Go Back
+ servings
Overhead shot of freshly baked focaccia.
Print Recipe
5 from 3 votes

Garlic Herb Focaccia

Traditional Italian focaccia bread, made with olive oil, garlic and herbs, and baked to golden-brown perfection.
Prep Time1 hour 45 minutes
Cook Time20 minutes
Total Time2 hours 5 minutes
Course: Bread
Cuisine: Italian
Keyword: bread recipe with yeast, how to make bread, rosemary focaccia
Servings: 12
Calories: 283kcal

Ingredients

  • 2 ¼ teaspoons active dry yeast, (1 packet)
  • 1 ½ cups warm water
  • 1 tablespoon sugar
  • 4 cups all-purpose flour
  • 1 tablespoon kosher salt, plus more for sprinkling
  • ¾ cup olive oil, plus more for greasing and drizzling
  • 2 cloves garlic, finely minced
  • 1 to 2 sprigs fresh rosemary, stems removed and leaves chopped
  • 1 to 2 sprigs fresh thyme, stems removed and leaves chopped

Instructions

  • Whisk together the yeast, water, and sugar in a stand mixer fitted with the whisk attachment. Allow this mixture to sit for 5 minutes, to “bloom” the yeast.
  • Switch to the dough hook attachment. Add the flour, salt, and olive oil to the bowl. Mix on low speed for 2 to 3 minutes, or until combined.
    Add 2 to 3 tablespoons of flour if the mixture is sticking to the mixing bowl.
  • Remove the dough from the mixer, and knead by hand on a floured surface for an additional 4 to 5 minutes, adding more flour IF needed to prevent sticking.
    The dough is ready when you can poke it with your finger, and the indentation slightly bounces back. If the dough is still sticky, or doesn’t bounce back, add more flour and knead for another few minutes.
  • Grease a large bowl with olive oil, and place the dough into the bowl, rolling it around to coat it in the oil.
    Cover the bowl with a damp towel, and allow it to rise in a warm environment for 1 to 2 hours, or until doubled in size.
  • Generously grease a 9x13 inch baking pan with tall sides (at least 2 inches). Gently punch the dough to release air, place it on the baking pan, and, using your fingers, flatten it out to fit the shape of the pan.
  • Cover the dough with a damp towel, and let it rest for another 30 to 45 minutes.
  • Preheat the oven to 400°F.
  • Using your fingers, poke deep holes into the dough, all the way to the baking sheet.
  • Sprinkle salt, garlic, rosemary, and thyme over the top of the bread. Then drizzle with 1 to 2 tablespoons of olive oil.
  • Bake for 20 to 25 minutes, or until the top of the bread is lightly golden-brown.
  • Remove from oven and immediately take the bread out of the pan and transfer it to a wire rack; let cool for 10 to 15 minutes before cutting.
  • Serve warm with additional olive oil for dipping, if desired.

Nutrition

Calories: 283kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 585mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg