Herbed Garlic Focaccia is a golden, aromatic bread that perfectly balances crisp edges with a tender, airy crumb. Dimpled by hand and generously drizzled with olive oil, garlic, and fresh herbs, this rustic Italian-style flatbread is the ultimate companion to soups, pastas, or simply enjoyed warm from the oven.
Why You’ll Love This Recipe
This focaccia is as satisfying to make as it is to eat. With minimal kneading and a simple rise, it’s a beginner-friendly bread that yields professional results. The herbed topping infuses the crust with flavor and fragrance, while the dimpled surface traps pools of olive oil for that signature crispy texture. Whether served at a dinner party, used for sandwiches, or enjoyed on its own, this bread is a guaranteed crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:
all-purpose flour
salt
active dry yeast
warm water
honey
olive oil
For the herbed topping:
olive oil
garlic, minced
fresh parsley, finely chopped
fresh rosemary, finely chopped
chili flakes
flaky sea salt
Directions
- In a large mixing bowl, combine the warm water, honey, and yeast. Stir gently and let sit for 5–10 minutes until foamy, indicating active yeast.
- Add the flour, salt, and 1/4 cup olive oil to the bowl. Mix with a wooden spoon or dough hook until a sticky dough forms.
- Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 1–2 hours, or until the dough has doubled in size.
- Generously drizzle olive oil into a large baking dish or sheet pan. Transfer the risen dough to the pan, stretching gently to fit the shape. Let rest uncovered for another 30 minutes.
- Preheat the oven to 425°F (220°C).
- Use oiled fingers to press deep dimples all over the surface of the dough, creating pockets for flavor and texture.
- In a small bowl, stir together 3 tablespoons olive oil with minced garlic, chopped parsley, rosemary, and chili flakes. Spoon the mixture evenly over the dough, making sure the garlic and herbs nestle into the dimples.
- Sprinkle the top with flaky sea salt.
- Bake for 20–25 minutes or until golden brown, crisp at the edges, and lightly puffed in the center.
- Let cool slightly before slicing into squares. Serve warm or at room temperature.
Servings and timing
Servings: 12 squares
Prep Time: 15 minutes
Rise Time: 2 hours 30 minutes
Cooking Time: 25 minutes
Total Time: 3 hours 10 minutes
Calories: Approximately 260 kcal per serving
Variations
- Cheese-Topped: Add grated Parmesan or crumbled feta before baking for a savory twist.
- Tomato & Olive: Press halved cherry tomatoes and sliced olives into the dough before baking.
- Sweet Onion Focaccia: Top with caramelized onions and a sprinkle of thyme for a French-inspired variation.
- Whole Wheat Option: Substitute half the flour with whole wheat flour for a nuttier flavor.
- Stuffed Focaccia: Slice in half and fill with roasted vegetables or deli meats for gourmet sandwiches.
storage/reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. To reheat, warm in a 350°F (175°C) oven for 5–10 minutes to revive the crisp edges and soft interior. Avoid microwaving, as it can soften the crust.
FAQs
Can I use instant yeast instead of active dry?
Yes, you can use the same amount. Skip the proofing step and mix it directly with the dry ingredients.
What size pan should I use?
A half-sheet pan (about 13×18 inches) or a 9×13-inch baking dish both work well for this amount of dough.
Do I need to knead the dough?
No kneading is necessary. The dough develops structure during rising and hydration.
Can I let the dough rise overnight?
Yes, cover and refrigerate the dough after mixing. Let it come to room temperature before shaping and baking.
What herbs work best?
Parsley and rosemary are classic, but you can also use thyme, oregano, or basil.
Can I make this gluten-free?
Use a gluten-free all-purpose flour blend designed for yeast baking, and adjust hydration as needed.
Why dimple the dough?
Dimples help trap olive oil and toppings, and prevent the dough from puffing too much during baking.
How do I know it’s done?
The bread should be golden brown on top and firm at the edges. A tap should sound hollow.
Can I double the recipe?
Yes, double the ingredients and bake in two pans or a larger baking sheet, adjusting time slightly if needed.
What can I serve this with?
Focaccia pairs beautifully with soups, salads, pastas, or as a base for sandwiches and appetizer boards.
Conclusion
Herbed Garlic Focaccia is a simple yet stunning bread that delivers both flavor and texture with every bite. With a fragrant blend of garlic, herbs, and olive oil, it’s the kind of recipe that elevates any meal—from weekday dinners to special occasions. Whether you’re a seasoned baker or new to homemade bread, this focaccia is sure to become a favorite.
Print
Herbed Garlic Focaccia
- Total Time: 3 hours 10 minutes
- Yield: 12 squares 1x
- Diet: Vegan
Description
This pillowy focaccia bread is infused with olive oil and dimpled to perfection, then topped with a vibrant mix of chopped herbs, garlic, chili flakes, and sea salt—crispy on the outside, soft on the inside, and irresistibly aromatic.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 3/4 cups warm water
- 1 tablespoon honey
- 1/4 cup olive oil (plus more for pan and topping)
- 3 tablespoons olive oil (for topping)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon chili flakes
- Flaky sea salt, to finish
Instructions
- In a large bowl, dissolve yeast and honey in warm water. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and 1/4 cup olive oil to the bowl. Mix until a sticky dough forms.
- Cover and let rise at room temperature for 1–2 hours until doubled in size.
- Drizzle olive oil into a large baking dish or sheet pan. Transfer dough into the pan and stretch to fit. Let rise again for 30 minutes.
- Preheat oven to 425°F (220°C).
- Using oiled fingers, dimple the dough deeply across the surface.
- In a small bowl, mix the garlic, herbs, chili flakes, and olive oil. Spoon generously over the top of the dough.
- Sprinkle with flaky sea salt.
- Bake for 20–25 minutes until golden and crisp around the edges.
- Cool slightly, slice, and serve warm.
Notes
- Use fresh herbs for the most vibrant flavor and aroma.
- For extra crisp edges, coat the baking pan generously with olive oil.
- This focaccia is best eaten the day it’s made, but can be reheated in the oven the next day.
- Try adding sliced olives, cherry tomatoes, or caramelized onions for a variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
