Description
Soft and fluffy garlic herb focaccia with a golden, olive-oil–rich crust and fragrant herbs. This classic Italian-style bread is perfect as a side, sandwich base, or dipped in olive oil and balsamic.
Ingredients
Dough
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1½ teaspoons salt
- 1¼ cups warm water (about 110°F / 43°C)
- ¼ cup olive oil, plus more for drizzling
Topping
- 3 cloves garlic, minced
- 1½ teaspoons dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme or oregano
- Flaky sea salt, for topping
Instructions
- Activate Yeast: In a large bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy to activate the yeast and ensure it is living.
- Make Dough: Add flour, salt, and olive oil to the bowl. Mix until a soft, slightly sticky dough forms, combining all ingredients thoroughly.
- Knead Dough: Transfer dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic, developing the gluten structure.
- First Rise: Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise for 1–1½ hours until doubled in size.
- Prepare Oven and Pan: Preheat the oven to 425°F (220°C) and oil a 9×13-inch baking pan to prevent sticking and promote a crisp crust.
- Shape Dough: Press the risen dough into the prepared pan evenly. Use your fingers to dimple the surface, creating signature focaccia texture.
- Add Toppings: Drizzle the dough generously with olive oil, then sprinkle the minced garlic, herbs (rosemary and thyme or oregano), and flaky sea salt evenly over the top.
- Final Rest: Let the dough rest for 15 minutes to relax before baking, allowing flavors to meld.
- Bake: Place the pan in the oven and bake for 20–25 minutes until the focaccia is golden brown and cooked through.
- Cool and Serve: Remove from oven and let cool slightly before slicing to serve warm as a side or sandwich base.
Notes
- For extra flavor, add sliced olives or cherry tomatoes before baking.
- Brush with olive oil immediately after baking for a softer crust.
- Store focaccia at room temperature for up to 2 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
