Garlic Herb Focaccia Bread (Print Version)

Pillowy Italian focaccia featuring garlic, rosemary, and olive oil, ideal for sides or sandwiches.

# What You'll Need:

→ Dough

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

→ Topping

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

# Step-by-Step Guide:

01 - In a large bowl, mix bread flour, instant dry yeast, and sea salt thoroughly.
02 - Add warm water and olive oil to the dry ingredients. 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 a dough hook for 6 to 8 minutes.
04 - Place dough into a clean, oiled bowl. Cover with plastic wrap or a damp towel and allow to rise in a warm place until doubled in size, approximately 1 hour.
05 - Lightly oil a 9x13 inch baking pan. Transfer dough to the pan, gently stretching it to fit. Cover and let it rise again until puffy, about 30 to 40 minutes.
06 - Preheat oven to 425°F. In a small bowl, combine olive oil, minced garlic, and chopped rosemary.
07 - Using fingers, create indentations across the surface of the dough. Drizzle the garlic-herb oil evenly over, making sure to fill the dimples. Sprinkle with flaky sea salt.
08 - Bake in the preheated oven for 22 to 25 minutes, until golden brown and crisp on top.
09 - Allow to cool slightly before slicing and serving.

# Expert Suggestions:

01 -
  • The dough comes together quickly and forgiving enough that even small mistakes won't derail you.
  • Your kitchen will smell so good while it bakes that neighbors might actually knock on your door.
  • It's sturdy enough for sandwiches but soft enough to tear apart and eat plain with just olive oil.
02 -
  • Water temperature matters more than you'd think; if your water is too hot, the yeast won't activate properly, and your bread will barely rise.
  • Don't skip the second rise—this is what creates the pillowy texture that makes focaccia special, not dense and heavy like a regular bread.
  • Those dimples aren't just for looks; they catch the garlic oil and create little pockets of intense flavor throughout the loaf.
03 -
  • If you want a softer crust, brush the focaccia with extra olive oil as soon as it comes out of the oven; if you prefer it crispier, let it cool uncovered.
  • Make extra and freeze it wrapped tightly—it reheats beautifully and tastes nearly as good as fresh.

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