Easy Rosemary Garlic Focaccia Bread

How to make the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. This easy recipe is perfect for both beginners and seasoned bread bakers! Jump to the Rosemary Garlic Focaccia Recipe or read on to see how we make it.

Watch Us Make The Best Focaccia Bread

Focaccia Bread, Our Favorite Yeast Bread To Make At Home

Focaccia is our favorite yeast-bread to make at home. It has a crisp outside and soft inside, and is perfect to serve with dinner, soups, stews, or even sliced in half and used for sandwiches. Thanks to the ingredients, it’s also naturally vegan.

This garlic focaccia bread recipe is very simple to make – no fancy equipment is needed at all. Here are the ingredients you will need:

Focaccia Ingredients Explained

Extra-virgin olive oil is what makes focaccia taste so unbelievably delicious. It adds to the texture as well as the flavor of the bread. I truly believe that the secret to the best focaccia bread is using a great tasting olive oil. You don’t need to spend lots of money, just use an olive oil you love the flavor of. We have Partanna Extra Virgin Olive Oil in our kitchen and love it.

Fresh garlic is essential for perfect garlic focaccia. I use two cloves, but for a really garlicky bread, you can increase that.

Fresh herbs are also excellent. Use what you love and have available to you. I love rosemary focaccia, so I always use fresh rosemary. In the photos below, I’ve also added some fresh thyme. If you don’t have access to fresh herbs, we have shared dried substitutes in the recipe below.

Yeast, warm water, and honey help the bread rise and give it structure. The warmth of the water and the sugars in the honey wake up the yeast. If you don’t have honey, substitute with a sugar.

All-purpose flour is perfect for making focaccia bread. You can use bread flour, but the bread will be a bit more chewy.

Salt and pepper make the bread taste amazing. Just like when we season soups and sauces, it’s important to season bread dough.

How to Make the Best Homemade Focaccia

Steps for Making Focaccia Bread From Scratch

As I mentioned above, focaccia bread is one of our favorite yeast breads to make at home. It’s perfect for beginner bread bakers. Our easy recipe makes delicious fresh bread in no time and requires very little from you. Here are the basic steps with photos for making it. The full detailed recipe is below.

  1. Infuse olive oil with garlic and fresh herbs. This simple step makes the bread unbelievably delicious.
  2. Mix yeast with warm water and honey. This wakes up the yeast so that it is ready to help the dough rise.
  3. Add the flour, salt, and some of the garlic herb oil to the yeast mixture, and then knead the dough 10 to 15 times (no more kneading is necessary).
  4. Let the dough rise until doubled in size (about 1 hour).
  5. Add the dough to a small sheet pan or baking dish and add dimples to the top of the dough and top with the remaining garlic herb oil.
  6. Let the bread rise for another 20 minutes, and then bake until golden brown.
I add infused garlic herb olive oil to the focaccia dough as well as to the top of the dough in the pan.
I add infused garlic herb olive oil to the focaccia dough as well as to the top of the dough in the pan.
Kneading focaccia dough.
You only need to knead the dough 10 to 15 times! I told you focaccia is easy.
Adding the infused olive oil, garlic, and herbs to focaccia dough
I use my fingers to add dimples to the dough so that the garlic herb oil has somewhere to go.

Focaccia Variations

One of the best things about this focaccia bread recipe is that it’s completely versatile. In our case, we like to infuse olive oil with herbs and garlic. If you prefer, you can leave the garlic and herbs out and use plain olive oil, it will still be delicious. Or add even more flavor to the dough before baking with sliced olives, halved cherry tomatoes or sun-dried tomatoes. Adding bits of roasted garlic over the bread would also be amazing!

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

Storing 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.

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. Another option is to cut into cubes and use in a bread pudding or strata.

What To Serve With Focaccia

Easy Focaccia Bread Recipe with Garlic and Herbs

More Easy Bread Recipes

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

Easy Rosemary Garlic Focaccia Bread

  • PREP
  • COOK
  • TOTAL

Our focaccia bread 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 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 (315 grams) all-purpose flour

1/2 teaspoon fine sea 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 to the bowl with yeast and honey. 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. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

    Transfer the dough 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).

    • Bake Bread
    • After 1 hour, heat the oven to 450 degrees Fahrenheit.

      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 database 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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264 comments… Leave a Comment
  • Ani Lowe May 16, 2019, 7:06 pm

    I made this a few days ago and it’s a success. That was my first time making a bread because I am not a bread person but I fell in love with foccacia after buying a packet from local supermarket. I decided to make my own so I just picked one random recipe from the internet and it was from this site. It’s delicious. My 3 yr old who is a very picky eater also loves this bread thanks to the flavored oil. After baking I brushed a little more flavored oil on the bread surface to make it moist and that just adds more flavor. Definitely going to make this again.

    Reply
  • Dave Gill May 15, 2019, 7:42 am

    Easy to make and eat! Great recipe.

    Reply
  • Alba Gee May 13, 2019, 5:21 pm

    My focaccia did not rise as much as I expected and it came out very crunchy. The yeast bubbled like it was supposed to. Perhaps I used too much oil in each of the steps.

    Reply
    • Adam May 15, 2019, 12:46 pm

      Hi Alba, Sorry the bread did not turn out as expected. We are unsure as to why the bread turned out crunchy. It is possible that it was slightly over baked or that the dough was left to rise too long. For us, the oil we call for in the recipe above produces bread that is soft/chewy on the inside with a slight crunch on the outside.

      Reply
  • Gertrude Welsh May 9, 2019, 2:41 pm

    Well mine is cooling, I am pretty sure it didn’t rise enough. My kitchen is not warm enough. Will see how it tastes.

    Reply
    • Adam May 15, 2019, 12:51 pm

      Hi Gertrude, If your kitchen is cold, you can use your oven. Optimal proofing temperature is between 80 and 90 degrees. Some ovens have a proofing feature, but you can also heat your oven (for a very short period of time) until it’s between 80 and 90 degrees.

      Reply
  • Jan April 20, 2019, 7:28 am

    I am making this today can’t wait as soon as I make it will definitely rate it this just sounds so easy and can’t wait to try it

    Reply
  • jacey April 9, 2019, 5:40 pm

    Hey! So interested in making this, but we do not do honey. Do you recommend a substitute for this?

    Reply
    • Adam May 15, 2019, 12:40 pm

      Granulated sugar or brown sugar can be used as a substitute.

      Reply
  • Cortnie April 4, 2019, 8:25 am

    I made this last night and it was so good!! My first time making focaccia and it was simple and delicious. I definitely will be making this again!

    Reply
  • Jill March 25, 2019, 6:08 am

    This was wonderful bread. Easy to make and a triumph!

    Reply
  • Laurie Anne March 18, 2019, 9:52 am

    Excellent! Made for a group. It was very easy to make, tasted great, and everyone loved it!

    Reply
  • Aamin Jamal March 10, 2019, 10:27 am

    Hi – love this recipe! One of my favorites! I wanted to check i can prepare the dough a day before and bake it the next day? Should I keep it in the refrigerator?

    Reply
    • Joanne March 11, 2019, 3:04 pm

      Hi there, while, we have not tried this, you can probably let the dough rise in the fridge overnight (I’ve done this with pizza dough, just not this focaccia). This time in the fridge would be instead of the hour on the counter. Then before baking, take the dough out of the fridge and let it stand to take the chill off a bit.

      Reply
  • Moeko March 9, 2019, 2:51 am

    I’ve made focaccia in a different recipe before and it was complicated and didn’t taste nice. This recipe is so good! Super easy and so delicious. I didn’t infused a oil but it still taste good. I’ll make focaccia with this recipe again.

    Reply
  • jeffrey Halliwell March 7, 2019, 2:50 pm

    Hi, Love your recipes. Can you tell us the approximate size of the pan you baked in?

    Reply
    • Adam May 15, 2019, 12:40 pm

      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.

      Reply
  • Shamendri February 23, 2019, 12:28 am

    My dough was pretty sticky to my hand and I found myself adding more flour as I kept kneading… it turned out alright but is that how it’s supposed to be?

    Reply
    • Adam May 15, 2019, 12:40 pm

      Depending on the flour used/humidity in the kitchen, the dough might be more or less sticky each time you make the bread. Adding some flour while kneading is fine.

      Reply
  • Namrita Sikka February 20, 2019, 8:55 am

    I have been waiting to make a Perfect Focaccia bread for the very first time and I must say this is actually a “PERFECT” recipe. Be it the taste or texture, It is perfect. In fact I have actually invited my friends over to have it. Thank you so much for sharing and making our date.

    Reply

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