Garlic Herb Focaccia Bread (Print Version)

Pillowy Italian bread infused with garlic, rosemary, and olive oil for a fragrant flavor boost.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 2¼ teaspoons instant dry yeast
04 - 1½ cups warm water (about 104°F)
05 - ¼ cup extra virgin olive oil

→ Topping

06 - 3 tablespoons extra virgin olive oil
07 - 3 cloves garlic, finely minced
08 - 2 tablespoons fresh rosemary leaves, chopped
09 - 1 teaspoon flaky sea salt

# Directions:

01 - In a large bowl, mix bread flour, instant dry yeast, and fine sea salt until evenly distributed.
02 - Add warm water and extra virgin olive oil to the dry mixture and stir until a sticky dough forms.
03 - Knead dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6 to 8 minutes.
04 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and allow to rise in a warm area for 1 hour until doubled in size.
05 - Lightly oil a 9x13 inch baking pan. Transfer dough into the pan and gently stretch it to fit the shape.
06 - Cover the dough and let it rise again for 30 to 40 minutes until puffy.
07 - Preheat oven to 425°F.
08 - In a small bowl, combine extra virgin olive oil, minced garlic, and chopped rosemary.
09 - Using fingers, create dimples across the dough surface. Evenly drizzle garlic-herb oil over the dough, pressing oil and herbs into the indentations, then sprinkle flaky sea salt on top.
10 - Bake in the preheated oven for 22 to 25 minutes until the focaccia is golden brown and crisp on top.
11 - Allow the bread to cool slightly before slicing and serving.

# Expert Tips:

01 -
  • The dough is forgiving enough for beginners but delivers restaurant-quality crust and tender crumb.
  • One loaf feeds a crowd and tastes even better the next day as sandwich bread.
  • You can have fresh, herbed focaccia on the table in just over two hours from start to finish.
02 -
  • Salt mixed directly into dough needs time to distribute; add it at the beginning or it can inhibit yeast and create dead zones in your bread.
  • The second rise is shorter because the dough is already strong; over-proofing here leads to a flat, dense loaf instead of an airy one.
  • Cold oil over hot bread will seize and burn, so dimple first and ensure your herb oil is at room temperature when you drizzle it.
03 -
  • Use a stand mixer if you have one—kneading by hand works, but 6-8 minutes of mechanical mixing is faster and more consistent.
  • Keep the dough slightly wetter than you think it should be; focaccia thrives on hydration and gives you that tender, open crumb texture.
  • If your kitchen is cold, place the bowl in a warm spot like the oven with the light on, or even wrap it in a heavy towel to maintain even temperature during rising.

Go Back