Our focaccia bread recipe is easy to make. You don’t need fancy equipment and only 30 seconds of kneading time. The secret to the best focaccia is a great olive oil. We use a 1/2 cup of olive oil in this recipe, so use an olive oil you love. I often use Partanna olive oil since it’s mid-range in price and tastes great in this bread recipe.
For the herbs, we love a combination of rosemary and thyme. I love fresh herbs, but I have added tips for using dried herbs in the recipe below. For plain focaccia with no herbs or garlic, leave them out and use plain olive oil.
PREPARATION TIME
PREP
COOK
TOTAL
You Will Need
1/2 cup (120ml) extra-virgin olive oil
2 garlic cloves, finely minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon fresh ground black pepper
1 cup (235ml) lukewarm water, about 110 °F to 115 °F
2 ¼ teaspoons instant yeast, one 1/4-ounce packet
1/4 teaspoon sugar, honey or maple syrup
2 ½ cups (325g) all-purpose flour
1 teaspoon fine sea salt
Directions
1Combine olive oil, minced garlic, thyme, rosemary, and black pepper in a cold medium skillet. Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic. You are not looking to add color to the garlic. Keep the temperature low and remove the skillet from the heat before the garlic browns. Set aside and allow to cool.
2In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let it sit for 5 minutes.
3Add 1 cup of the flour and 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
4Stir in the remaining 1 ½ cups of flour and the salt. When the dough comes together, transfer it to a floured board and knead 10 to 15 times until smooth–see video for reference.
5Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let it rise until doubled in size, for 1 to 2 hours.
1When the dough has doubled in size, preheat the oven to 450 °F (232 °C).
2Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9 x 13-inch rimmed baking sheet. See the tips below for other pan sizes.
3Transfer the dough to the baking sheet, then gently press it into the pan. Use your fingers to dimple the dough, then drizzle the top with the remaining garlic-olive oil mixture. Let the dough rise for 20 to 30 minutes until it puffs slightly.
4Bake until golden brown, 15 to 20 minutes, and then let the baked focaccia bread cool completely on a wire rack.
