Easy Focaccia Bread Recipe with Garlic and Herbs

How to make focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. Jump to the Easy Focaccia Recipe or read on to see how we make it.

One of our favorite yeast-breads to make lately has been focaccia. It’s olive oil loving crisp outside and soft inside makes it perfect to accompany dinner, soups, stews or even sliced in half and used for sandwiches. Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all.

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How to Make the Best Homemade Focaccia Bread

Homemade focaccia bread is one of our favorites. This recipe makes delicious fresh bread in no time and requires very little from you. Here are our best tips for making it.

How to Make the Best Homemade Focaccia

Use a Good Olive Oil

The secret to the best focaccia bread is 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 an olive oil you love. We have Partanna Extra Virgin Olive Oil in our kitchen and love it.

Add Flavor with Infused Olive Oil

One of the best things about this recipe is that it’s completely versatile. In our case, we like to infuse olive oil with herbs and garlic. In our photos we have used a combination of thyme and rosemary, but you could use whatever herbs you love – fresh or dried.

Adding the infused olive oil, garlic, and herbs to focaccia dough

If you prefer, leave the garlic and herbs out, it will still be delicious. Instead, you can just use plain olive oil. Or, add even more flavor to the dough before baking with sliced olives, halved cherry tomatoes or sun-dried tomatoes.

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

What to Do with Leftovers

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

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Easy Focaccia Bread Recipe with Garlic and Herbs

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

Easy Focaccia Bread Recipe with Garlic and Herbs

  • PREP
  • COOK

Our focaccia 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 an 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 (325 grams) all-purpose flour

1 teaspoon kosher 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. 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. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer 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).Focaccia-Bread-Recipe-Step-2

    • Bake Bread
    • After 1 hour, heat oven to 450 degrees F. 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 Supertracker recipe calculator 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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177 comments… Leave a Comment
  • Pam June 17, 2014, 11:01 am

    This recipe is fantastic! Easy to follow, and was a hit with my guests.

    • Joanne June 20, 2014, 12:04 pm

      Hi Pam, Thanks for commenting and we’re so glad you enjoyed the bread!

  • Nicki May 20, 2014, 1:24 pm

    Just made this focaccia bread. Great recipe, found it easy to make and I’ve never made any bread before! Tasted lovely everyone enjoyed!!!

    • Joanne June 20, 2014, 2:07 pm

      This is one of our favorite breads to make — it’s simple and so delicious. Thank you so much for coming back and commenting!

  • REENA April 28, 2014, 6:27 am

    Yum!!!! I am from India. I was searching for focaccia bread recipe in internet & I came accross the right one. It was my first attempt but you have decribed it so nicely, there was hardly any chance of spoiling it. It came out exactly the same. if there was any option of putting picture, you could see it. Itwas wonderfull, delicious, super soft. My family loved it. I know I have to bake it now many times for my family. Thanks for the wonderfull recipie.

    • Joanne May 16, 2014, 12:17 pm

      You are welcome, so glad you enjoyed it.

  • Silvia April 3, 2014, 5:06 pm

    Hello! Got inspired by your recipe, the dough is rising right now, I used fresh rosemary, fresh basil, fresh sage, fresh italian oregano and added some more dried mexican oregano, some dried thyme and dried mixed italian herbs, garlic of course, I also added dried tomatoes and planning on sprinkle the black pepper on top after I brush it with olive oil. I would have added capers or olives but I didn’t have any 🙁 I’ll let you know how it turns out later!

    • Joanne April 4, 2014, 11:32 am

      Hope you love it!

  • Karen April 2, 2014, 5:16 pm

    OMIGOSH! Luv luv luv it!! This was my first time making focaccia & it was so easy . I used our favorite blend of herbs & it came out perfectly. No more store bought for me. Thanks for a terrific recipe!

    • Joanne April 3, 2014, 10:45 am

      So glad you liked it!

  • Jessie March 24, 2014, 5:42 pm

    Just took it out from the oven few minutes ago. My kids love it and ask for more. Thanks for sharing the recipe.

    • Adam March 24, 2014, 8:15 pm

      Awesome! Love when we get a thumbs up from the kids!

  • Celez March 24, 2014, 4:30 am

    Dear Joanne,

    You mentioned we can add cherry tomatoes to the recipe before baking, may I ask at which stage should I add them in? Is it when I cook the garlic over the stove top? Thanks. How much should I add?

    I’m thinking of adding bacon to the recipe as well, any advice? Thanks!

    • Joanne March 24, 2014, 9:38 am

      We would just scatter a handful on top just before baking. Bacon sounds nice, too — you might want to partially cook it first, though.

  • Elaine March 15, 2014, 7:57 pm

    How do I oil the bowl?

    • Joanne March 17, 2014, 2:50 pm

      Hi Elaine, we just add a splash of oil to the bowl then use our fingers or a clean kitchen towel to spread it around the inside of the bowl.

  • Sonya March 6, 2014, 12:18 pm

    Any problem making it with bread flour? I see that I’m almost out of all-purpose, and I don’t want to drive into town in the middle of a rainstorm.

    • Joanne March 17, 2014, 4:44 pm

      Try it, the bread might be a little heavier, but still delicious.

  • Kathy March 2, 2014, 9:02 pm

    This is a great recipe… my co worker made it twice last week and I had to make it for myself this weekend (twice)… I added a bit more salt to the dough and a little more to the last bit of oil for the topping. I also weigh my flour instead of measuring it by the cup so my version is a little lighter than the traditional foccacia – I cannot wait to try so many more modifications mentioned here! By the way, a really easy way to cut this is with a long pair of kitchen shears… no crumbs!! Thanks again for the great recipe!


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