Garlic Herb Focaccia Bread

Discovering garlic herb focaccia bread was like unlocking a new chapter in my baking adventures, filling my home with the irresistible aroma of fresh herbs and roasted garlic that instantly made any day feel special.

I remember the first time unexpected guests dropped by and I whipped up this focaccia on a whim—by the time it came out of the oven, everyone was already planning the next get-together around it.

Ingredients

• Bread flour: I reach for this because it gives the dough that perfect chewy texture, making every bite just right
• Extra-virgin olive oil: Adds a rich, fruity flavor and helps keep the crust crisp; don’t skimp here
• Fresh herbs: Rosemary, thyme, and parsley bring the bright, fragrant notes that make this bread sing
• Garlic: Roasted gently to soften its bite and release a warm, inviting aroma
• Lukewarm water: The perfect temperature to wake up the yeast without killing it
• Instant yeast: The reliable starter for that lovely rise every time

Instructions

Get Everything Ready:

Combine bread flour, salt, and sugar in a large bowl. Dissolve yeast in lukewarm water and pour into flour along with olive oil; mix until a sticky dough forms.

Time to Knead:

Knead by hand for 10 minutes or with a stand mixer for 5 to 6 minutes until the dough becomes smooth and elastic—feel it spring back gently when pressed.

First Rise Magic:

Place dough in an oiled bowl covered lightly and let it rise in a warm spot until doubled, about 1 hour; the room fills with that warm yeasty smell.

Prep the Pan:

Grease a 9x13-inch pan well, then press the risen dough in, stretching it to all corners. Cover and let it rise again for 30 minutes while you prepare the garlic herb oil.

Herb Oil Time:

Warm olive oil gently with minced garlic over low heat for 2 to 3 minutes to release fragrance without browning; remove from heat and stir in chopped rosemary, thyme, and parsley.

Make Those Dimples:

Use fingertips to poke deep dimples in dough, then spoon the herbed garlic oil evenly over, pushing some into the crevices; sprinkle with flaky sea salt and cracked black pepper.

Bake to Perfection:

Bake at 220°C (430°F) for 22 to 25 minutes until the crust turns golden and crisp; the scent fills every corner of the kitchen.

Cool and Enjoy:

Let the focaccia cool slightly before slicing; best served warm or at room temperature alongside your favorite dishes.

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This focaccia quickly became more than just bread; it turned into the centerpiece of cozy dinners, celebrations with friends, and even quiet mornings where a slice with olive oil felt like a warm hug.

Keeping It Fresh

Once cooled, storing focaccia in a paper bag helps maintain that crisp crust while keeping the inside soft. If it gets a bit stale, a quick toast brings it back to life beautifully.

Serving Ideas That Clicked

I love slicing it thick for sandwiches or tearing it up alongside a hearty soup. Drizzling a bit of balsamic reduction over warm slices was a surprising hit at the last brunch.

A Time This Recipe Saved the Day

When unexpected guests arrived with hungry smiles, this recipe was my go-to. Quick to prepare, it turned an ordinary evening into a memorable feast.

• Don’t forget to oil your fingers generously when dimpling the dough to prevent sticking
• A pinch of flaky sea salt on top elevates the flavor enormously
• Try adding grated Parmesan before baking for a cheesy twist everyone loved

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Enjoy baking this focaccia as much as eating it—it’s the kind of recipe that gets better every time you make it. Thanks for sharing this kitchen moment with me!

Common Recipe Questions

→ What herbs are used in this bread?

Fresh rosemary, thyme, and parsley are combined with roasted garlic to create the flavorful topping.

→ How do you achieve the signature dimples in focaccia?

Use your fingertips to gently press down into the dough just before adding the topping, creating small indentations.

→ Can dried herbs be used instead of fresh?

Yes, dried herbs can substitute fresh ones, but use about half the quantity to avoid overpowering the flavor.

→ What type of oil is recommended for this bread?

Extra-virgin olive oil is ideal for both the dough and the garlic-herb topping, providing richness and aroma.

→ How long should the dough rise?

Allow the dough to rise for about 1 hour initially, then an additional 30 minutes after shaping in the pan for best texture.

→ Is this bread suitable for vegetarians?

Yes, it contains only plant-based ingredients and no animal products.