yesterday for a party! delish-ous! Its a keeper!

    Reply
  • Linda D August 1, 2014, 8:53 pm

    The best focaccia ever! So easy, so quick and so delicious. I can’t quit eating it! Definitely five stars!!

    Reply
  • Luz July 31, 2014, 2:11 pm

    Wow. I can’t wait to make this. Looks Yummy! I’ll have love in my tummy!

    Reply
  • Louise July 30, 2014, 12:27 pm

    Hi your recipe was very easy to make and turned out delicious. Do you have an option of tsp of dry yeast instead of an envelope cos in India we don’t get them in envelopes? Alternatively I have fresh yeast, how many grams should I use?

    Reply
    • Joanne August 7, 2014, 12:42 pm

      One envelope is equal to 2 1/4 teaspoons of active dry yeast. I’m not sure about using fresh yeast (we have not used it for this recipe).

      Reply
  • Fay Konicek July 18, 2014, 2:21 pm

    the best ever bread! I and easy! thanks so much!

    Reply
  • Diane July 12, 2014, 7:17 pm

    Yum!!! I made this recipe today and I have to say it turned out better than any focaccia I have ever ever tasted. I would and will recommend this recipe to my daughter and friends. Thanks.

    Reply
  • Gabriel July 6, 2014, 4:52 pm

    I’ve tried several other recipes, which were too technical and confusing….. from respected chefs… but this has so far been the most delicious and easiest to follow….
    I will be making this for a very very long time….

    Many thanks

    Gabriel

    Reply
  • Kat July 5, 2014, 4:17 pm

    Best focaccia ever! We were going to have chicken for dinner but now the focaccia is our dinner tonight! Yum!

    Reply
  • Christine June 25, 2014, 11:22 pm

    This was super delicious! Thank you for the recipe. This was my first time making bread and everyone loved the focaccia! The infused oil really elevated the flavor of the bread.

    Reply
  • Yvette June 20, 2014, 12:51 am

    This recipe broke my bread baking curse :) thank you! my husband finished the whole pan for lunch, i had to make another batch for dinner!

    Reply
    • Joanne June 20, 2014, 11:55 am

      Yay! So glad you enjoyed it so much :)

      Reply
  • Pam June 17, 2014, 11:01 am

    This recipe is fantastic! Easy to follow, and was a hit with my guests.

    Reply
    • Joanne June 20, 2014, 12:04 pm

      Hi Pam, Thanks for commenting and we’re so glad you enjoyed the bread!

      Reply
  • Nicki May 20, 2014, 1:24 pm

    Just made this focaccia bread. Great recipe, found it easy to make and I’ve never made any bread before! Tasted lovely everyone enjoyed!!!

    Reply
    • Joanne June 20, 2014, 2:07 pm

      This is one of our favorite breads to make — it’s simple and so delicious. Thank you so much for coming back and commenting!

      Reply
  • REENA April 28, 2014, 6:27 am

    Yum!!!! I am from India. I was searching for focaccia bread recipe in internet & I came accross the right one. It was my first attempt but you have decribed it so nicely, there was hardly any chance of spoiling it. It came out exactly the same. if there was any option of putting picture, you could see it. Itwas wonderfull, delicious, super soft. My family loved it. I know I have to bake it now many times for my family. Thanks for the wonderfull recipie.

    Reply
    • Joanne May 16, 2014, 12:17 pm

      You are welcome, so glad you enjoyed it.

      Reply
  • Silvia April 3, 2014, 5:06 pm

    Hello! Got inspired by your recipe, the dough is rising right now, I used fresh rosemary, fresh basil, fresh sage, fresh italian oregano and added some more dried mexican oregano, some dried thyme and dried mixed italian herbs, garlic of course, I also added dried tomatoes and planning on sprinkle the black pepper on top after I brush it with olive oil. I would have added capers or olives but I didn’t have any :( I’ll let you know how it turns out later!

    Reply
    • Joanne April 4, 2014, 11:32 am

      Hope you love it!

