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Garlic Herb Focaccia bread
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Garlic Herb Focaccia Bread Recipe

Prep Time20 minutes
Cook Time22 minutes
Rest/Rise Time2 hours 5 minutes
Total Time2 hours 45 minutes

Ingredients

  • Warm water – Not hot. Think “comfortable bath ” not “lava.”
  • Active dry yeast – The magic that makes bread fluffy.
  • Sugar – Just a pinch to wake up the yeast not to sweeten the bread.
  • All-purpose flour – Simple reliable, no drama.
  • Olive oil – Be generous. Focaccia thrives on it.
  • Salt – Because bland bread is a crime.
  • Fresh garlic – The more the merrier. Measure with your heart.
  • Dried or fresh herbs – Rosemary thyme, oregano, or whatever you love.
  • Flaky sea salt – Optional but highly encouraged for that bakery vibe.
  • Bold tip: Use good olive oil. You’ll taste it.

Instructions

  • Wake Up the Yeast
  • Mix warm water, sugar, and yeast in a bowl. Stir once and let it sit for 5–10 minutes. If it gets foamy and smells like bread dreams, you’re golden. If not… your yeast might be expired (rude).
  • Make the Dough
  • Add flour, salt, and olive oil to the yeast mixture. Stir until a sticky, shaggy dough forms. It will look messy. That’s normal. This dough prefers rustic charm over perfection.
  • First Rise (a.k.a. Do Nothing Time)
  • Cover the bowl and let the dough rise until doubled, about 1–1½ hours. Put it somewhere warm and forget about it. This is your break—use it wisely.
  • Prep the Pan
  • Drizzle olive oil generously into a baking pan. Transfer the dough in, then flip it once so it’s fully coated. Oil = flavor + no sticking. Win-win.
  • The Famous Focaccia Dimple
  • Using oiled fingers, gently press dents all over the dough. Don’t be shy—this is the fun part. Those dimples hold olive oil and flavor like tiny bread pockets.
  • Second Rise
  • Cover and let it rise again for 20–30 minutes. Yes, again. Bread likes attention.
  • Add the Toppings
  • Drizzle more olive oil (because obviously), sprinkle garlic, herbs, and flaky salt. This is where it starts smelling unfairly good.
  • Bake
  • Bake at 400°F (200°C) for 20–25 minutes until golden and irresistible. Cool slightly, then try not to eat half the pan immediately.