Garlic Herb Focaccia Bread (Printable)
Airy Italian focaccia with garlic, rosemary, thyme, and olive oil, perfect for sandwiches or sides.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 2 1/4 teaspoons instant dry yeast
04 - 1 1/2 cups lukewarm water
05 - 1/4 cup extra virgin olive oil
→ Topping
06 - 3 tablespoons extra virgin olive oil
07 - 3 garlic cloves, finely minced
08 - 2 tablespoons fresh rosemary, chopped
09 - 2 tablespoons fresh thyme, chopped
10 - 1 teaspoon flaky sea salt
# Directions:
01 - Combine bread flour, fine sea salt, and instant dry yeast in a large bowl; mix thoroughly.
02 - Add lukewarm water and extra virgin olive oil to dry ingredients and stir until a sticky dough forms.
03 - Knead dough on a floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6 to 8 minutes.
04 - Lightly oil a clean bowl, place dough inside, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, until doubled in size.
05 - Oil a 9x13-inch baking pan generously. Press and stretch the dough to fit the pan, cover, and allow it to rise for an additional 30 minutes.
06 - Set oven temperature to 430°F (220°C).
07 - Dimple the dough evenly with fingertips, drizzle with extra virgin olive oil, and sprinkle with minced garlic, chopped fresh rosemary and thyme, plus flaky sea salt.
08 - Bake for 20 to 25 minutes until the surface is golden brown and crisp.
09 - Allow focaccia to cool slightly before slicing and serving.
# Expert Advice:
01 -
- The perfect balance of garlicky warmth and fresh herbs feels like a little secret between friends.
- I love how easy it is to customize with whatever herbs or toppings you have on hand, making it a go-to.
02 -
- Don&t rush the rising times—this is how you get that perfect texture that feels light but still substantial.
- Pressing the dimples deeply enough helps the oil and garlic settle into the bread giving concentrated bursts of flavor.
03 -
- Use your fingertips gently to dimple without deflating the dough completely.
- Extra virgin olive oil quality can make or break the final flavor—choose the best you can.