This garlic herb focaccia yields a golden, dimpled loaf with a crisp crust and soft, airy interior. The aroma of roasted garlic and fresh herbs fills your kitchen as it bakes. It’s surprisingly simple to make and perfect for sopping up olive oil or serving alongside pasta.
Looking for Garlic Herb Focaccia inspiration? You'll love what we have! Explore more Savory Snacks recipes or discover our Dinner Ideas favorites.
Why You’ll Love This Garlic Herb Focaccia
- Layered savory flavor: Fresh herbs and roasted garlic create aromatic, fragrant bites.
- Simple & therapeutic: Minimal hands-on work with satisfying dimple-pressing.
- Endlessly versatile: Great alone, for sandwiches, salads, or as pizza base.
- Perfect texture: Crisp, oil-soaked bottom and soft, airy, chewy interior.
Ingredients & Tools
- 500 g bread flour
- 360 ml lukewarm water
- 7 g instant yeast
- 9 g fine sea salt
- 60 ml extra virgin olive oil, plus more for the pan and drizzling
- 1 head garlic, cloves separated and peeled
- 2 tbsp fresh rosemary leaves, roughly chopped
- 1 tbsp fresh thyme leaves
- Flaky sea salt, for finishing
Tools: A 9×13 inch baking pan, a small bowl for mixing, and a pastry brush (optional but helpful).
Notes: Using bread flour is key here for that chewy, structured crumb, but all-purpose will work in a pinch. And don’t skimp on the olive oil—it’s not just for flavor; it’s what gives the focaccia its signature crisp crust and moist interior.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 5 g |
| Fat: | 7 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 10 | Prep Time: 25 minutes (plus 2-3 hours rising) | Cook Time: 20-25 minutes | Total Time: About 3.5 hours
Before You Start: Tips & Ingredient Notes
- Check your yeast’s date. Old yeast is the number one reason doughs don’t rise properly. If you’re unsure, you can proof it by mixing it with a pinch of sugar and the warm water—it should get foamy within 5-10 minutes.
- Lukewarm water is crucial. You want it to feel warm to the touch but not hot—around 105-115°F (40-46°C). Too hot, and you’ll kill the yeast; too cold, and the rise will be very slow.
- Don’t be shy with the oil in the pan. A generous pour of olive oil in the bottom of your baking pan isn’t just for non-stick purposes; it’s what fries the bottom of the dough, creating an incredibly crisp and flavorful crust.
- Fresh herbs make a world of difference. While dried herbs can be used in a pinch, the bright, aromatic quality of fresh rosemary and thyme is really what makes this focaccia sing. If you must use dried, use one-third the amount.
How to Make Garlic Herb Focaccia
Step 1: Make the Dough. In a large bowl, whisk together the bread flour, instant yeast, and fine sea salt. Create a well in the center and pour in the lukewarm water and 2 tablespoons of the olive oil. Use a sturdy spatula or your hands to mix until a shaggy, sticky dough forms. It will be quite wet—this is perfect and will result in an open crumb.
Step 2: The First Rise. Drizzle a little more olive oil over the dough and turn it to coat lightly. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has roughly doubled in size and is bubbly. A long, slow rise is your friend here for developing flavor.
Step 3: Prepare the Pan and Toppings. While the dough rises, pour a generous 2-3 tablespoons of olive oil into your 9×13 inch baking pan, tilting to coat the bottom and sides completely. For the garlic, you can either thinly slice the cloves or give them a quick roast. To roast, toss the peeled cloves with a teaspoon of oil and bake at 375°F (190°C) for 10-15 minutes until soft and lightly golden—this will mellow their flavor beautifully.
Step 4: Shape the Dough. Once the dough has risen, gently deflate it by folding it over itself a few times in the bowl. Then, pour the dough directly into the oiled pan. Using oiled fingertips, gently press and stretch the dough to fit the pan. Don’t force it if it springs back; just let it rest for 5-10 minutes and then continue pressing until it reaches the corners. It doesn’t have to be perfect.
Step 5: The Second Rise and Dimpling. Cover the pan and let the dough rise again for another 45-60 minutes, until it’s puffy. Towards the end of this rise, preheat your oven to 425°F (220°C). Now for the fun part: dimpling! Oil your fingers again and press straight down firmly all over the surface of the dough, creating deep indentations that will become little pools for the oil and herbs.
Step 6: Add Toppings and Bake. Drizzle another 2 tablespoons of olive oil all over the dimpled dough, letting it pool in the wells. Evenly scatter the roasted or raw garlic slices and the fresh rosemary and thyme. Sprinkle generously with flaky sea salt. Bake for 20-25 minutes, until the top is a deep golden brown and the bottom is crisp and sounds hollow when tapped.
Step 7: Cool and Serve. As soon as it comes out of the oven, you can brush the top with a little more olive oil for extra gloss and flavor. Let the focaccia cool in the pan for about 10 minutes before carefully transferring it to a wire rack. This brief cooling period helps the structure set, but honestly, it’s best served warm.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature.
- Freezer: Wrap tightly in foil and freeze for up to 3 months.
- Reviving: Toast slices in a toaster oven or hot skillet to restore crispness.
Serving Suggestions
Complementary Dishes
- A hearty bowl of minestrone or pasta e fagioli — The focaccia is perfect for dunking into the rich, savory broth, soaking up every last delicious drop.
- A classic Italian antipasto platter — Serve slices alongside olives, cured meats, cheeses, and marinated vegetables for a stunning and easy appetizer spread.
- Your favorite pasta dish — It’s the ultimate sidekick for any pasta, from a simple aglio e olio to a rich, meaty Bolognese, perfect for cleaning the plate.
Drinks
- A crisp Italian white wine like Pinot Grigio or Vermentino — The wine’s bright acidity cuts beautifully through the richness of the olive oil and complements the herbal notes.
- A light-bodied, citrusy pale ale — The beer’s carbonation and hop bitterness provide a refreshing contrast to the bread’s savory, oily character.
- Sparkling water with a lemon wedge — A simple, non-alcoholic option that cleanses the palate between each wonderfully savory bite.
Something Sweet
- Affogato — A scoop of vanilla gelato or ice cream drowned in a shot of hot espresso. The contrast of hot and cold, bitter and sweet, is a perfect, simple ending.
- Lemon ricotta cookies — Their soft, cake-like texture and bright, zesty flavor are a lovely, light follow-up to the savory, garlicky bread.
- Dark chocolate and a glass of Vin Santo — A few squares of high-quality dark chocolate alongside a sweet dessert wine for dipping creates a sophisticated and effortless finale.
Top Mistakes to Avoid
- Using hot water to activate the yeast. This is a classic error. If the water is too hot, it will kill the yeast and your dough won’t rise at all. Lukewarm is the goal—it should feel comfortable on your wrist.
- Adding too much flour during kneading. The dough is supposed to be sticky and wet. Adding excess flour will make your focaccia dense and tough instead of light and airy. Trust the process and use oil on your hands instead.
- Skimping on the olive oil in the pan. That layer of oil is what fries the bottom of the bread, giving it an incredible texture and flavor. A dry pan will lead to a pale, soft bottom crust.
- Under-baking the focaccia. You’re looking for a deep, golden-brown top and a crisp bottom. If you take it out too early, the interior can be gummy. Don’t be afraid of a little color—it equals flavor.
Expert Tips
- Tip: For an even more intense garlic flavor, infuse your olive oil. Gently warm about 1/2 cup of olive oil with a few smashed garlic cloves and your herbs for 10-15 minutes over low heat. Let it cool, then use this fragrant oil for drizzling in the pan and over the top.
- Tip: If your kitchen is cool, create a warm proving spot. Turn your oven on for just one minute, then turn it off. The residual warmth is the perfect, draft-free environment to help your dough rise beautifully.
- Tip: For a super bubbly, open crumb, try a cold ferment. After mixing the dough, cover it and let it rise slowly in the refrigerator for 12-24 hours. This develops an even more complex, slightly tangy flavor.
- Tip: Revive leftover focaccia by toasting it. If it loses its crispness the next day, simply pop slices in a toaster oven or a hot skillet for a few minutes. It’s almost as good as new.
FAQs
Can I make this focaccia dough ahead of time?
Absolutely, and I highly recommend it for deeper flavor. After the first rise in the bowl, you can punch it down, cover it tightly, and refrigerate it for up to 3 days. The cold slows the yeast activity and develops a more complex taste. When you’re ready to bake, let the dough sit at room temperature for an hour before shaping it into the pan for its final rise.
Can I use all-purpose flour instead of bread flour?
You can, but the texture will be slightly different. Bread flour has a higher protein content, which creates more gluten and gives the focaccia its characteristic chewy, airy structure. With all-purpose flour, the crumb will be a bit softer and more cake-like. It will still be delicious, just a different texture.
Why is my focaccia dense and not airy?
This usually points to one of three issues: old yeast that didn’t activate properly, the dough didn’t rise long enough in a warm enough spot, or too much flour was incorporated, making the dough stiff. Remember, a wet, sticky dough is what you’re aiming for, and patience during the rising stages is non-negotiable for that light, open crumb.
How should I store leftover focaccia?
Store any cooled leftovers in a paper bag at room temperature for up to 2 days. A plastic bag will trap steam and make the crust soft. For longer storage, wrap it tightly in foil and freeze for up to 3 months. Reheat frozen focaccia directly in the oven, still wrapped in the foil, until warm.
Can I add other toppings?
Of course! Focaccia is a fantastic canvas. Thinly sliced cherry tomatoes, caramelized onions, Kalamata olives, or even a light sprinkling of grated Parmesan cheese are all wonderful additions. Just be mindful of very wet toppings (like fresh tomatoes), as they can release liquid and make the dough soggy—a quick pat dry can help.
Garlic Herb Focaccia
Make this easy, golden Garlic Herb Focaccia with a crisp crust and soft interior. Perfect for dipping, sandwiches, or pasta night. Get the recipe now!
Ingredients
For the Dough
-
500 g bread flour
-
360 ml lukewarm water
-
7 g instant yeast
-
9 g fine sea salt
-
60 ml extra virgin olive oil (plus more for the pan and drizzling)
For the Toppings
-
1 head garlic (cloves separated and peeled)
-
2 tbsp fresh rosemary leaves (roughly chopped)
-
1 tbsp fresh thyme leaves
-
Flaky sea salt (for finishing)
Instructions
-
In a large bowl, whisk together the bread flour, instant yeast, and fine sea salt. Create a well in the center and pour in the lukewarm water and 2 tablespoons of the olive oil. Use a sturdy spatula or your hands to mix until a shaggy, sticky dough forms. It will be quite wet—this is perfect and will result in an open crumb.01
-
Drizzle a little more olive oil over the dough and turn it to coat lightly. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has roughly doubled in size and is bubbly. A long, slow rise is your friend here for developing flavor.02
-
While the dough rises, pour a generous 2-3 tablespoons of olive oil into your 9x13 inch baking pan, tilting to coat the bottom and sides completely. For the garlic, you can either thinly slice the cloves or give them a quick roast. To roast, toss the peeled cloves with a teaspoon of oil and bake at 375°F (190°C) for 10-15 minutes until soft and lightly golden—this will mellow their flavor beautifully.03
-
Once the dough has risen, gently deflate it by folding it over itself a few times in the bowl. Then, pour the dough directly into the oiled pan. Using oiled fingertips, gently press and stretch the dough to fit the pan. Don’t force it if it springs back; just let it rest for 5-10 minutes and then continue pressing until it reaches the corners. It doesn't have to be perfect.04
-
Cover the pan and let the dough rise again for another 45-60 minutes, until it’s puffy. Towards the end of this rise, preheat your oven to 425°F (220°C). Now for the fun part: dimpling! Oil your fingers again and press straight down firmly all over the surface of the dough, creating deep indentations that will become little pools for the oil and herbs.05
-
Drizzle another 2 tablespoons of olive oil all over the dimpled dough, letting it pool in the wells. Evenly scatter the roasted or raw garlic slices and the fresh rosemary and thyme. Sprinkle generously with flaky sea salt. Bake for 20-25 minutes, until the top is a deep golden brown and the bottom is crisp and sounds hollow when tapped.06
-
As soon as it comes out of the oven, you can brush the top with a little more olive oil for extra gloss and flavor. Let the focaccia cool in the pan for about 10 minutes before carefully transferring it to a wire rack. This brief cooling period helps the structure set, but honestly, it’s best served warm.07
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