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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309 comments… Leave a Comment
  • Noor August 21, 2019, 8:25 pm

    Since i do not have thyme can i substitute it with oregano and add other herbs too such as basil,chives etc

    • Adam September 9, 2019, 10:21 pm

      Yes, absolutely!

  • Rose August 18, 2019, 11:48 pm

    Can I make the dough first, let it raise in the fridge overnight and bake in the morning? Thanks

    • Joanne February 9, 2020, 1:19 pm

      Hi Rose, Yes, you can let the dough slowly rise in the refrigerator overnight.

  • Lauren Sager August 18, 2019, 8:53 pm

    Hi There! I’m very excited to try this recipe. Can you make the dough the night before then bake the next day? If so, what would be the process? Would you just wrap the dough in plastic, refrigerate, then bring to room temperature before you bake it?

    • Joanne February 9, 2020, 1:20 pm

      Yep, that’s right. The dough will still rise in the fridge, just very slowly.

  • Ben August 4, 2019, 10:51 am

    Recommend doubling the ingredients, having tried both. Fresh chilies are a great addition to the oil if you like it hot. Honey doesn’t seem to be necessary, having tried both with and without with no noticeable change. Most important thing I’ve noticed is to give enough time for the dough to rise. Dough can be stored in fridge overnight as long as you let it rise 1h+ first. And finally, this recipe is amazing. You will never buy supermarket bread again!

  • Donna July 28, 2019, 10:23 pm

    Hi, your recipe looks awesome & I would love to make it, but I have a few questions. Can I use sprouted wheat flour? And also can I sub maple syrup instead of honey?

    • Joanne July 29, 2019, 1:39 pm

      Hi Donna, We have never tried sprouted wheat flour, so you will need to experiment on that one. The maple syrup will work as a substitute to the honey.

  • Julie July 21, 2019, 9:36 pm

    I made this tonight and it was absolutely delicious. The texture was light and airy. I doubled the garlic and sprinkled some grated Parmesan on the top before popping it in the oven. Thank you for a awesome recipe!

  • Danita watson July 21, 2019, 4:48 pm

    My first attempt. The temps are in the high 90s today, but that did not deter me from trying. This recipe came out great. Recipe written well and easy to understand. I think I might up the salt a bit because I prefer the taste. Definitely will be making this again. Sooooo good!!

  • Natalie July 13, 2019, 7:15 am

    I’m so excited, my focaccia is currently in the tray waiting to rise before I bake it. My dough was extremely sticky but that’s probably because I didn’t have a measuring jug so my measurements may have been slightly off, but I have faith that it will still be edible as I tried the dough and it was super tasty. I’ve never made bread before but will be strictly making it myself from now on so I cannot wait to see how this turns out!!!!!! UPDATE: ABSOLUTELY DIVINE. Wow this is just so delicious. I’m never buying grocery store bread again. I served this bread with a platter of fresh basil, mozzarella cheese, chutney, black garlic, a parmesan dip and thanks to a comment below, I grated parmesan straight over the hot focaccia. My partner had his with the same plus ham and salami. This bread is absolutely divine. This recipe is amazing, make sure you try it! Thank you so much <3 really grateful!!

  • Julie July 10, 2019, 4:56 pm

    I made this in a 10 inch cast iron skillet. It was absolutely delicious and easy to make!

    • Amanda September 13, 2019, 4:26 pm

      Did you bake for the same amount of time? I was thinking of using my cast iron as well!

  • Mary June 28, 2019, 6:38 pm

    Can I double this recipe?

    • Joanne July 29, 2019, 1:39 pm

      Yes, definitely.

  • Erika June 28, 2019, 1:02 pm

    Can I use canola oil or any other oils than olive oil? Would the texture of the bread be the same? I’ve made this bread many times before with olive oil and everyone is so impressed and the recipe is so easy and delicious.

    • Joanne July 29, 2019, 1:40 pm

      Hi Erika, We love using olive oil since it adds so much flavor to the bread. Canola oil would not do the same. The texture would be similar, though.

  • Holly June 21, 2019, 1:21 pm

    Can I double the recipe and put in a jellyroll pan? Then bake, add sauce/cheese, bake again….??

    • Joanne July 29, 2019, 1:41 pm

      I’d think so. This is a great base for cheese/tomatoes/sauces.

  • Vicki May June 2, 2019, 2:50 pm

    I made this for a family cookout and It was gone in seconds! Love it!

  • Lex May 27, 2019, 4:56 am

    Made a half portion of this using 00 flour, omitted the thyme and doubled the rosemary as that’s all I had, came out perfect thanks!

    • Brian June 26, 2019, 5:25 am

      This was an awesome recipe the wife and kids were asking for more.

  • Christine May 21, 2019, 11:07 am

    I used your recipe as a base for chicken ranch pizza. Big hit! Thanks!


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