A traditional Italian flatbread, this garlic and herb focaccia bread is tender, infused with fresh garlic and herbs, and makes an incredible addition to any meal! Bake it thin for a crisp, cracker-style bread or bake it thick if you like soft, fluffy focaccia bread. Either way, this focaccia bread recipe is delicious and those herb-studded squares will disappear quickly!
what is focaccia bread?
Focaccia (pronounced fuh-kaw-chuh!) is Italy’s traditional flatbread. Dimples in the bread is one of the hallmarks of this style. It’s known to be simple to make, delightfully chewy, with flavors of salt, olive oil, and herbs weaved throughout.
Our recipe stays pretty true to the traditional Italian classic, and we know you’ll love this simple focaccia bread recipe!
how to make focaccia bread
Dough, herbs, and olive oil: it’s always a magical combination! This garlic and herb focaccia bread is no different, but we do think the addition of garlic gives it an extra flavor boost that’s pretty remarkable.
Not only do we add grated garlic to the focaccia dough, but the olive oil that’s drizzled into those cute little bread dimples is also infused with garlic and herbs. Extra garlic and extra herbs = extra yummy and flavorful!
To make this focaccia bread, you’ll need the following ingredients:
- lukewarm water
- active dry yeast or instant yeast
- olive oil
- table salt
- garlic cloves, grated or minced
- fresh thyme, chopped (or your favorite combination of herbs!)
- all-purpose flour
- flaky sea salt (for topping the focaccia bread)
For the garlic and herb olive oil:
- extra virgin olive oil
- garlic cloves, grated or finely minced
- chopped fresh thyme
- chopped fresh rosemary
the focaccia bread-making process
Here’s a quick recap of how to make focaccia bread, but as always, be sure to scroll down to the bottom of the page for the full recipe with all the yummy details!
First, make the garlic herb oil:
- Combine the olive oil and the herbs in a small skillet set over low heat. Cook the mixture, stirring occasionally, for 5-8 minutes. Don’t let the garlic brown!
- Remove from heat and set aside to cool.
Next, make the focaccia dough:
- Proof the yeast in a large bowl by adding the yeast to the warm water and allowing it to dissolve. Stir in the oil, salt, garlic, and herbs.
- Add half of the flour and stir with a spoon for about a minute. Incorporate the remaining flour.
- Tip the dough out onto a lightly floured surface and knead by hand for almost 10 minutes until it becomes smooth and elastic. The dough will be a bit sticky at first, but keep kneading, and do not add any extra flour!
- Oil a fresh bowl with olive oil and place the dough in it. Turn it to coat it with oil. Cover the bowl and let it rise for 30-45 minutes in a warm place.
- Line a 10×15-inch pan with parchment paper and brush it with olive oil. Transfer the rested dough to the pan and stretch the dough until it fills the pan. Drizzle on the garlic/herb oil and spread it across the dough while gently pressing dimples into the dough with your fingers. Sprinkle the focaccia bread with a generous amount of flaky sea salt.
- Let the focaccia dough rise in the pan, uncovered for 30 minutes.
- Bake the focaccia bread at 400°F for 15-18 minutes, or until light golden brown. Remove from the oven and allow it to cool 15 minutes before slicing.
what do you eat focaccia bread with?
Oh, the options! This deliciously tender, herb and garlic-infused bread goes wonderfully with so many foods.
Simplicity is our favorite- we like to serve this herb focaccia bread warm, with garlic herb oil as a dip on the side. Add a few olives, slice it in squares for a charcuterie board. Serve it as a cracker for a bowl of soup or smeared with soft goat cheese. Seriously, focaccia bread is amazing however you choose to enjoy it!
We can’t wait for you to try out this herb focaccia bread recipe! It’s so tasty and a great way to use any fresh herbs from the garden. If you try it, let us know! We love to see your Savor the Best creations. 🙂
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Quick No Knead Dutch Oven Bread: Make this artisan-style, Quick No-Knead Dutch Oven Bread in only two hours! It is moist and tender with a beautiful crunchy crust. No special equipment needed, just a bowl, a spoon and five minutes of mixing time.
- Fresh Pea Soup St. Germain: This bright, thick Fresh Pea Soup St. Germain is a simple, satisfying soup with the full-flavor of freshly picked peas. The lovely pea flavor of this soup has just a hint of fresh leek.
- No Bake Chocolate Covered Strawberry Cheesecake: A sweet strawberry puree gives this cheesecake a bright pink color. More of the strawberry puree gets swirled into the cheesecake and leaves beautiful red ribbons. A rich chocolate ganache covers the cake. Heavenly!
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For the Focaccia Dough:
- 1-1/4 cups lukewarm water
- 1 packet teaspoons (7 g) or 2-1/4 teaspoons active dry or instant yeast
- 2 tablespoons (25 g) olive oil
- 1-1/2 teaspoon table salt
- 3 garlic cloves, grated or minced
- 2 tablespoons chopped fresh thyme (or a combination of herbs)
- 4 cups (500g) all purpose flour
For the Garlic and Herb Olive Oil
- 1 cup extra-virgin olive oil
- 6 garlic cloves, grated or finely minced
- 4 tablespoon chopped fresh thyme
- 4 tablespoon chopped fresh rosemary
- Flaky or coarse salt
Make the Garlic Herb Oil:
Combine the olive oil and herbs in a small skillet set over low heat and cook, stirring occasionally for 5 or 8 minutes. Watch closely, do not let the garlic brown. Set aside to cool.
For the Focaccia Dough:
- Add warm water to a large bowl and sprinkle the yeast over the top and allow to dissolve, about 3-5 minutes. Stir in the oil, salt, garlic and herbs.
- Add half of the flour and stir with a spoon, about 1 minute. Add the remaining flour and stir to incorporate it together.
- Tip the dough out onto a lightly dusted surface and knead by hand for 8 to 10 minutes until it becomes smooth and elastic. The dough will be a little sticky at first, but do not add additional flour.
- Oil another bowl with olive oil and place the dough in and turn it to coat it with oil.
- Cover the bowl with plastic wrap and let it rise for 30 to 45 minutes in a warm area of the kitchen.
- Line a 10x15-inch pan with parchment paper and brush with olive oil. Gently transfer the rested dough to the pan and stretch the dough until it fills the pan.
- Drizzle the dough with 3 or 4 tablespoons of the garlic herb oil and spread it gently with your fingers while pressing dimples lightly in the dough. Sprinkle the focaccia generously with flaky salt.
- Let the dough rise in the pan, uncovered for 30 minutes until puffed.
Bake The Focaccia Bread:
- While the bread is rising in the pan, preheat the oven to 400°F
- Transfer the pan to the middle rack of the oven and bake the focaccia for 15 to 18 minutes, until light golden brown.
- Remove from the oven and transfer the focaccia from the pan to a cooling rack, allow to cool for 15 minutes before slicing.
- Serve the garlic herb oil as a dip with warm slices of focaccia bread.
Store any remaining garlic herb oil in a lidded jar for up to 2 weeks in the refrigerator.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 203mgCarbohydrates: 17gFiber: 1gSugar: 0gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.