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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290 comments… Leave a Comment
  • Elisabeth February 15, 2019, 1:19 pm

    So easy! So delicious!!

    Reply
  • Ashley February 14, 2019, 10:02 pm

    I want to double this recipe and bake it on a 11×15 sheet pan. Will that be too much dough for the pan? Or I can use my full sized sheet pan.

    Reply
    • Adam May 15, 2019, 12:38 pm

      Hi Ashley, You might be able to get away with doubling and using the 11×15 sheet pan. The bread will be quite a bit thicker than ours.

      Reply
  • Kristyn Rossiter January 31, 2019, 9:22 pm

    I work in a sorority house, and I tried this recipe, the girls loved it. When we are doing anything Italian themed this is going to be my go to bread. The girls and my boss loved the bread.

    Reply
  • Cheryl Fraser January 31, 2019, 6:43 pm

    I literally just made this as a test before my dinner party on the weekend, and my husband demolished it. He said it’s better than any he’s ever had in a restaurant! I wouldn’t change a thing. So happy to add this to my favourite recipes.

    Reply
  • Jane January 27, 2019, 3:17 pm

    Can this recipe be doubled? I have a 13 x 18 inch pan.

    Reply
    • Adam May 15, 2019, 12:37 pm

      Hi Jane, You should be able to double the recipe and use the 13×18 pan.

      Reply
  • Laura Myers January 26, 2019, 10:24 am

    Delicious, our best focaccia yet! The only thing we didn’t do was leave it to rise the second time after putting oil on, but it worked great anyway

    Reply
  • Alicia January 16, 2019, 4:40 pm

    I’ve made this recipe now several times in my cast iron skillet and its wonderful and so easy to follow! My only question is on the nutritional information, as I am a Type 1 diabetic and need to carbohydrate count for insulin dosages. What is the serving size for the recipe in regards to the nutritional information?

    Reply
    • Adam May 15, 2019, 12:34 pm

      Hi Alicia, We assume that there are 15 servings in the recipe. The nutritional info is for 1 slice of 15 of the baked bread.

      Reply
  • howardct January 8, 2019, 12:34 am

    Thank you very much for the recipe it was easy to follow. My only criticism was the tips on leftovers. I don’t think these are relevant. Every time I’ve made it hasn’t lasted very long. Thanks Again great post

    Reply
  • Krupa Desai December 30, 2018, 10:25 pm

    Excellent recipe. Tried it out and we all loved it. Question on make ahead dough? Can we make the dough and let it rise for one hour and then transfer it to the pan and leave it overnight so that it can be baked fresh next day? Do we have to leave it out on countertop or need to put it in refrigerator?

    Reply
    • Adam May 15, 2019, 12:33 pm

      Hi there, I’d let the dough slowly rise in the refrigerator overnight instead of letting it rise in the bowl on the counter (for 1 hour). Then before baking, I’d take the dough out of the refrigerator and let it come to room temperature, add it to the pan, and let rise for 20 minutes before baking.

      Reply
  • Jay D December 29, 2018, 2:09 pm

    Adam and Joanne, I am a middle aged male who enjoys cooking but have never had the courage to bake bread from scratch. Until binge watching the Great British Bake Off recently.I told myself “If all these people with all sorts of non-baking jobs could do it, I can do it too.” So I searched for recipes for focaccia bread, my favorite. Yours was easy to follow and I did everything as precisely as possible.It worked and I am so proud of myself for having had the guts to do it. It turned out great and at the suggestion of my wife, I put some grated parmesan cheese right after getting it out of the oven. Divine. Thank you and keep up the good work.

    Reply
  • Michelle Province December 20, 2018, 2:45 am

    Wow! Thank you for perfect focaccia!

    Reply
  • Susan Sentman December 11, 2018, 12:25 pm

    This recipe is perfect! It is easy, delicious and just as I remember focaccia from the Italian restaurant I worked at in California! I’ve been trying to replicate that bread for years…thanks for giving me the recipe to do it! Now I will experiment with different herb toppings. THANK YOU!

    Reply
  • Nimra aftab December 6, 2018, 6:43 pm

    Could I use dried oregano instead of thyme and rosemary?

    Reply
    • Adam May 15, 2019, 12:31 pm

      Yes, that would be excellent.

      Reply
  • Max Dobrochodow November 25, 2018, 3:39 pm

    Thanks for the recipe, do you use oven with fan on or off?

    Reply
    • Joanne December 5, 2018, 1:47 pm

      We did not use a convection setting (fan on) for this.

      Reply
  • Dina November 13, 2018, 9:35 pm

    This is a great bread. Everyone in the family loved it. I can’t wait to add different ingredients to another one

    Reply

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