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- 4 cups all-purpose flour - 1 tablespoon instant yeast - 2 teaspoons salt - 1 tablespoon sugar - 1 ½ cups warm water (about 110°F) - 1/4 cup olive oil (plus more for drizzling) - 6 cloves garlic, minced - 2 teaspoons dried oregano - 2 teaspoons dried rosemary - Freshly cracked black pepper (to taste) - Sea salt for topping - Fresh rosemary sprigs for garnish To make garlic herb focaccia bread, gather your ingredients first. High-quality ingredients make great bread. Use all-purpose flour for the best texture. Instant yeast makes rising fast and easy. Salt and sugar balance the flavors. Warm water activates the yeast and helps the dough rise. Olive oil adds moisture and richness. Now, let’s talk about the herbs. Fresh herbs add bright flavor. I love using garlic, oregano, and rosemary. You can adjust these herbs based on your taste. - Cheese (like Parmesan or mozzarella) - Olives or sundried tomatoes - Additional fresh herbs Feel free to customize your focaccia. Adding cheese like Parmesan gives it a savory twist. Chopped olives or sundried tomatoes add a nice touch of flavor. You can also toss in extra fresh herbs for more aroma and taste. {{ingredient_image_1}} Start by mixing warm water, sugar, and instant yeast in a large bowl. Let this sit for 5 minutes until it gets frothy. This shows the yeast is alive. Next, add 4 cups of all-purpose flour, 2 teaspoons of salt, and 1/4 cup of olive oil to the yeast mix. Use a wooden spoon or your hands to mix until you have a shaggy dough. Now, move the dough to a lightly floured surface. Knead the dough for about 5 to 7 minutes. You want it to be smooth and elastic. Once done, place the dough in a greased bowl and cover it with a kitchen towel. Let it rise in a warm spot for about 1 hour. It should double in size. After the first rise, punch the dough down. Transfer it to a greased baking sheet or large pan. Gently stretch and press the dough to fit the shape of the pan, about 1 inch thick. Cover it again with a towel and let it rise for another 30 minutes. Preheat your oven to 425°F (220°C). After the second rise, use your fingers to poke deep dimples all over the dough. In a small bowl, mix minced garlic, dried oregano, dried rosemary, and some cracked black pepper. Drizzle olive oil over the dough, then sprinkle the garlic and herb mix on top. Finish with a sprinkle of sea salt. Bake for 20 to 25 minutes, or until golden brown. When done, let it cool slightly before serving. Enjoy the delicious aroma and flavor! To get the best texture, knead the dough well. Kneading builds gluten, making bread chewy. Aim for about 5-7 minutes of kneading. After kneading, let the dough rest. This helps it rise. Place the dough in a warm spot and cover it. When the dough doubles in size, it’s ready. A good tip is to poke the dough lightly. If it springs back slowly, it’s risen enough. To boost the garlic flavor, try using roasted garlic. Roasting gives it a sweet, rich taste. Mix it into your dough or add it to the topping. For herbs, combine fresh rosemary and thyme. They add a bright, earthy taste. You can also sprinkle in some fresh basil for a twist. Experiment with different herbs to find your favorite mix. Focaccia is best served warm. Cut it into squares and place it on a wooden board. Drizzle some olive oil on top for a nice shine. You can also add a sprig of fresh rosemary for a pretty look. For dips, balsamic vinegar pairs well. Olive oil with herbs is another great choice. Both add more flavor to your focaccia experience. Enjoy it fresh with friends or family! Pro Tips Use Fresh Herbs: Fresh rosemary and oregano can elevate the flavor of your focaccia significantly compared to dried herbs, providing a more aromatic and vibrant taste. Experiment with Toppings: Try adding sliced olives, sun-dried tomatoes, or caramelized onions for a unique twist on traditional focaccia. Resting Time Matters: Allow the dough to rest longer during the second rise for an even more airy texture. This can enhance the overall lightness of the bread. Serve Warm: Focaccia is best enjoyed fresh out of the oven. Serve it warm with a drizzle of quality olive oil or a side of balsamic vinegar for dipping. {{image_2}} You can switch up the herbs in your focaccia to match your taste. Using fresh herbs adds a bright flavor. Try fresh rosemary, thyme, or basil instead of dried. Always chop them finely for even distribution. You can also mix different herbs for a unique blend. Customizable toppings make the focaccia fun. Add sliced olives, sun-dried tomatoes, or even roasted red peppers. Sprinkle cheese like mozzarella or Parmesan on top for extra flavor. If you prefer a spicy kick, add red pepper flakes. The options are endless! Incorporating cheese takes your focaccia to another level. Instead of just herbs, try mixing in Parmesan or mozzarella into the dough. The cheese will melt and create a delicious, gooey texture. You can also play with sweet variations. Caramelized onions add a rich, sweet taste. Try adding figs or honey for a sweet twist. These toppings give the focaccia a nice balance of sweet and savory. The joy of focaccia is in its versatility, so feel free to experiment! How do you store leftover focaccia? Start by letting it cool completely. Wrap it tightly in plastic wrap. You can also place it in a sealable bag. This keeps it fresh for up to three days. Store it at room temperature, away from heat. What are the best containers for freshness? Use an airtight container. A glass or plastic container works well. Make sure it is big enough for the focaccia. This helps avoid any squishing. How can you freeze focaccia? First, let it cool. Then, slice it into pieces. Wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag. Squeeze out the air and seal it tight. You can freeze it for up to three months. What are the best thawing and reheating tips? To thaw, remove the focaccia from the freezer. Leave it in the fridge overnight. For quick thawing, you can leave it at room temperature for a few hours. To reheat, place it in a preheated oven at 350°F. Heat for about 10 minutes, or until warm. Enjoy it fresh again! Focaccia needs to rise twice. The first rise takes about 1 hour. This allows the dough to double in size. After shaping, let it rise again for 30 minutes. This second rise helps create a light texture. Yes, you can! Use baking powder instead of yeast. The dough will not rise the same way. It will be denser and less chewy. You can also try using sourdough starter for more flavor. If your dough isn’t rising, check the yeast. Make sure it’s fresh and active. Warm water must be the right temperature, about 110°F. If it’s too hot or too cold, the yeast won’t work. Try placing the dough in a warmer spot. If all else fails, you can let it rise longer. You now have all the tools to make perfect focaccia. We covered ingredients, steps, and tips to elevate your baking. Remember, kneading and resting are key for great texture. You can also personalize your focaccia with different toppings and herbs. Store leftovers properly or freeze them for later. Embrace creativity in your cooking and enjoy the process. Homemade focaccia will impress your friends and family. Happy baking!

