This easy focaccia bread comes out golden, pillowy-soft, and loaded with the smell of garlic and fresh herbs. The dough doesn’t need a stand mixer or fancy kneading skills just your hands, some good olive oil, and a little time to rise. I first made it on a rainy Sunday afternoon when I wanted something warm and comforting to fill the house with that bakery smell, and now it’s my go-to whenever I need bread that feels special but isn’t stressful.
If you’re looking for other cozy homemade treats, try my Best Carrot Cake Bread Recipe for a sweet morning option, or my Healthy Cinnamon Scones Recipe for a buttery breakfast classic. This homemade focaccia pairs beautifully with soups, makes incredible sandwiches, or works as a Healthy vegan Banana Oatmeal Pancakes Recipe companion for a full brunch spread.
Why You’ll Love This Focaccia Bread
This oven-baked focaccia is perfect for beginners. There’s no stand mixer, no complicated shaping, and no guessing if the dough is ready. The garlic-herb oil does most of the flavor work, and the long rise gives the dough that chewy, airy texture you’d expect from an artisan bread recipe. It’s versatile too slice it for sandwiches, tear it for dipping, or turn it into a focaccia pizza base with your favorite toppings.
You can make it the same day or let it rise slowly in the fridge overnight for even better flavor. Either way, it comes out golden, fragrant, and absolutely worth the wait.
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Ingredients for Easy Focaccia Bread
This Focaccia Bread uses simple pantry staples and fresh herbs.
See Recipe Card Below This Post For Ingredient Quantities
Garlic-Herb Olive Oil
Extra-virgin olive oil: This is the base of the infused oil and adds richness to every bite. Use a good-quality oil since it’s a main flavor.
Garlic cloves: Minced garlic infuses the oil with a mellow, roasted flavor. Cook it low and slow so it doesn’t turn bitter.
Fresh rosemary: Adds a piney, woodsy note that’s classic in Italian bread with herbs. Dried rosemary works too if that’s what you have.
Fresh thyme: Brings a subtle earthiness that balances the garlic and rosemary. Dried thyme is fine as a substitute.
Black pepper: Adds a gentle warmth and depth to the oil.
Dough
Lukewarm water: Activates the yeast and brings the dough together. The temperature should be between 110°F and 115°F warm to the touch but not hot.
Instant yeast: Helps the dough rise and gives the bread its airy texture. One packet is exactly what you need.
Sugar, honey, or maple syrup: Feeds the yeast and helps it foam. Just a pinch does the job.
All-purpose flour: Forms the structure of the bread and gives it that tender crumb. Measure carefully or weigh it if you can.
Fine sea salt: Balances the richness of the olive oil and enhances all the other flavors.
How to Make Focaccia Bread
This Focaccia Bread comes together in a few simple steps.
Make the garlic-herb oil: Combine the olive oil, minced garlic, thyme, rosemary, and black pepper in a cold medium skillet. Cook over low heat for 5 to 10 minutes, stirring occasionally, until the oil smells amazing and the garlic is soft but not browned. Remove from heat and let it cool while you make the dough.
Prepare the dough: In a large bowl, combine the warm water, yeast, and sugar. Stir lightly and let it sit for 5 minutes until it gets foamy on top. Add 1 cup of flour and ¼ cup of the garlic-herb oil. Stir 3 to 4 times until everything is moistened, then let it rest for 5 minutes. Stir in the remaining 1 ½ cups of flour and the salt until a shaggy dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead it 10 to 15 times until it feels smooth and slightly tacky. It doesn’t need to be perfect-just bring it together.
First rise: Place the dough in a large oiled bowl, cover it with a warm, damp towel, and let it rise at room temperature for 1 to 2 hours until it doubles in size. If you want to make it ahead, you can refrigerate the dough in the oiled bowl for 12 to 72 hours, then bring it back to room temperature 2 hours before baking.
Prepare for baking: Preheat your oven to 450°F. Use 2 tablespoons of the garlic-herb oil to coat a 9×13-inch rimmed baking pan. Transfer the dough to the pan and gently press it into place with your fingers. Dimple the surface all over with your fingertips, drizzle the remaining garlic-herb oil on top, and let it rise for 20 to 30 minutes until slightly puffed.
Bake: Bake the dimpled bread for 15 to 20 minutes until the top is golden brown and the edges are crispy. Let it cool completely on a wire rack before slicing.
Ingredient Substitutions and Variations
Flour: You can use bread flour for a chewier texture. Whole wheat flour works too, but use half all-purpose and half whole wheat for best results.
Herbs: Swap rosemary and thyme for oregano, basil, or sage. Fresh herbs give the best flavor, but dried herbs work in a pinch-just use about one-third the amount.
Olive oil: Use any neutral oil if you don’t have olive oil, but the flavor won’t be as rich or classic.
Toppings: Add cherry tomatoes, olives, caramelized onions, or flaky sea salt before baking for extra flavor and texture.
