Name: Garlic and Herb Focaccia Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups (500g) bread flour (or all-purpose flour); 2 teaspoons instant yeast; 2 teaspoons fine sea salt; 1¾ cups (420ml) warm water (about 100-110°F); ¼ cup (60ml) extra virgin olive oil (plus ¼–⅓ cup more for pan and topping); 4-6 large garlic cloves, thinly sliced or minced; 2 tablespoons fresh rosemary, chopped (plus extra sprigs); 1 tablespoon fresh thyme leaves; 1 teaspoon dried oregano (or 1 tablespoon fresh); Flaky sea salt for topping

This Garlic and Herb Focaccia is a classic Italian flatbread with a light, airy crumb and golden, crispy crust. Generously infused with fresh minced garlic, extra virgin olive oil, and a medley of fresh herbs like rosemary, thyme, and oregano, it’s baked to perfection with deep dimples that soak up flavorful oil.

Why You’ll Love This recipe in long form

You’ll be obsessed with this Garlic and Herb Focaccia because it delivers restaurant-quality flavor with beginner-friendly simplicity—no stand mixer or intense kneading required. The combination of roasted-like garlic sweetness, bright fresh herbs, and rich olive oil creates an irresistible aroma that fills your kitchen and makes every bite feel special.

The high-hydration dough rises into a beautifully open, spongy texture with those signature deep dimples that cradle pools of herby, garlicky oil for maximum flavor in every bite.

It’s incredibly versatile: serve it warm as an appetizer with dips, alongside pasta or soup, use it for gourmet sandwiches, or just tear off pieces straight from the pan. Friends and family will rave about it, and you’ll love how customizable and forgiving the recipe is—plus it’s naturally vegan!

Yield: 8 serves

Garlic and Herb Focaccia Bread Recipe

Fragrant Garlic and Herb Focaccia: fluffy, olive oil-drenched Italian bread bursting with fresh garlic and aromatic herbs!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 20 minutes

Ingredients

4 cups (500g) bread flour (or all-purpose flour)
2 teaspoons instant yeast
2 teaspoons fine sea salt
1¾ cups (420ml) warm water (about 100-110°F)
¼ cup (60ml) extra virgin olive oil (plus ¼–⅓ cup more for pan and topping)
4-6 large garlic cloves, thinly sliced or minced
2 tablespoons fresh rosemary, chopped (plus extra sprigs)
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano (or 1 tablespoon fresh)
Flaky sea salt for topping

Instructions

Mix the fragrant base! In a large bowl, whisk together flour, instant yeast, and fine salt. Make a well in the center and pour in warm water and ¼ cup olive oil—stir with a spoon or your hands until a shaggy, sticky dough forms.
Build strength with folds. With lightly oiled hands, fold the dough over itself in the bowl 10-12 times—this develops gluten without heavy kneading. Cover and let rest 10 minutes (it’ll feel smoother already!).
First rise for airiness. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm spot for 1 hour or until doubled and bubbly—watch it puff up with excitement!
Prepare the pan lavishly. Pour ¼ cup olive oil into a 9x13-inch rimmed baking sheet or similar pan—tilt and swirl to coat the bottom and sides generously (this is what makes the bottom irresistibly crisp!).
Stretch the dough gently. Transfer the risen dough to the oiled pan. With oiled fingertips, gently stretch it to fill the corners and edges—don’t tear it, just coax it into place.
Rest and preheat. Cover the pan and let the dough rest 20-30 minutes until puffy again. Meanwhile, preheat your oven to 425°F (220°C) with the rack in the middle position.
Dimple like you mean it! Use your fingertips to poke deep dimples all over the dough—it’s fun and creates those perfect little pools for garlic, herbs, and oil.
Add the aromatic magic. Scatter the sliced/minced garlic evenly, then sprinkle chopped rosemary, thyme, and oregano over the top. Press them lightly into the dimples so they stay put.
Drizzle and salt generously. Drizzle 2-3 more tablespoons of olive oil all over, letting it pool in the dimples. Finish with a generous sprinkle of flaky sea salt and any extra herb sprigs—smells incredible already!
Bake to golden perfection! Bake 25-30 minutes until the crust is deep golden and crisp, and the garlic is lightly toasted. Rotate the pan halfway through. Cool slightly in the pan, then transfer to a rack, slice into squares, and serve warm—pure garlicky, herby heaven!

Notes

Use fresh garlic and herbs for the best flavor—pre-minced or dried won’t compare. High-hydration dough is sticky—keep hands and tools oiled. For even more garlic intensity, gently warm garlic slices in the olive oil before drizzling. This focaccia is best enjoyed fresh but reheats beautifully. Naturally vegan.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 542Total Fat 11gSaturated Fat 2gUnsaturated Fat 9gSodium 562mgCarbohydrates 96gFiber 5gSugar 0gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use fresh garlic (not pre-minced) for the best, most aromatic flavor—mince or thinly slice it.
Infuse some garlic into the olive oil by gently heating it first for deeper taste without burning.
Dimple deeply and generously to create pockets that hold the oil, garlic, and herbs.
Generously oil the pan and top for that signature crispy, golden bottom and edges.
Bake on the middle rack at high heat; check early to achieve perfect golden color.
Add herbs and garlic right before baking so they stay vibrant and don’t burn.

Ingredients Notes

Bread flour: Preferred for its higher protein content, giving a chewier, more structured crumb typical of great focaccia—all-purpose flour works well too for a softer result.
Instant yeast: Convenient and fast; no proofing needed, mixes directly into the dry ingredients.
Extra virgin olive oil: The star ingredient—use a high-quality, fruity variety as it’s used in the dough, pan, and generously drizzled on top.
Fresh garlic: Fresh cloves provide the most pungent, authentic garlic flavor—avoid jarred for best results.
Fresh herbs (rosemary, thyme, oregano): Fresh is far superior for bright, aromatic notes; chop finely or leave whole sprigs for rustic look.
Flaky sea salt: Finishing salt like Maldon adds crunch and enhances all the flavors with little bursts of salinity.

Variations and Substitutions

Add roasted garlic cloves pressed into the dough for milder, sweeter garlic flavor.
Mix in other fresh herbs like basil, parsley, sage, or chives for varied herbal profiles.
Sprinkle grated parmesan, pecorino, or asiago on top in the last 5 minutes for cheesy goodness.
Add sun-dried tomatoes, olives, or cherry tomato halves for extra Mediterranean flair.
For a spicy kick, include red pepper flakes or chili oil in the topping.
Use dried herbs if fresh unavailable (use 1/3 the amount—about 1–1½ teaspoons total).
Half whole wheat flour for a nuttier version (add a touch more water if dough feels tight).
Gluten-free: Substitute with a 1:1 GF flour blend plus xanthan gum (texture will be slightly denser).

Storage Options

Store at room temperature in an airtight container or wrapped tightly for up to 2 days—refresh in a 350°F oven for 5-8 minutes to revive crispness. Freeze cut pieces wrapped well for up to 2 months; thaw at room temperature and warm in oven. Avoid refrigerating as it can dry out the bread faster.