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

Focaccia Bread with Garlic and Herbs

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.

Homemade Focaccia

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 the olive oil you enjoy. 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 sugar help the bread rise and give it structure. The warmth of the water and the sugar wake up the yeast. Use honey, maple syrup, or sugar.

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

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

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.

Make-Ahead Tips

Since posting this recipe, many of you have asked if it is possible to proof the focaccia dough overnight. You can!

Here’s what we recommend: Instead of proofing the dough at room temperature for one hour, place the dough into a resealable zipper bag and refrigerate it overnight. You can also freeze it for future use.

The next day, remove the dough from the refrigerator and let it warm up for 20 to 30 minutes before preheating the oven. Place the remaining garlic olive oil mixture into a 9-inch by 13-inch rimmed baking sheet.

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 as directed.

(If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator, and then follow the instructions above.)

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

We love serving focaccia next to a bowl of these Tender Turkey Meatballs. The sauce is made from scratch, light, and is very simple to make.

For more garlicky goodness, dip slices of focaccia into our Ridiculously Easy Olive Oil Dip.

I love dipping focaccia into soups, try our Creamy Vegetable Soup or our Three-Ingredient Tomato Soup.

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

Watch Us Make the Recipe

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 or maple syrup

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 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 flour and a 1/4 cup of 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 ½ cups of flour and 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

  • Substitute Instant Yeast: Use 1 ¾ teaspoons of instant yeast in this recipe.
  • 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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517 comments… Leave a Comment
  • Rachel Critchell November 29, 2021, 5:18 am

    I love baking of any kind, I made you focaccia bread and my family could get enough XOXO today I’m baking more thank you for inspiring me

  • Marley November 5, 2021, 8:51 pm

    Okay first of all, DELICIOUS. Secondly, make it into pizza. Literally. I made this bread in a larger pan (I think 11×15?) so it was a bit thinner, and right after baking, topped with homemade tomato sauce and fresh grated mozzarella. Pop it under the broiler for… 5 minutes? It’s AMAZING. 10/10 bread recipe, and super versatile!

  • Victoria September 25, 2021, 1:30 pm

    The key to great focaccia is lots of air bubbles and a super crusty bottom .
    Will try this !

  • Sarah September 6, 2021, 7:28 pm

    Thank you, this recipe is absolutely incredible and i will definitely do it again. It made my moms birthday supper amazing.

  • Ayesha August 19, 2021, 2:34 am

    Hey thanks for the really great really easy garlic rosemary foccacia recipe. I made it on a whim for a lazy holiday breakfast using pantry ingredients. To the topping I added chopped olives grated mozzarella cheese and a sprinkling of crushed red peppers and it was a total hit with the family. Also substituted 1/2 cup cornmeal for the same amount of flour in the base to enhance texture. I will definitely be making this again. Thanks so much once again. The title of your channel is really apt! Love it 🙂

  • Vince Sorgi August 5, 2021, 5:47 pm

    Has anyone done the kneading with a stand mixer? I’ve done it twice and after 10 minutes of kneading, the dough remained very, very sticky (not tacky…I’m talking about sticks to your fingers sticky). Is this normal?

    • Miya August 27, 2021, 5:35 am

      I just tried the recipe and only kneaded it 10-15 times (not minutes). After 15 ‘kneads’ it was sticky so I floured the surface again. I’d say it took a minute, two minutes tops, for the dough to come together smoothly and not sticky. Hope this helps!

  • Amanda August 3, 2021, 1:06 pm

    I made this today and oh my god it was divine and SO easy to make! 😋 Like mine a bit on the saltier side so put extra on top after baking- will definitely be making this again

  • Simone August 3, 2021, 4:14 am

    Hi! I am wondering if this dough can be made the day before, or say morning of, and then baked later? Will this work or will anything need to be changed?

    • Joanne September 10, 2021, 3:25 pm

      Yes, but store the dough in the refrigerator overnight. Then about 20 minutes before you plan to bake it, take it out of the fridge and let it come closer to room temperature.

  • Kath August 2, 2021, 3:01 pm

    I’m so frustrated!!! I know it must be something I did as there are so many positive reviews for this recipe but I got no rise whatsoever and end up with a flat disaster 😱😱 Any idea what I did wrong?😳

    • Joanne September 10, 2021, 3:25 pm

      Hi Kath, It might be your yeast. Is it possible that it has expired?

    • Smita September 12, 2021, 5:21 pm

      Same here, mine didn’t rise at all! I think it is because of the minuscule amount of honey used, next time I am going to add a full tablespoon of sugar like I usually do for these kinds of recipes so that the yeast is properly proofed.

    • Robin Arquilla December 9, 2021, 5:03 pm

      Kath- first add yeast to warm water with a little sugar and pinch of salt. Stir till dissolved. Let it sit. Soon you should see little bubbles. Then you know you’re in good shape. I always proof the yeast like that.

  • Tony July 29, 2021, 5:38 am

    If it has honey, it is not vegan.

    • Joanne September 10, 2021, 3:25 pm

      Hi Tony, You can substitute with sugar or maple syrup.

    • Serena December 10, 2021, 8:47 pm

      I just use agave or cane sugar 🙂

  • Terry FIELDS July 27, 2021, 12:39 pm

    OMG! I just made this bread! It is to die for! Besides making my house smell wonderful! It is so crunchy and crispy and delicious! Please make this bread! This is my focaccia bread recipe from now on!

  • Amina July 26, 2021, 4:06 pm

    My dough is rising im so excited… if it turns out good I’m gonna be so happy

  • Bryn July 18, 2021, 4:24 pm

    I love this recipe. It is always a hit when I make it . The herby garlicky dimply goodness is heaven. Do you think whole wheat flour could be used in this recipe and if so how much.? am not looking to alter the recipe, just want to use up some of my whole wheat flour. Thanks for posting such a fabulous recipe.

    • Serena December 10, 2021, 8:48 pm

      I’ve made focaccia with half whole wheat before and it was still totally delicious! You do taste the whole wheat, but I like it. Would serve plain unbleached white flour version to guests though

  • Dyana July 3, 2021, 2:07 am

    Thanks for the recipe 😁 i tried it and put pesto on top! I like the crunch on the side of the bread.

  • Sally King June 28, 2021, 11:54 pm

    I love Adam and Joanne’s recommendation for leftovers. What leftovers?? Such a good recipe😀


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