Garlic Herb Focaccia Bread

A delicious and aromatic focaccia bread infused with garlic and herbs, perfect for serving warm.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian
Servings 12
Calories 150 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 tablespoon instant yeast
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1.5 cups warm water (about 110°F)
  • 0.25 cups olive oil (plus more for drizzling)
  • 6 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary
  • 1 to taste freshly cracked black pepper
  • 1 to taste sea salt for topping
  • 1 sprigs fresh rosemary for garnish

Instructions
 

  • In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy.
  • Add the flour, salt, and 1/4 cup of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
  • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
  • Place the kneaded dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
  • Preheat your oven to 425°F (220°C).
  • Once the dough has risen, punch it down and transfer it to a greased baking sheet (or a large baking pan). Gently stretch and press the dough to fit the shape of the pan, about 1 inch thick.
  • Cover the dough again with a towel and let it rise for another 30 minutes.
  • After the second rise, use your fingers to poke deep dimples all over the surface of the dough.
  • In a small bowl, mix the minced garlic, dried oregano, dried rosemary, and some cracked black pepper. Drizzle olive oil generously over the dough, then sprinkle the garlic and herb mixture evenly on top.
  • Finish with a sprinkle of sea salt over the entire surface.
  • Bake in the preheated oven for 20-25 minutes or until golden brown and fragrant.
  • Once baked, remove from the oven and let it cool slightly in the pan before transferring to a wire rack. Garnish with fresh rosemary sprigs.

Notes

Cut the focaccia into squares and serve warm on a wooden board, garnished with a drizzle of olive oil and a sprig of fresh rosemary for an inviting presentation. Enjoy with a side of balsamic vinegar for dipping!
Keyword bread, focaccia, garlic, herbs