Go Back

Garlic Herb Focaccia the Foolproof Bread That Makes You Look Like a Pro - Crispy, Puffy, and Packed With Flavor

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Bread flour (4 cups / 500 g) – For a chewier texture. All-purpose works in a pinch.
  • Warm water (1 3/4 cups / 415 ml) – Around 105–110°F (40–43°C) to wake up the yeast.
  • Instant or active dry yeast (2 1/4 tsp / 7 g) – One standard packet.
  • Fine sea salt (2 tsp) – For the dough.
  • Sugar or honey (1 tsp) – Helps activate and lightly feed the yeast.
  • Extra-virgin olive oil (1/2 cup + more for the pan) – The star of the show. Use good-quality oil.
  • Fresh garlic (3–4 cloves, finely minced) – For the topping and oil infusion.
  • Fresh herbs (2–3 tbsp chopped) – Rosemary and thyme are classics; parsley or chives also work.
  • Flaky sea salt – For finishing.
  • Optional add-ins: Sliced cherry tomatoes, olives, thinly sliced red onion, or grated Parmesan.

Method
 

  1. Bloom the yeast (if using active dry): In a large bowl, mix warm water and sugar or honey. Sprinkle in the yeast, stir, and let sit for 5–10 minutes until foamy. If using instant yeast, skip the bloom and add it straight to the flour.
  2. Make the dough: Add flour and fine sea salt to the bowl. Stir with a spatula until a shaggy, sticky dough forms. Drizzle in 2 tablespoons olive oil and mix until mostly smooth. The dough should be quite sticky—that’s good.
  3. First rise: Lightly oil the bowl, cover tightly, and let the dough rise in a warm spot until doubled, about 1–1.5 hours. For more flavor and flexibility, refrigerate up to 24 hours after the first 30 minutes at room temperature.
  4. Prep the pan: Generously oil a 9x13-inch pan or a large sheet pan with 2–3 tablespoons olive oil. You want visible oil—this creates that crisp, golden crust.
  5. Pan the dough: Gently transfer the dough to the pan. With oiled fingers, stretch it toward the edges. If it springs back, rest for 10 minutes and try again. Don’t force it.
  6. Second rise: Cover loosely and let it puff up for 30–45 minutes at room temperature. The dough should look airy and relaxed.
  7. Make garlic-herb oil: In a small bowl, combine 1/4 cup olive oil, minced garlic, and chopped herbs. Let sit 10 minutes to infuse. If you prefer a gentler garlic flavor, warm the oil on low heat for 2–3 minutes, then cool.
  8. Dimple and top: Preheat oven to 450°F (230°C). With oiled fingers, press straight down into the dough to create deep dimples all over. Spoon the garlic-herb oil evenly on top so it pools in the dimples. Add flaky sea salt and any optional toppings.
  9. Bake: Bake 18–24 minutes until the top is golden and the edges are deeply browned and crisp. Rotate the pan once for even color if needed.
  10. Finish and rest: While hot, brush with a little more olive oil for shine and flavor. Cool in the pan for 10 minutes, then transfer to a rack. Slice and serve warm.