Garlic and Herb Focaccia Bread

This Garlic and Herb Focaccia Bread is light, airy, and generously doused in olive oil. It's golden and crisp on the outside, and fluffy on the inside.

Course Side Dish

Cuisine American, Italian

Prep Time 30

Cook Time 20

Rising Time 2

Total Time 45

Servings

Calories 251kcal

Equipment

large bowl
stand mixer
Spatula or cooking spoon
9x13 inch baking pan

Ingredients

1 ¾ cups warm water 105°F – 115°F
2 teaspoons honey or cane sugar
1 ¼ ounce package active dry yeast (2 ¼ teaspoons)
4 cups all-purpose flour spooned and leveled
2 teaspoons sea salt
6 -7 tablespoons extra virgin olive oil
2 - 3 cloves minced garlic
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Flaky sea salt for sprinkling on top so good

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Instructions

Activate Yeast: In the large bowl of a stand mixer, whisk warm water and honey (or sugar). Sprinkle yeast on top, stir gently, and let sit for 5–10 minutes until foamy. Note: It’s important you start with fresh yeast. If it doesn’t bloom, try another packet of yeast.
Mix Dough: Add flour and 2 teaspoons sea salt to the bowl. Mix with a stand mixer fitted with the dough attachment on low speed until a shaggy dough forms. Increase speed to medium and mix for an additional 5 minutes. At this point, a sticky dough should form. You can also knead by hand on a flour surface for 5 minutes.
First Rise: Lightly oil a large bowl with 2 tablespoons of olive oil. Use a rubber spatula and scrape the dough off the sides of the stand mixer bowl and place in the proofing bowl. Turn dough inside the bowl to coat it in the oil that’s pooling at the edges. Cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Prepare Pan: Generously oil a 9x13-inch baking pan (with sides) with 2+ tablespoons olive oil. Uncover the dough and place some oil on your hands and fold the dough on itself until you have a ball you can move to the baking pan. Once it’s moved, turn to coat it in the olive oil in the pan. Press the dough out to the edges and let sit for a minute to relax. Then press it to the edges again. Cover and let rise again for 45 minutes. Preheat oven to 425°F (200°C) when there’s about 15 minutes left.
Flavor & Dimple: Mix remaining olive oil (about 1–2 tablespoons) with minced garlic, rosemary, and thyme. Using your fingertips, press dimples all over the top of the dough (like you’re playing the piano). Drizzle herb-garlic oil evenly over the top, lightly spreading it with your hands if necessary. Sprinkle generously with flakey sea salt.
Bake: Bake for 20–25 minutes, until golden brown. If desired, broil for the last minute to get it nice and crispy. Cool slightly, then slice into squares or strips and serve warm and enjoy!

Video

Notes

Make sure the water to activate the yeast is warm but not hot (too hot will kill the yeast.) Aim for bathwater-warm.
A good-quality extra virgin olive oil really makes focaccia shine. Don’t be shy with the oil, it keeps the dough moist and flavorful.
For extra crunch, brush the top with a little olive oil right before baking.
Flavor Variations: Try topping with caramelized onions, cherry tomatoes, olives, or parmesan.
Make Ahead: Dough can be refrigerated overnight after the first rise. Let it come to room temperature before pressing into the baking pan.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition