Garlic Herb Focaccia Bread

I still remember the first time I made garlic herb focaccia bread, drawn in by its fragrant aroma filling the kitchen as it baked. The golden crust with tender, airy insides instantly became a new favorite for weekend gatherings and cozy dinners alike.

One evening, unexpected guests dropped by and I whipped up this focaccia in no time. Watching them savor slice after slice made me realize this recipe is a true crowd-pleaser.

Ingredients

• Bread Flour: I always choose bread flour for that chewy, airy texture you want in focaccia.
• Extra Virgin Olive Oil: Using high quality oil really elevates the flavor and keeps the crust crisp.
• Fresh Rosemary and Thyme: These herbs bring the bread to life, but you can swap them for whatever you love.
• Garlic: Finely minced to distribute that fragrant punch evenly across the bread.
• Sea Salt: The flaky kind adds that perfect crunch and bursts of saltiness on top.

Instructions

Get Everything Ready:

Measure your ingredients precisely and have your mixing bowl ready. The smell of fresh yeast and flour mingling is the start of something wonderful.

Mix and Knead the Dough:

Stir the flour, salt, and yeast gently before adding water and olive oil. Knead until the dough feels smooth and elastic—soft to the touch but not sticky.

First Rise:

Place the dough in a lightly oiled bowl, cover, and let it rise until doubled. The airy bubbles forming are a good sign you're on the right track.

Shape and Second Rise:

Press your dough into a well-oiled pan and let it rise again. This second rest makes the focaccia irresistibly fluffy inside.

Add Toppings and Bake:

Dimple the surface with your fingertips, drizzle olive oil, and sprinkle garlic, herbs, and flaky salt. The aromas as it bakes fill your kitchen with cozy Italian charm.

Cool and Serve:

Let it cool slightly so the crust sets nicely before slicing. The golden top, slightly crisp and bursting with herbs, is the reward you waited for.

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This bread is more than just food; it became the centerpiece of family celebrations and quiet moments, a symbol of warmth and shared joy in the kitchen.

Keeping It Fresh

Storing focaccia properly keeps its crust crisp and interior soft. Wrap leftovers loosely in foil and warm them gently before serving to revive that fresh-baked feeling.

Adapting Through the Seasons

Whether it&s summer with fresh basil or autumn with sautéed mushrooms, this recipe lets you play with seasonal flavors to keep it exciting year-round.

Serving Ideas That Clicked

I often serve focaccia alongside soups or salads, but it&s amazing as the base for sandwiches too. Oh, and one last thing to try:

• Brush slices with a bit more olive oil just before warming for extra shine and moisture
• Try sprinkling parmesan or chili flakes on top for a twist
• Keep some ready in the freezer for spontaneous gatherings

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Thanks for letting me share this recipe—hope it brings a little more warmth and joy to your kitchen as it did to mine.

Recipe Questions & Answers

→ What type of flour is best for focaccia?

Bread flour is ideal because its higher protein content provides better gluten development, resulting in a chewier texture.

→ How long should the dough rise?

The dough rises twice: first for about 1 hour until doubled, then after shaping, another 30 minutes to develop flavor and texture.

→ Can fresh herbs be substituted?

Yes, you can replace rosemary and thyme with basil, oregano, or parsley depending on your flavor preference.

→ What creates the dimples on focaccia?

Using your fingertips to gently press into the dough before baking creates dimples that help hold olive oil and toppings.

→ How can I add more flavor to focaccia?

Incorporate ingredients like olives or sundried tomatoes before baking for a richer taste.