Garlic Herb Focaccia Bread

Garlic Herb Focaccia Bread is an Italian classic with many uses. It can be served with bruschetta as an appetizer, made into sandwiches or as a side to pasta!

Garlic Herb Focaccia Bread
Garlic Herb Focaccia Bread

Garlic Herb Focaccia Bread


7 tbsp olive oil, divided

2 garlic cloves, minced (2 tsp)

1 tbsp dried Italian seasoning

1 ½ cups water

2 tbsp sugar

3 tbsp olive oil

1 tbsp dry active yeast

3½ cups flour

1¼ tsp salt


In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.

Coat a 9” x 13” pan with cooking spray. Drizzle 2 tbsp olive oil over the bottom of the pan.

In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature. (See my recommendation for kitchen thermometers here).

Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.

In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.

Scoop batter into prepared pan, cover and let rise for 60 minutes.

Preheat the oven to 375℉.

Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.

Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.

Serve warm or at room temperature.

12 servings, 185 calories per serving

Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.



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14 Replies to “Garlic Herb Focaccia Bread”

  1. I love garlic bread, thanks for this Garlic Herb Focaccia Bread recipe and for the whole step by step process described how to make it.
    I haven’t really made garlic bread myself yet, but I did make cornbread recently. I need to check if you have a recipe for cornbread on your website, but if you don’t, I’ll be happy if you ever post one. I like your ideas and like to follow your advice. Thanks!
    I wish you all the best and kind regards,

  2. Great article you have here and thank you for sharing. The steps of baking focaccia bread are quite easy to follow and I think am going to bake one sooner or later. What other toppings would you recommend apart from garlic herbs or can I just put any topping I like?

    1. You can top it with anything you wish!  My favorite topping is roasted peppers and onion topped with Parmesan but the possibilities are endless.  Many people even use it to make pizza.  Please let me know what you decide to do with it!

  3. Mmmmm. Just thinking of this one I’m licking my lips. I often make fresh homemade pizza, but I have never attempted the garlic. After reading this recipe I’m wondering why not, it seems so simple and sounds so good. I would never have even considered adding yeast to this, bet it tastes amazing.

    1. I’ve made pizza using focaccia bread and it does make for an interesting variation.  And while many do make their focaccia using baking powder, yeast has always been my go-to.  It’s good either way!

  4. This garlic focaccia bread is just simply scrumptious looking from the olive oil sheen to the golden brown glaze on top. This recipe is so simple. I could make this right now and serve it after an hour of setting. Watch the yeast rise to a poof is so much fun The tips for heating and stirring the yeast really saves time and the extra hint on a kitchen thermometer is an excellent touch. 

  5. Thanks for that great recipe. I will certainly give it a go the next time I am looking to supplement a meal with garlic bread.

    Do you think this recipe would work if I were to use a gluten-free flour blend instead of regular flour? Or maybe whole wheat flour?

    Our family has a celiac and a type 1 diabetic that needs to be considered when meal planning.

    Always looking for great new recipes to thank you.

    1. I don’t use gluten-free flour but I’m told it can be substituted for regular flour at a 1:1 ratio.  Substituting whole wheat flour at a 1:1 ratio will also work but will result in a denser, less leavened bread as wheat flour is heavier than all-purpose flour.  Please let me know what you decided to try and how it came out!  

  6. I would like to try preparing this bread. I would give it a personal touch by adding rosemary to the ingredients. I really like the flavor rosemary introduces so I find myself using it a lot.

    Did you know rosemary is a rich source of antioxidants and anti-inflammatory compounds, which are thought to help boost our immune system?

    1. I don’t know much about the health benefits of spices but thank you for the information.  I do think this bread would taste great with the addition of rosemary.

  7. Great recipe, easy to follow and resulted in a tasty bread. Might try using thinly sliced black olives and cherry tomatoes next time.

    1. I seem to remember that you made me a very pretty one using cherry tomatoes and something else to make a flower decoration. If you have a picture, could you post it? Maybe someone who is more artistic than I am can use it to recreate their own masterpiece!

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