Garlic Herb Focaccia Bread

The most delicious focaccia bread is homemade herb focaccia bread! This recipe features garlic and herbs with the crunchy focaccia bread crust.

garlic herb focaccia bread

We’re on the heels of a delightful visit of the talented Erin of the blog Naturally Ella. She made the trek from her home state of Illinois to check out Indianapolis and spend some time together. Though we’d never met before, we quickly got to know each other and had a wonderful weekend cooking, eating, photographing, and laughing together! It was so comforting to hang out with someone who also loves to photograph their food, and doesn’t mind eating it cold, or standing amid a pile of messy dishes.

Homemade focaccia bread is one of our favorite breads to use for sandwiches, or to serve with a meal. This recipe was a collab creation between all of us and a few different sources. To top our garlic herb focaccia bread, we decided on a bunch of fresh herbs from our garden and our favorite flavoring of all, garlic! The garlic herb flavor against the crunch of warm focaccia bread was just perfect.

This garlic herb focaccia bread requires about 3 hours to make, but that time is absolutely worth it! Make it on a weekend when you have time to spare. The first rise time is 1 1/2 hours, and the second rise is 30 minutes. Waiting for the dough to rise helps it form that traditional fluffy texture. The key to good focaccia bread is the olive oil! This focaccia bread is drizzled with olive oil before baking, which brings in that signature crunch.

herb focaccia bread in baking tray

How to make focaccia bread

Focaccia bread starts off like any homemade bread recipe. First, you’ll need to activate the yeast in some warm water (this will take about 10 minutes). Then, you need to combine the two types of flour, sugar, yeast mixture, and olive oil in either a bowl or stand mixer. Once everything is loosely combined, either attach a dough hook to your stand mixer or knead the dough by hand for 10 minutes. The focaccia dough should become smooth and elastic and shouldn’t be too sticky.

Then comes the hard part: waiting for the dough to rise. After the first long rise, punch down the dough to knock the air out, then spread it into the baking pan (this might take some elbow grease!). The dough will then need to rise for another 30 minutes in the pan.

After the second rise, drizzle the focaccia dough with olive oil and sprinkle on the herbs and garlic. Use your knuckle to make indentations in the bread before popping it into the oven. And that’s all it takes to make this garlic herb focaccia bread! Honestly, the hardest part is waiting for the dough to rise. The rest is super easy!

taking photos

Thanks to Erin for all her help, and the wonderful visit!

Looking for more homemade bread recipes?

Outside of this homemade focaccia bread, here are a few of our favorite homemade bread recipes!

This recipe is…

Vegetarian and vegan.

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Garlic Herb Focaccia Bread


1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 16 pieces
  • Category: Bread
  • Method: Baked
  • Cuisine: Italian

Description

The most delicious focaccia bread is homemade herb focaccia bread! This recipe features garlic and herbs with the crunchy focaccia bread crust.


Ingredients

  • 2 cups warm water
  • 2 teaspoons dry yeast
  • 2 cups all purpose flour
  • 2 1/2 cups whole wheat flour
  • 1 teaspoon kosher salt
  • 1/4 cup + 2 tablespoons olive oil, divided
  • 1 teaspoon sugar
  • 4 cloves garlic
  • 2 tablespoons chopped fresh herbs (we used rosemary and basil)
  • Kosher or sea salt
  • 10 x 15-inch baking pan (jelly roll pan)