      Reply
  • Karen April 2, 2014, 5:16 pm

    OMIGOSH! Luv luv luv it!! This was my first time making focaccia & it was so easy . I used our favorite blend of herbs & it came out perfectly. No more store bought for me. Thanks for a terrific recipe!

    Reply
    • Joanne April 3, 2014, 10:45 am

      So glad you liked it!

      Reply
  • Jessie March 24, 2014, 5:42 pm

    Just took it out from the oven few minutes ago. My kids love it and ask for more. Thanks for sharing the recipe.

    Reply
    • Adam March 24, 2014, 8:15 pm

      Awesome! Love when we get a thumbs up from the kids!

      Reply
  • Celez March 24, 2014, 4:30 am

    Dear Joanne,

    You mentioned we can add cherry tomatoes to the recipe before baking, may I ask at which stage should I add them in? Is it when I cook the garlic over the stove top? Thanks. How much should I add?

    I’m thinking of adding bacon to the recipe as well, any advice? Thanks!

    Reply
    • Joanne March 24, 2014, 9:38 am

      We would just scatter a handful on top just before baking. Bacon sounds nice, too — you might want to partially cook it first, though.

      Reply
  • Elaine March 15, 2014, 7:57 pm

    How do I oil the bowl?

    Reply
    • Joanne March 17, 2014, 2:50 pm

      Hi Elaine, we just add a splash of oil to the bowl then use our fingers or a clean kitchen towel to spread it around the inside of the bowl.

      Reply
  • Sonya March 6, 2014, 12:18 pm

    Any problem making it with bread flour? I see that I’m almost out of all-purpose, and I don’t want to drive into town in the middle of a rainstorm.

    Reply
    • Joanne March 17, 2014, 4:44 pm

      Try it, the bread might be a little heavier, but still delicious.

      Reply
  • Kathy March 2, 2014, 9:02 pm

    This is a great recipe… my co worker made it twice last week and I had to make it for myself this weekend (twice)… I added a bit more salt to the dough and a little more to the last bit of oil for the topping. I also weigh my flour instead of measuring it by the cup so my version is a little lighter than the traditional foccacia – I cannot wait to try so many more modifications mentioned here! By the way, a really easy way to cut this is with a long pair of kitchen shears… no crumbs!! Thanks again for the great recipe!

    Reply
  • Judy February 9, 2014, 5:41 pm

    Loved it! I added dried basil and sun dried tomatoes! Very easy to make – will be making more!!

    Reply
  • Sampai February 1, 2014, 8:04 pm

    Wonderful recipe, but… the amount of flour was a lot more than the 2½ cups, more like 3½ cups. The amount of herbs could easily be quadrupled too :)

    Other than that: GREAT food!!!!

    Reply
  • Teresa Rouzer January 26, 2014, 1:08 pm

    Just took this out of the oven this morning and had to tell you…..I think this is the best focaccia I have ever made! The only change I made was to sub 1/4 cup finely ground cornmeal for 1/4 cup of the a-p flour. I love the crunch of the cornmeal in my Chicago deep dish pizza crust recipe, so that’s the reason for the sub.

    Thanks for a really delicious recipe! This is my go-to focaccia recipe from now on.

    Reply
  • ClaireBear January 21, 2014, 5:18 am

    I want to try this recipe, but should I use plain or self raising flour?

    Reply
    • Joanne January 21, 2014, 9:14 pm

      All-purpose flour works well here.

      Reply
  • Megan Pratt January 14, 2014, 7:56 pm

    Ah. May. Zing! Made it for a school project and it turned out gorgeous. Buttery, rich, herby, garlicky, and delicious. Huge hit! :)

    Reply
  • J January 12, 2014, 8:32 pm

    Tried this today and it came out very good. Thanks for the recipe.

    Reply
  • Gail January 11, 2014, 11:58 am

    Can I use bread flour instead or half bread flour and half all-purpose flour? What will it change if anything?

    Reply
    • Joanne January 15, 2014, 3:14 pm

      Sure — the bread flour has more protein. The foccacia will probably be a bit more chewy than if you had used all-purpose.

