Garlic Herb Focaccia Bread
Soft, golden focaccia infused with extra virgin olive oil, garlic, and aromatic herbs makes a simple yet elegant addition to the table. Traditionally served alongside shared meals, focaccia reflects the enduring importance of bread as a symbol of sustenance, unity, and togetherness.
Servings 12
Calories 240kcal
Equipment
- 1 Pan Size: One 9 × 13-inch pan
Ingredients
- Focaccia Dough
- 4 cups unbleached bread flour plus more as needed
- 2¼ tsp active dry yeast
- 1¾ cups warm water approximately 105–110°F
- 2 tsp honey or natural cane sugar
- 2 tsp fine sea salt
- ¼ cup extra virgin olive oil divided
- Garlic Herb Topping
- 3 tbsp extra virgin olive oil
- 3 garlic cloves finely minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp coarse sea salt
- ¼ tsp freshly ground black pepper
- Optional Garnish
- 1 tbsp chopped fresh rosemary or parsley
- 2 tbsp freshly grated Parmesan cheese
Instructions
- Activate the Yeast
- In a large mixing bowl, combine the warm water, honey, and yeast.
- Let the mixture stand for 5–10 minutes, until lightly foamy.
- The water should feel warm but not hot. Excessively hot water can damage the yeast.
- Mix the Dough
- Add the bread flour, fine sea salt, and 2 tablespoons of the olive oil.
- Mix with a sturdy spoon or dough hook until a soft, sticky dough forms.
- Knead by hand for 8–10 minutes, or with a stand mixer fitted with a dough hook for 5–6 minutes, until the dough becomes smooth and elastic.
- The dough should remain slightly tacky. Avoid adding excessive flour, which can produce a dry focaccia.
- Complete the First Rise
- Lightly coat a clean bowl with 1 tablespoon olive oil.
- Place the dough in the bowl, turning once to coat. Cover with a clean towel or reusable cover.
- Let rise in a warm location for 60–75 minutes, or until approximately doubled in size.
- Prepare the Pan
- Coat the bottom and sides of a 9 × 13-inch baking pan with the remaining 1 tablespoon olive oil.
- Transfer the dough to the prepared pan.
- Gently stretch and press it toward the edges. Allow it to rest for 10 minutes if it springs back, then continue shaping.
- Complete the Second Rise
- Cover the pan and let the dough rise for 30 minutes, until visibly puffy.
- Meanwhile, preheat the oven to 425°F.
- Prepare the Garlic Herb Oil
- In a small bowl, combine:
- 3 tablespoons olive oil
- minced garlic
- rosemary
- oregano
- thyme
- black pepper
- Let the mixture stand for 5 minutes so the herbs can hydrate and flavor the oil.
- Dimple and Season
- Use lightly oiled fingertips to press deep dimples evenly across the surface of the dough.
- Drizzle the garlic herb oil over the dough, allowing some of the oil to collect in the dimples.
- Sprinkle evenly with coarse sea salt.
- Add Parmesan, if using.
- Bake
- Bake for 22–26 minutes, until the top is golden brown and the internal temperature reaches approximately 200°F.
- If the garlic begins to brown too quickly, loosely cover the bread with foil during the final few minutes.
- Cool and Serve
- Let the focaccia cool in the pan for 10 minutes.
- Transfer to a wire rack and cool for at least another 10 minutes before slicing.
- Garnish with fresh rosemary or parsley, if desired.
- High Power Variations
- Replace up to 1 cup of the bread flour with whole-wheat flour for a more robust flavor and additional fiber.
- Add sliced cherry tomatoes, olives, or thinly sliced red onion before baking.
- Use roasted garlic instead of raw garlic for a milder, sweeter flavor.
- Add 2–3 tablespoons grated Parmesan to the dough for additional savory flavor.
- Serve with extra virgin olive oil, balsamic vinegar, soup, salad, or roasted vegetables.
Notes
Serving Size: 1 piece, 1/12 of recipe
Amount Per Serving
- Calories: 240
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 470 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 1 g
- Total Sugars: 1 g
- Includes Added Sugars: less than 1 g
- Protein: 6 g
Ingredient Functionality
- Bread flour provides the gluten structure needed for a chewy texture and airy interior.
- Yeast produces carbon dioxide, allowing the dough to rise.
- Warm water hydrates the flour and activates the yeast.
- Honey or natural sugar provides a small amount of readily available food for the yeast and supports browning.
- Olive oil contributes tenderness, moisture, flavor, and a golden exterior.
- Salt strengthens the dough structure and balances flavor.
- Garlic contributes savory aroma and flavor.
- Rosemary, oregano, and thyme provide classic Mediterranean-style herbal notes.
- Coarse sea salt adds texture and concentrated bursts of flavor at the surface.
Recipe Notes and Red Flags
- Do not reduce the water substantially. Focaccia dough should be relatively soft and hydrated to produce a light, open crumb.
- Avoid adding large amounts of flour during kneading. A stiff dough can result in dense bread.
- Raw minced garlic can burn at high temperatures. Coating it thoroughly in olive oil and monitoring the bread near the end of baking helps prevent bitterness.
- This recipe uses a standard dry bake rather than a moisture bake. Added steam is unnecessary because the dough’s hydration and olive oil support a tender interior.
- The honey or sugar level is very low and is included primarily to support yeast activity. It may be replaced with a small amount of allulose, but yeast activity may be slightly slower.
