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

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134 comments… Leave a Comment
  • Robby July 29, 2017, 12:59 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

  • Jacqui July 29, 2017, 12:58 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

  • Lou July 29, 2017, 12:57 pm

    Omg this recipe is AMAZING! 5 stars.

  • Vee July 4, 2017, 2:02 am

    Absolutely amazing. Followed the instructions to the T and got perfectly baked focaccia bread. Thanks for the share!

  • PaulaMarie July 1, 2017, 11:47 am

    This is the best recipe I’ve tried, and easy to make! I topped one with canned diced jalapenos (it’s what I had on hand) and cheddar and mozzarella cheese and it was delicious! Thank you so much for sharing your recipe with us!

  • Sarah June 16, 2017, 8:39 pm

    First time trying this recipe, family loved it. Would maybe go 18-19 minutes vs. 20 minutes in oven. Turned out really well, and very little effort required!

  • CRM May 19, 2017, 11:44 pm

    My boyfriend keeps talking about a “balsamic vinegarette focaccia”
    Can I just add a balsamic vinegar into the garlic mixture?

    • Joanne May 30, 2017, 8:39 pm

      Hi there, you could. Or, you might consider serving the baked focaccia with side of balsamic vinegar to dip into.

    • Grace August 25, 2017, 9:25 pm

      Pour a thin film of balsamic vinegar on a saucer, gently pour extra virgin olive oil over the top of the vinegar. Grind a little pepper on top. Press your piece of foccacia into the oil to eat. The amount of pressure you use will determine how much vinegar you get. ~OR~ Pour the olive oil onto the saucer and pour a small puddle of balsamic in the middle and add the pepper. Dip in the oil first for just a hint of vinegar, or in the vinegar first if you like it strong. ~Hint~ Splurge on a good quality balsamic for dipping.

  • JJ May 14, 2017, 3:30 am

    5 stars. My first time to make focaccia and it turned out sooo good. Definitely making this again. *I tripled the garlic. Also added a topping of shredded mozzarella and parmigiano-reggiano.

  • Linn Samir April 21, 2017, 3:35 pm

    What temperature do you set the oven at? In celcius?

    • Joanne April 28, 2017, 5:21 pm

      We call for using a 450F oven, which is about 230C.

  • Maria B March 24, 2017, 9:03 pm

    This is one of the best recipes I have tried. Was looking for something fast to go with our dinner and this blew me away! 😉 Thank you!

  • Jackipp March 4, 2017, 6:00 pm

    I love this recipe! I’ve been using it for a couple years now and its no fail! I use my kitchen aid stand mixer and its a sinch!! I also use cast iron and the crust is out of this world!!! Top it with anything you want, use red onions olives and feta cheese, or use baby bocconcini balls and fresh bails! whatever you do, Try this recipe.

    • sarah June 27, 2017, 4:48 pm

      Ah! Great idea. I was just wondering if I’d need to buy a new pan or if I could make it work with a cast iron. Thanks!

  • Sharmila March 4, 2017, 5:47 pm

    5 stars! 🙂

  • Sharmila March 4, 2017, 5:47 pm

    Sooooooo good!! Used strong white flour as I did”t have plain but still worked will with minimal kneading. I was worried it wasn’t going to fill the tin, but after some stretching and poking it was fine. Highly recommend!

  • Jane Twining-Blair February 13, 2017, 1:39 pm

    This bread is wonderful! I made three of them for Sunday dinner and it was a huge hit. Now, I make bread every week, so I was shocked when I realized right before adding the oil before baking that I had forgotten to add the salt😳. So, I decided to add the salt after applying the oil. I loved the direct salt taste and will definitely continue doing it that way. This was so easy!

    • Jane Twining-Blair February 13, 2017, 1:42 pm

      5 star

    • Carla May 11, 2017, 3:13 pm

      Salt controls the activity of the yeast. So, if you leave it out, most likely the dough will be airier.

  • Dan December 30, 2016, 12:58 am

    Delicious, flavorful focaccia! Only change I made was to double the garlic. The dough was so soft and pliable, it was easy to pat into the pan. It smelled very nice even before baking.

    Thanks for the wonderful recipe.


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