Equipment For Focaccia Bread
Medium skillet: For infusing the garlic-herb oil.
Large mixing bowl: To mix and rise the dough.
9×13-inch rimmed baking pan: Gives you the classic focaccia shape. You can use a 9-inch round or square pan for thicker bread-just bake a few minutes longer.
Wooden spoon or spatula: For stirring the dough.
Wire rack: To cool the bread evenly after baking.
Clean kitchen towel or plastic wrap: To cover the dough while it rises.
How to Store Focaccia Bread
Keep the Focaccia Bread at room temperature in an airtight container or wrapped in foil for up to 2 days. It’s best eaten fresh, but you can warm it in the oven for a few minutes to bring back that crispy crust.
For longer storage, slice the focaccia and freeze it in a freezer-safe bag for up to 1 month. Thaw at room temperature or toast slices straight from the freezer.
Serving Suggestions
This Focaccia Bread is incredibly versatile. Serve it warm with olive oil and balsamic vinegar for dipping, or slice it for sandwiches with roasted vegetables, fresh mozzarella, and pesto. It’s perfect alongside soups, stews, or salads, and makes a beautiful addition to any brunch or dinner spread.
You can also turn it into a focaccia pizza by topping the baked bread with marinara sauce, cheese, and your favorite toppings, then baking until bubbly. It’s a fun, easy way to use up leftovers.
Expert Tips
Use lukewarm water: Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it. Aim for 110°F to 115°F it should feel warm but not hot when you touch it.
Don’t skip the dimpling: Those finger pokes create little wells that hold the garlic-herb oil, which bakes into crispy, flavorful pockets. Press firmly but gently.
Let the dough rise fully: The first rise is what gives focaccia its airy, soft texture. If the dough hasn’t doubled, give it more time.
Preheat the oven: A hot oven gives you that golden, crispy crust. Don’t skip the preheat.
Cool completely before slicing: This lets the crumb set so your slices hold together instead of tearing.
What Makes This Focaccia Bread So Good
This Italian flatbread recipe has a soft, airy crumb and a crispy, olive oil-kissed crust. The garlic-herb oil gets infused gently on the stovetop, so every bite has that deep, roasted flavor without any bitterness. It’s simple enough for a weeknight but impressive enough to serve to guests. You’ll love how the dimples in the dough hold little pools of herbed oil that bake into golden pockets of flavor.
The dough is forgiving, the ingredient list is short, and the whole process feels more like playtime in the kitchen than actual work.
FAQ
What is focaccia bread made of?
Focaccia Bread is made from flour, water, yeast, salt, and olive oil. The dough is enriched with olive oil and often topped with herbs, garlic, or other seasonings. It’s a simple Italian flatbread that’s soft inside and crispy outside.
Is focaccia a healthy bread?
Focaccia Bread is higher in olive oil than regular bread, so it has more calories and fat. But olive oil is a healthy fat, and focaccia made with whole ingredients can be part of a balanced diet. Just enjoy it in moderation.
How is focaccia different from bread?
Focaccia Bread is a type of flatbread with a higher ratio of olive oil, which makes it softer and richer than most yeast breads. The dough is pressed into a pan instead of shaped into a loaf, and it’s traditionally dimpled and topped with herbs or other toppings.
What is focaccia bread called?
Focaccia Bread is an Italian flatbread. In Italy, it’s simply called “focaccia,” though regional variations may have different names. It’s sometimes called “Italian flatbread” or “herb bread” in English.
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Pairing
These are my favorite dishes to serve with Focaccia Bread
Focaccia Bread
Soft, aromatic Focaccia Bread with garlic and herbs that fills your kitchen with irresistible warmth.
Ingredients
Method
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Combine olive oil, minced garlic, rosemary, thyme, and black pepper in a small skillet. Warm gently over low heat, stirring occasionally, until fragrant but not browned, about 5-8 minutes.
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In a large bowl, stir together warm water, yeast, and sugar. Let sit for 5 minutes until slightly foamy.
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Add 1 cup of flour and ¼ cup of the cooled garlic-olive oil mixture to the yeast mixture. Stir until just moistened. Let rest 5 minutes.
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Place dough in a lightly oiled bowl, cover with a warm damp towel, and let rise at room temperature until doubled, about 1-2 hours.
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Oil a 9×13-inch baking pan with 2 tablespoons of the reserved garlic-olive oil mixture.
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Transfer the dough to the pan, gently pressing it to fit. Use fingers to create dimples on the surface, then drizzle remaining garlic-olive oil on top. Let rise 20-30 minutes until slightly puffed.
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Bake the focaccia until golden brown, 15-20 minutes. Remove from oven and cool completely on a wire rack.
Nutrition
Notes
Golden, fragrant focaccia perfect for any occasion. The garlic and herb aroma instantly comforts and fills your home with cozy warmth.
