You can now enjoy the fluffy, soft texture of this garlic and fresh herbs focaccia bread recipe with minimal fuss and effort using our foolproof method! Whatever you're having for dinner, you'll want some delicious homemade Italian focaccia to go with it.
2cupsWaterwarm, 480 mL, between 100–110°F, 38–43°C
2teaspoonsGranulated sugar
2teaspoonsActive dry yeastor Instant dry yeast, slightly less than 1 standard packet
¼cupExtra virgin olive oil60 mL
1tablespoonKosher salt
4½-5cupsAll-purpose flouror bread flour (spoon and leveled), plus more for hands
Topping
5tablespoonsExtra virgin olive oil75 mL, or more as needed, divided
2Garlic clovesminced
3-4tablespoonsfresh herbssuch as basil, thyme, and rosemary, chopped (or 2 Tablespoons dried herbs)
Coarse saltsprinkle
Black pepperfreshly ground, sprinkle
Instructions
Preparations
Pour half of the warm water into the bowl of a stand mixer and mix in the sugar and yeast. Leave it for 5 minutes to froth up.
Pour the remaining warm water into the bowl with the olive oil, salt, and 1 cup of flour. Fit the stand mixer with the dough hook and mix on low for 30 seconds, then add the 3 ½ cups of flour and beat on low speed for 2 minutes.
The dough should come away from the bowl after 2 minutes. If it is still sticky, add another ½ cup of flour and beat for another 30 seconds.
Transfer the dough to a lightly floured surface and knead it for 1 to 2 minutes until the focaccia dough is soft to the touch and it springs back when pressed.
Place the dough in a bowl lightly greased with olive oil and cover it with a towel or plastic wrap. Let the dough rise in a warm place for around 2 hours until the dough has risen and doubled in size.
Once the dough has doubled in size, punch it down with your fingers, then transfer it to a baking sheet or dish (oiled well with olive oil), and stretch the dough to fit your baking dish.
Cover the baking dish with plastic wrap and refrigerate for 1 to 2 hours. For the best flavor, let the dough sit in the fridge for longer (between 12 to 24 hours).
Finely chop the fresh garlic and coarsely chop the fresh rosemary and mix them with 3 tablespoons of olive oil in a small bowl.
Remove the dough from the refrigerator and preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
Once the focaccia bread dough has risen slightly and come to room temperature, make loads of dimples (indents) into it using your fingers - across the whole surface area.
Spread the garlic and herb olive oil over the top of the focaccia using a pastry brush, then sprinkle coarse salt and freshly cracked black pepper over the top.
Cooking Instructions
Bake the homemade focaccia in the preheated oven for around 22 minutes until the top is golden brown. If you want it even browner, put it under the broiler for the last 5 minutes.
Remove the fresh garlic and rosemary focaccia bread from the oven and let it rest for 5 minutes before slicing and serving.
Recipe Notes
Bread thicknessYou can make this focaccia as thick or thin as you’d like. Just use a bigger baking pan for a thinner focaccia and a smaller dish for a thicker focaccia.Making the dough by handWhile I highly recommend using a stand mixer for this recipe, you can also make the dough by hand. To do so, combine the dry ingredients in a large bowl, then make a well in the center. Pour in the wet ingredients, then use your hands to mix and knead everything together for about 10 minutes or until the dough is smooth and elastic.Create a warm environment for the dough riseAn easy way to help the focaccia dough rise on a cold day is to preheat the oven to 150°F (66°C), then turn it off and place the bowl with dough inside the warm oven with the door ajar. The heat from the oven will keep the dough warm and allow it to rise faster.