Garlic Herb Focaccia Bread (Printable)

A pillowy Italian loaf bursting with garlic, rosemary, and olive oil flavors baked to golden perfection.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 2¼ teaspoons instant dry yeast
04 - 1½ cups warm water (about 104°F)
05 - ¼ cup extra virgin olive oil

→ Topping

06 - 3 tablespoons extra virgin olive oil
07 - 3 cloves garlic, finely minced
08 - 2 tablespoons fresh rosemary leaves, chopped
09 - 1 teaspoon flaky sea salt

# Directions:

01 - Combine bread flour, instant dry yeast, and fine sea salt in a large bowl; mix thoroughly.
02 - Add warm water and olive oil to the dry ingredients and stir until a sticky dough forms.
03 - Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6 to 8 minutes.
04 - Place dough into a clean, oiled bowl; cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Lightly oil a 9x13-inch baking pan, transfer the risen dough, and gently stretch to fill the pan.
06 - Cover dough and let it rise again for 30 to 40 minutes until puffed.
07 - Preheat the oven to 425°F.
08 - Mix olive oil, minced garlic, and chopped rosemary in a small bowl.
09 - Dimple the dough surface using fingers, drizzle the garlic-herb oil evenly, ensuring it fills indentations, then sprinkle flaky sea salt.
10 - Bake for 22 to 25 minutes or until golden brown and crisp on top.
11 - Allow focaccia to cool slightly before slicing and serving.

# Expert Advice:

01 -
  • It fills your kitchen with an aroma so good you'll want to bottle it.
  • The dimpled surface catches pools of garlic-herb oil that make every bite taste intentional.
  • Once you master this, you'll never buy focaccia again.
02 -
  • Water temperature matters more than you think—too cold and your yeast sleeps, too hot and you kill it; aim for around 40°C, about as warm as your wrist can comfortably handle.
  • Don't skimp on the second rise; rushing it gives you dense, gummy bread instead of those beautiful airy holes focaccia is famous for.
  • The dimpling step isn't just for show—those little indentations are where the magic happens, trapping oil and salt so every bite tastes intentional.
03 -
  • If your kitchen is cold, turn your oven on for 30 seconds then off, and proof your dough inside—a slightly warm environment cuts rising time and gives more consistent results.
  • Don't be afraid of the dimpling step; really press your fingers in deep so you create actual indentations, not just gentle marks.
  • Brush the hot focaccia with a little more olive oil as soon as it comes out if you prefer a softer crust, or skip this step if you like it crispy.

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