Instructions

  1. In a bowl, place 2 cups warm water and 2 teaspoons dry yeast. Let stand for about 10 minutes.
  2. In the bowl of a stand mixer (or food processor), add 1 1/2 cups all-purpose flour, 2 1/2 cups whole wheat flour, the yeast mixture, 1 teaspoon kosher salt, 1/4 cup olive oil, and 1 teaspoon sugar. Stir the mixture together a bit using the dough hook from your mixer to start the mixture. Attach the dough hook, and then start to mix the dough on a low speed for about 12 minutes, slowly adding about 1/2 cup all purpose flour as the dough mixes, until the mixture pulls away from the sides of the bowl. (Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes, adding the additional flour in the same way to get the dough to a smooth and elastic consistency.)
  3. Turn the mixture out into an oiled bowl. Cover with a towel, and wait about 1 1/2 hours, until it has doubled in size.
  4. Coat a 10 x 15-inch baking pan (jelly roll pan) with about 1 tablespoon oil. Punch down the dough, then knead it into a ball. Using your fingertips, spread the dough into the baking sheet. Let it rise for about 30 minutes in the pan until puffy.
  5. While you wait, preheat the oven to 475°F. Mince 4 cloves garlic and chop 2 tablespoons fresh herbs.
  6. After 30 minutes, drizzle the bread with 2 tablespoons olive oil, sprinkle with minced garlic and herbs and several pinches of kosher or sea salt. Using your knuckle, make small indentations across the top of the bread, about 1/2 inch deep and about 1/2 inch apart.
  7. Bake until golden brown, about 12 to 15 minutes.

Keywords: Focaccia Bread, Homemade Focaccia Bread, herb focaccia bread

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

13 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 4, 2012 at 6:18 am

    I love focaccia – it’s such a wonderful bread!

  • Reply
    Eve
    June 4, 2012 at 10:40 am

    Perfect timing!! I have part of a homemade pizza dough that I didn’t use on the weekend and now I know what to do with it !! But I’ll have to scrounge in the garden for the herbs because we used most of what was growing for the pizza. I should still be able to find some chives and rosemary, though.

    Thanks so much for this reminder!!

    • Reply
      Sonja
      June 7, 2012 at 8:20 am

      Oh great! Sounds like a perfect idea – I will have to think of that in the future too for pizza dough! Now I’m inspired to try a half-whole wheat crust too :)

  • Reply
    erin
    June 4, 2012 at 11:26 am

    Whoot! Love the photos and our focaccia looks pretty darn tasty (in fact, when I saw this post I was reminded that I have two pieces in the freezer-yum!)

    • Reply
      Sonja
      June 7, 2012 at 8:21 am

      Yay! Thanks again for the fun! :)

  • Reply
    sarah
    June 4, 2012 at 2:14 pm

    I love focaccia bread, but haven’t found recipes I like with whole wheat flour. I’m excited to try this one! And yeah for Erin. She’ lovely. :)

  • Reply
    Jenny
    June 5, 2012 at 7:14 am

    I love focaccia, but somehow I can never get it to come out right. This looks lovely!

    • Reply
      Sonja
      June 7, 2012 at 8:28 am

      We had problems in the past getting it right too! This version worked well for us — finally! :)

  • Reply
    Annie
    June 9, 2012 at 7:27 pm

    I made this bread last night and it turned out fantastically! It was my first try at focaccia and I was so excited there was whole wheat in this recipe, it definitely made the bread better.
    What I did differently:
    1 packet of yeast = 2 1/4 tsp yeast
    Bloomed my yeast in 1 cup of water and added the other cup of warm water when mixing all ingredients together.
    No mixer/dough hook! I was able to knead for about 10 minutes and kept reflouring with all purpose flour-the dough was really sticky.
    Hot oven, kept the temp at 460
    Toppings: More salt(crucial!), fresh rosemary, carmelized onions, cherry tomatoes, and some shredded cheese.
    Thank you for the quality recipe, I was so happy when it came out just right. I look forward to trying more of your recipes!

    • Reply
      Sonja
      June 23, 2012 at 4:42 pm

      Wow, sounds delicious! I like the cherry tomato idea — we may have to try that once we get some cherry tomatoes in the garden. Thanks!

  • Reply
    Jess
    June 25, 2012 at 9:32 pm

    Just made this again. Going to do my usual balsamic portobellos with gouda and arugula this time around (even though your greek bellas were divine). Thanks again for the fabulous recipe!

    • Reply
      Alex
      June 26, 2012 at 10:36 am

      Awesome! Glad you are enjoying the recipe :)

  • Reply
    Evi
    July 11, 2012 at 11:10 am

    This was a great recipe! Fantastic bread that I’ll definitely have to remake again. I did use more garlic and different herbs. My fiance is not a fan of rosemary. Gorgeous pictures!

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