Garlic herb focaccia is one of those breads that feels both rustic and refined, perfect for sharing with friends or enjoying as a comforting snack. The combination of fresh rosemary, thyme, and garlic creates a fragrant aroma that fills the kitchen and invites you to slow down and savor the moment. Baking this focaccia is a rewarding experience, especially when you see the dough rise and transform into a golden, crispy loaf.

I love how this recipe strikes a balance between simplicity and flavor. It doesn’t require any fancy ingredients or equipment, just a bit of patience and a few pantry staples. The dough is soft and tender inside, with a slightly crisp crust that’s enhanced by the olive oil and herbs on top. It’s a versatile bread that pairs beautifully with soups, salads, or even just a drizzle of good olive oil.

Making focaccia from scratch is also a great way to get comfortable with basic bread-making techniques like kneading and proofing. It’s forgiving enough for beginners but still satisfying for more experienced bakers. Plus, the leftovers (if there are any!) make excellent sandwiches or a quick snack warmed up the next day.

Overall, this garlic herb focaccia is a wonderful addition to any home baker’s repertoire, offering a delicious and approachable way to enjoy fresh, homemade bread.

Quick Facts

Recipe Highlights

I often bake this garlic herb focaccia when I want something comforting yet a bit special. The aroma of fresh rosemary and garlic filling the kitchen is always a treat. It’s one of those breads that’s surprisingly simple to make but feels like a little celebration every time. Whether I’m serving it alongside a soup or just nibbling it with olive oil, it never disappoints.

• Uses simple, everyday ingredients that are easy to find.
• Develops fundamental bread-making skills like kneading and proofing.
• Offers a fragrant and flavorful loaf with fresh herbs and garlic.
• Versatile enough to serve with a variety of meals or as a snack.
• Can be customized with different herbs or toppings to suit your taste.
• Makes a great homemade gift or centerpiece for casual gatherings.

What You’ll Need

Here’s what you’ll need to make this flavorful focaccia from scratch. Most are pantry staples, with fresh herbs adding a nice touch.

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 cloves garlic, thinly sliced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• Coarse sea salt, for sprinkling
• Optional: 1 tablespoon grated Parmesan cheese

How to Make It

Follow these steps to create a soft, herb-infused focaccia with a crispy top.

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast over it. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil, stirring until a sticky dough forms.
3. Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
5. Preheat oven to 425°F (220°C). Lightly oil a 9×13-inch baking pan.
6. Punch down the dough and transfer it to the pan. Press it out evenly with your fingers, creating dimples across the surface.
7. Drizzle with olive oil, scatter sliced garlic, rosemary, thyme, and sprinkle coarse sea salt and Parmesan if using.
8. Let the dough rest for another 20 minutes to puff slightly.
9. Bake for 20-25 minutes until golden brown and crisp on top.
10. Remove from oven and cool slightly before slicing and serving.

Helpful Tips

A few pointers to make your focaccia turn out beautifully every time.

• Use warm water but not too hot to activate yeast without killing it.
• Don’t skip the dimpling step — it helps trap olive oil and toppings for flavor.
• Let the dough rise in a draft-free, warm spot to encourage good fermentation.
• If you like a softer crust, cover the focaccia with foil halfway through baking.
• Experiment with different herbs or add olives and sun-dried tomatoes for variety.

Ingredient Swaps

If you don’t have some ingredients on hand, here are some easy swaps.

• Replace all-purpose flour with bread flour for a chewier texture.
• Use dried herbs instead of fresh; reduce quantity by half.
• Swap olive oil with avocado oil or melted butter for a different flavor.
• Use garlic powder if fresh garlic isn’t available, sprinkling it over before baking.
• Try adding chopped fresh basil or oregano in place of rosemary and thyme.

Storage Tips

To keep your focaccia fresh and tasty, follow these storage tips.

• Store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days.
• For longer storage, freeze slices in a zip-top bag and thaw at room temperature or toast directly from frozen.
• Reheat in a warm oven or toaster oven to restore crispness before serving.
• Avoid refrigerating as it can dry the bread out quickly.

What to Serve With It

Here are some ideas to serve alongside your focaccia for a complete meal.

• A bowl of tomato basil soup or minestrone.
• A fresh green salad with lemon vinaigrette.
• Marinated olives and assorted cheeses.
• A simple charcuterie board with cured meats and pickles.

Common Questions

Some common questions about making focaccia, answered.

Nutritional Info