Garlic Herb Focaccia – The Foolproof Bread That Makes You Look Like a Pro
Let’s be honest—homemade bread sounds intimidating. All that kneading, proofing, and praying that your dough actually rises? No thanks. But focaccia? Now that’s a different story.
Focaccia is the ultimate lazy person’s bread—minimal effort, no fancy shaping, and it comes out looking rustic and bakery-worthy every single time. It’s crispy on the outside, fluffy and chewy on the inside, and packed with garlic, olive oil, and fresh herbs.
Oh, and the best part? It only requires a few basic ingredients you probably already have in your kitchen.
Why You’ll Love This Recipe
✅ No fancy techniques required – If you can mix, let it sit, and press dimples into dough, you can make this.
✅ Crispy, golden crust + soft, airy interior – The dream texture combo.
✅ Perfect for dipping – Pair it with olive oil and balsamic, soup, or just eat it straight up.
✅ Incredibly forgiving dough – Focaccia is one of the easiest breads to work with.
✅ Smells like heaven while baking – Garlic + fresh herbs + bread = pure happiness.
Ingredients (Just 5 Main Ones!)
- 4 cups all-purpose flour – Bread flour works too for extra chewiness.
- 2 tsp salt – Essential for flavor (because bland bread is a crime).
- 2 ¼ tsp active dry yeast (1 packet) – Helps the dough rise and get all fluffy.
- 1 ½ cups warm water – Not too hot, or you’ll kill the yeast (aim for bathwater temp).
- ¼ cup olive oil – Gives the bread that signature soft-yet-crispy texture.
For Topping:
- 2 tbsp olive oil (extra for drizzling) – You want this bread to be rich and golden.
- 3 cloves garlic, minced – Because garlic makes everything better.
- 1 tbsp fresh rosemary (or thyme, or both!) – Classic focaccia flavor.
- Flaky sea salt – That irresistible salty crunch on top.
How to Make Garlic Herb Focaccia
Step 1: Activate the Yeast
In a large bowl, mix warm water, yeast, and a pinch of sugar (optional but helps the yeast wake up). Let it sit for 5-10 minutes until it’s foamy and bubbly—that’s how you know your yeast is alive and ready to go.
No foam? Your yeast is probably dead (RIP), so start over with fresh yeast.
Step 2: Make the Dough
To the yeast mixture, add flour, salt, and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
Transfer to a lightly floured surface and knead for about 5 minutes—just until it’s smooth and elastic. You’re not looking for perfection here; focaccia is forgiving.
Step 3: First Rise (Let the Magic Happen)
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
(Don’t rush this—good bread needs time to develop flavor and structure!)
Step 4: Shape and Second Rise
Once risen, punch down the dough (yes, literally punch it down to release the air). Transfer it to a well-oiled 9×13-inch baking pan or a lined baking sheet and gently stretch it out. It doesn’t have to be perfect—rustic is the goal.
Cover and let it rise again for 30-40 minutes.
Step 5: Make Those Iconic Dimples
Drizzle 2 tbsp olive oil over the dough, then use your fingertips to press deep dimples all over. This helps create that signature focaccia texture and holds all the garlicky-herby goodness.
Step 6: Add Toppings
Sprinkle on minced garlic, rosemary, and a generous pinch of flaky sea salt.
Step 7: Bake Until Golden Perfection
Bake at 425°F (220°C) for 20-25 minutes or until golden brown and crispy on top. The smell alone will make you want to rip into it immediately, but…
Step 8: Let It Cool (If You Can Wait)
Brush with a little extra olive oil, let it cool for 10 minutes, and then dive in.
How to Make It Even Better
🔥 Add cheese – Sprinkle parmesan or mozzarella on top before baking for extra flavor.
🌶️ Spicy kick – Drizzle with chili oil or add crushed red pepper flakes.
🫒 Olive lover’s dream – Press some sliced olives into the dough before baking.
🍅 Sun-dried tomato magic – Dot the top with sun-dried tomatoes for a Mediterranean vibe.
How to Store & Reheat
- Store at room temp for up to 2 days (wrap in foil or an airtight container).
- Fridge: Keeps for up to 5 days but may dry out a little.
- Reheat in the oven at 350°F (175°C) for 5 minutes to get it crispy again.
Pro tip: Focaccia freezes beautifully! Slice it up, wrap in plastic, and freeze for up to 3 months.
Final Thoughts
Garlic Herb Focaccia is one of the easiest, most rewarding breads you’ll ever make. It’s golden, crispy, garlicky, and packed with flavor—the kind of bread you can eat straight from the pan, no toppings necessary.
So whether you’re serving it with soup, using it for sandwiches, or just dipping it in olive oil like a true Italian, one thing is certain: once you make this, you’ll never go back to store-bought focaccia again.
