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 Recipe

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.
Infused garlic herb olive oil being added to focaccia dough
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 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

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


  • 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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379 comments… Leave a Comment
  • Lucy November 11, 2018, 5:37 am

    SO delicious! I added half a tea spoon of chipotle chilli flakes to my infused oil to give it a tiny bit of a smoky chilli flavour!!!! Thanks for the amazing recipe x

  • Brian October 26, 2018, 8:51 pm

    This was well flavored, but didn’t rise for me as much as I would have liked.

  • natalie obrien October 20, 2018, 5:46 pm

    Not sure how its going to turn out… 🙁 I personally wasn’t able to get a good dough texture with just the 1/4 of infused oil.. it was way to floury and dry I had to add 1/2 cup of water… well see wish me luck.

    • Adam May 15, 2019, 12:29 pm

      Hi Natalie, Is it possible you missed adding the warm water (1 cup) at the beginning of the recipe?

  • Sara October 19, 2018, 10:18 am

    Made this already two times, and they are always a hit! I didn’t have leftovers! Everyone loved it and so easy to make! Great recipe!

  • Elaine DeFelice October 14, 2018, 5:05 pm

    I tried to make this but, the yeast never proofed and I had to start over. Did you use a specific yeast? Thanks.

    • Adam May 15, 2019, 12:28 pm

      Sorry to read that, Elaine. We use active dry yeast in the recipe.

  • Charu October 1, 2018, 1:20 am

    The best Focaccia ever!! It was yummmmm, got over in no time 🙂 everyone in my family loved it! this recipe is for keeps! Thank you both so very much! Can’t wait to make it again! 🙂

  • Alyssa September 25, 2018, 7:12 pm

    Thank you for providing an easy and DELICIOUS recipe I was able to make tonight with dinner! I’ve been looking for a go to focaccia recipe as I’ve made a spectrum, from crispy and hard to dense and flavourless. This one is PERFECT with zero alterations required. I look forward to testing out more of your recipes!

  • Monique September 24, 2018, 5:23 am

    A GREAT recipe! This focaccia turned out beautifully and was super easy. Am going to make this again and again for sure.

  • Ling Ling September 18, 2018, 5:35 am

    Hi Joanne, Do I need to pre-heat the oven before baking?

    • Adam May 15, 2019, 12:27 pm

      Yes, the oven needs to be hot before baking the bread.

  • Rodney A Thompson September 17, 2018, 2:06 pm

    I have made this countless times-this is THE RECIPE for Focaccia! I am making one today for my neighbor, and one for my son tomorrow!! This is by far the best Focaccia I have ever eaten !! Thank you both!!

  • Laila Schwartz Schwartz September 3, 2018, 5:43 pm

    I only have traditional active dry yeast. Will that work, or do I need the Quick Rise Active dry yeast? I’m hoping to make it tonight so I hope it’s okay 🙂

    • Adam May 15, 2019, 12:26 pm

      We use active dry yeast in the recipe.

  • Becca August 23, 2018, 1:09 pm

    Hello, can you please let me know how you transfer the dough to the baking sheet? Do you transfer the dough and then flatten it with your hands or do you use a rolling pin?

    • Joanne August 23, 2018, 1:29 pm

      Hi Becca, We just invert the bowl with dough over the baking sheet so that it falls out. Then we use our fingers to flatten the dough out into the baking sheet.

  • Bruce White August 23, 2018, 5:57 am

    definitely the best focaccia I have made. I let it cook a little longer, so it came out crisp and crunchy, the flavour with the rosemary and garlic , just incredible. Dried tomatoes and cheese would be good alternatives.

  • Jim Long August 4, 2018, 2:18 pm

    This sounds great, but I really love a great cheesy foccacia. I was wondering how to go about making this delicous foccacia with cheese. Like would I just add a handful of mozzarella and parmesan at the end with the infused oil before you bake or would I add the cheese into the dough. I really wanted to make this tonight so please respond. Thanks.

    • Joanne August 5, 2018, 1:01 pm

      I’d add parmesan to the dough — that would be delicious. Then for the melty mozzarella, you can dot pieces of it over the bread before baking.

  • Christie July 30, 2018, 4:08 pm

    If I wanted to make the bread the day before an event, can I just prepare the dough and leave it out overnight instead of letting it rise for 1 hour?

    • Adam May 15, 2019, 12:25 pm

      Hi Christie, We don’t recommend leaving the dough out at room temperature overnight, however, if you were to place the unrisen dough into a sealed plastic bag with a little oil and store it in the refrigerator overnight, that should suffice for the first rise in the recipe.


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