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.

Play with Flavor

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 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

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


  • 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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

134 comments… Leave a Comment
  • 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!

  • 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!

  • Brett November 2, 2014, 1:41 am

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

  • 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!

  • 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!

  • 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!

  • Priya August 16, 2014, 8:06 pm

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

  • Luz July 31, 2014, 2:11 pm

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

  • 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?

    • 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).

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

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

  • 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.

  • 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


  • 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!

  • 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.

  • 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!

    • Joanne June 20, 2014, 11:55 am

      Yay! So glad you enjoyed it so much 🙂


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:


Previous Post: Next Post: