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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.
Course Bread
Cuisine Italian
Prep Time 25 minutes
Cook Time 25 minutes
rising time 1 hour 45 minutes
Total Time 2 hours 35 minutes
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
Nutrition values are estimates and will vary according to flour brands, optional toppings, portion size, and the amount of oil remaining in the pan.

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.