Easy Focaccia Bread Recipe with Garlic and Herbs

How to make focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. Jump to the Easy Focaccia Recipe or read on to see how we make it.

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.

Tender Turkey Meatballs RecipeYOU MAY ALSO LIKE: This recipe for Tender Turkey Meatballs in a light tomato sauce. These tender, moist turkey meatballs do not last long in our kitchen.

How to Make the Best Homemade Focaccia Bread

Homemade focaccia bread is one of our favorites. This recipe makes delicious fresh bread in no time and requires very little from you. Here are our best tips for making it.

How to Make the Best Homemade Focaccia

Use a Good Olive Oil

The secret to the best 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 have Partanna Extra Virgin Olive Oil in our kitchen and love it.

Add Flavor with Infused Olive Oil

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

Adding the infused olive oil, garlic, and herbs to focaccia dough

If you prefer, leave the garlic and herbs out, it will still be 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.

You can can even treat the baked focaccia like a pizza. Once baked, top the bread with your favorite cheese, pepperoni or tomatoes and bake until bubbly.

What to Do with Leftovers

Refrigerate or freeze leftover focaccia.  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.

If you loved this recipe, take a look at these:

Easy Focaccia Bread Recipe with Garlic and Herbs

Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Focaccia Bread Recipe with Garlic and Herbs

  • PREP
  • COOK
  • TOTAL

Our focaccia recipe is very simple to make – no fancy equipment is needed at all. The secret to the best focaccia is a 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. 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.

Makes approximately 15 servings

You Will Need

1/2 cup (120 ml) extra-virgin olive oil

2 garlic cloves, finely minced

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1/4 teaspoon fresh ground black pepper

1 cup (235 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

1/4 teaspoon honey

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

Directions

  • Make Dough
  • In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

    In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. 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.

    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).Focaccia-Bread-Recipe-Step-2

    • Bake Bread
    • After 1 hour, heat oven to 450 degrees F. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).Focaccia-Bread-Recipe-Step-2

      Transfer the 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. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Adam and Joanne's Tips

  • Refrigerate or freeze leftover focaccia.  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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 143 / Protein 3 g / Carbohydrate 16 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 8 g / Saturated Fat 2 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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158 comments… Leave a Comment
  • Lacey December 16, 2017, 3:11 am

    Best foccacia recipe I’ve used so far! I used different herbs then the recipe but only because I had just used those herbs a few other times earlier in the week and wanted something different. I then added a little homemade pesto, tomato slices and mozzarella ( reminded me of New Zealand bakeries) and it turned out amazing!! I also let if rise for 30 minutes after placing in greased pan. It turned out so fluffy. About 2 inches high in my 9 x13 pan! Highly recommend.

    Reply
  • Carly December 15, 2017, 3:53 pm

    I used this recipe in my breadmaker (Cuisinart CBK-100) and it turned out great! After infusing the oil, I simply put the wet ingredients in first, followed by the dry, and then created a small well in the flour and placed the yeast inside. I then used the dough function and started following the recipe again after the 1 hour rest.

    Reply
  • Alexander December 10, 2017, 8:55 am

    My go to focaccia recipe. I prefer this to anything I have eaten in Italy. Fabulous.Goes great with a variety of toppings. If I am using cheese toppings I go easy on the oil. Great hot on a cold Scottish day!

    Reply
  • Melanie November 21, 2017, 12:40 pm

    I made this focaccia this afternoon. It smelled delicious while it was cooking, just like an Italian restaurant. I will definitely be impressing my friends with it. We dipped it in olive oil and enjoyed it with a glass of wine.

    Reply
  • Janet November 20, 2017, 12:29 pm

    Making this now for the second time. It is amazing. My new favorite. I add tomatoes and shallots to half for a little variety.

    Reply
  • Alicia November 19, 2017, 5:16 pm

    Absolutely amazing! I made this with my partner’s help on the kneading part, and we’re both wishing we weren’t full so we could eat more of it! I think I was a bit short on spices and garlic, I wouldn’t have minded a bit more but I went according to my intuition there rather than the recipe so it’s my own fault. Not so difficult to make, and the one hour waiting time to let it rise went really quickly while we washed up and cooked the rest of dinner. I will be making it again!

    Reply
  • Brenda November 18, 2017, 5:08 pm

    This recipe definitely surpassed my expectations! The bread came out crispy on top and deliciously soft and moist on the inside. I also added parmesan and fleur de sel on top before baking and it came out amazing. Thanks for this great recipe, will definitely be using again.

    Reply

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