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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159 comments… Leave a Comment
  • Insiya December 1, 2015, 8:34 pm

    Hi,is there a difference in cooking time when using a 9*9 pan?

    Reply
    • Joanne December 22, 2015, 1:08 pm

      We have never made this in a 9×9-inch pan, but you should be okay. The cooking time may be a little off, but just keep any eye on things. Once the bread looks golden brown and cooked through, take it out of the oven.

      Reply
  • Stacy November 16, 2015, 2:47 pm

    OK…so totally old post, but I was looking for quick breads to make and your recipe popped up! Looks amazing, question…I don’t have honey, is it required for making this?

    Reply
    • Joanne December 22, 2015, 1:23 pm

      The honey helps the yeast along. You can use a little sugar instead.

      Reply
    • Gretchen May 21, 2016, 3:20 pm

      Also. you can use agave nectar. I had to throw away some very expensive honey the other day because someone forgot to tighten the lid and ants got into it. I had agave from Margaritas and it worked lovely.

      Reply
      • Joanne May 23, 2016, 12:45 pm

        Hi Gretchen, Agave should work as a substitute for the honey here. Hope you enjoy it!

        Reply
  • astrid September 6, 2015, 8:01 am

    Love this recipe!!! I used oregano also to add to garlic and thyme. This recipe works every time…

    Reply
  • Zoe August 24, 2015, 9:12 pm

    6/5 from me!!!!!!!!!
    i finally found the perfect recipe for my focaccia!!!!
    Thankyou!
    p.s big thumbs up from all my friends!

    Reply
  • Cindy June 15, 2015, 3:38 am

    So so yummy!! Thank you

    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

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