      Reply
  • Julie January 7, 2014, 11:41 am

    Great recipe. I did switch 1- 1/2 cup of the flour for whole wheat and still came out great. I think I’m going to add a bit more EEVO with some salt just to give it a another flavor layer. Not much because the taste is still nice without it.

    Reply
  • Eric December 31, 2013, 10:19 pm

    This focaccia was great! Turned out better than I expected it and the whole family loved it. Adding some parmesan cheese a minute before taking it out of the oven definitely adds to the flavor.

    Reply
    • Joanne January 1, 2014, 6:53 pm

      Yum! Adding cheese is always a good idea.

      Reply
  • Ann December 25, 2013, 5:13 am

    awesome. made this for xmas lunch today. it was the first dish to disappear and hunger mouths begging for more.

    Reply
  • Sallie November 29, 2013, 9:27 pm

    There is only one issue that I have with this recipe: it never made it to the cooling rack. My family ate the entire pan practically before it was out of the oven. It was so easy, and even though I subbed half of the flour with whole wheat pastry flour, it was unbelievably delicious. My son ate a helping of spinach just so he could have thirds on bread!

    Reply
  • kathryn albutt November 22, 2013, 2:43 am

    i loved this recipe and it went very well. the whole family loved eating it!!! lol

    Reply
  • Laurie November 6, 2013, 8:27 pm

    Can you tell me which brand olive oil is best for bread? I cannot wait to make one. Thanks for posting this recipe!

    Reply
    • Joanne November 8, 2013, 2:11 pm

      You can use anything, really. We usually buy our olive oil from Whole Foods or Trader Joe’s (the store brands). For this recipe, an extra virgin olive oil would be nice.

      Reply
  • Abigail Roberts November 3, 2013, 5:36 pm

    Fantastic and soooo easy!! I adore this recipe and it is so incredibly simple to make :) Thanks again!!

    Reply
    • Joanne November 4, 2013, 10:45 am

      Wonderful! We love making it, too — so easy compared to other breads!

      Reply
  • Ky October 29, 2013, 10:58 pm

    This recipe is delicious!! I have never made focaccia, or any kind of bread before, and this recipe was a great first try. Delicious, easy, simple….PERFECT! Definitely worth a try!!

    Reply
    • Joanne October 30, 2013, 9:27 am

      So glad you enjoyed it Ky!

      Reply
  • Shelly Hansen September 21, 2013, 6:19 pm

    Worth trying . Great focaccia.

    Reply
  • Bel July 24, 2013, 10:47 pm

    I was searching the internet for the perfect and easy bread recipe to go with my version of “zuppa Toscana”… and well, I came across with your recipe. This bread is SUPER easy to make and perfect for me since it was my first time making it.
    Some additions: 1 extra garlic clove (I really like my garlic) and dusted a small amount of corn meal on the cookie sheet.
    I didn’t have my baking pan with “sides” on hand so I had to substitute with a flat cookie sheet… and it worked out just fine :)
    My toddler couldn’t get enough of this delicious bread. My husband was surprise at how delicious this bread came out since he had tried the store bought and didn’t care for it much.
    Thank you!! I will definitely continue making Facaccia bread :)

    Reply
  • Vyara Lazazzera March 12, 2013, 11:46 pm

    I am making it right now and see that I have cracked pepper out but am not sure when to add it?

    Reply
    • Joanne March 13, 2013, 2:15 pm

      Hi there — Sorry, we missed it in the recipe. You should add the pepper with the rosemary.

      Reply
  • Darice T February 19, 2013, 12:46 pm

    What a brilliant idea it is to infuse the olive oil. I was just thinking I should make some Focaccia this morning and now I have to try this recipe.

    Reply
  • Jess January 5, 2013, 1:57 am

    I’m so excited to try this! Focaccia always intimidates me. My mom made it growing up though, and my dad would make tomato mozz sandwiches on slices of it – amazing!

    Reply

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