Homemade Garlic and Herb Focaccia Bread
There’s nothing quite like the smell of freshly baked bread wafting through your kitchen, is there? This Homemade Garlic and Herb Focaccia Bread takes things up a notch by infusing the dough itself with garlic and herbs, ensuring every single bite is packed with flavor.
With its golden crust, pillowy interior, and fragrant topping of olive oil, flaky salt, and extra herbs, this focaccia is perfect for tearing into with friends or using as a base for sandwiches.
Plus, you don’t need to be a bread wizard to nail this one—just follow along, and we’ll have you baking like a pro in no time!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Activate Your Yeast
Start by mixing warm water, yeast, and a pinch of sugar in a bowl. Let it sit until it becomes frothy—this means your yeast is alive and ready to work its magic! Pro tip : If your yeast doesn’t bubble up after about 5-10 minutes, check the expiration date or try again with fresh yeast.
Step 2: Infuse the Dough with Flavor
In a large mixing bowl, combine flour, salt, minced garlic, chopped fresh herbs (like rosemary and thyme), olive oil, and the activated yeast mixture. Stir until a shaggy dough forms. Knead it on a lightly floured surface until smooth and elastic. The garlic and herbs will release their oils and fragrance as you knead, creating a beautifully aromatic dough.
Step 3: Let It Rise
Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rest in a warm spot until it doubles in size. Patience pays off here—this step gives your focaccia its signature airy texture.
Step 4: Shape and Top the Dough
Once risen, gently press the dough into a baking sheet lined with parchment paper. Use your fingertips to dimple the surface (this creates those iconic focaccia craters). Drizzle generously with olive oil, then sprinkle additional minced garlic, fresh herbs, flaky sea salt, and cracked black pepper over the top for an extra layer of flavor.
Step 5: Bake Until Golden
Pop the tray into a preheated oven and bake until the focaccia turns golden brown and smells absolutely irresistible. Keep an eye on it—the edges should crisp up while the center stays soft and pillowy.
Pro Tips
- Double the garlic : For true garlic lovers, increase the amount of minced garlic in both the dough and topping.
- Use fresh herbs : Fresh rosemary, thyme, or basil elevate the flavor profile significantly compared to dried herbs.
- Don’t skip the dimples : Those little indentations help hold all the delicious olive oil and toppings in place!
- Warmth matters : Place your dough in a draft-free area to rise properly—near a sunny window or on top of the stove if it’s cool in your kitchen.
- Make it ahead : You can prep the dough the night before, refrigerate it overnight, and bake it fresh the next day.
Storage
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
- To freeze, wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Reheat frozen slices in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
Homemade Garlic and Herb Focaccia Bread
Description
This Garlic and Herb Focaccia Bread is infused with minced garlic and fresh herbs right into the dough for maximum flavor. Topped with olive oil, more herbs, and flaky salt, it’s a must-make for any carb lover.
Ingredients
Instructions
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In a small bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until frothy.
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In a large mixing bowl, whisk together flour and fine sea salt. Add 2 minced garlic cloves, 1 tablespoon fresh rosemary, 1 teaspoon fresh thyme (if using), the activated yeast mixture, and 3 tablespoons of olive oil. Mix until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. The garlic and herbs will release their fragrance as you knead, infusing the dough with flavor.
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Grease a clean bowl with olive oil, place the dough inside, and cover with a kitchen towel. Let rise in a warm, draft-free area for 1-1.5 hours, or until doubled in size.
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Punch down the risen dough and transfer it to the prepared baking sheet. Gently stretch and press it into a rectangle shape, about ½-inch thick. Use your fingertips to create dimples across the surface.
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Drizzle generously with olive oil, ensuring it pools in the dimples. Sprinkle the remaining minced garlic, rosemary, thyme, flaky sea salt, and cracked black pepper evenly over the top.
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Bake for 20-25 minutes until golden brown and fragrant. Cool slightly before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 44g15%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Double the recipe if you’re feeding a crowd—it disappears fast!
- Experiment with other herbs like oregano, parsley, or sage for variety.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
