Herb Garlic Focaccia Bread
This herb garlic focaccia bread bakes up golden and dimpled, with a crackly olive-oil crust giving way to a soft, airy crumb underneath. Studded with roasted garlic and fresh herbs, it's the kind of bread that disappears within minutes of hitting the table.
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Herb Garlic Focaccia Bread
A soft, airy Italian flatbread topped with fresh herbs, roasted garlic, and flaky sea salt, baked until golden and crisp at the edges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons sugar
- 2 teaspoons fine sea salt
- 1 3/4 cups warm water (about 110°F)
- 6 tablespoons extra virgin olive oil, divided, plus more for greasing
- 6 cloves garlic, minced, divided
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon flaky sea salt, for topping
- 1/2 teaspoon freshly cracked black pepper
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add flour, 2 tablespoons olive oil, and fine sea salt to the yeast mixture. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook for 5-6 minutes.
- Place the dough in a well-oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
- Generously grease a 9×13-inch baking pan with olive oil. Punch down the dough and transfer it to the pan, stretching it gently to fill the corners.
- Cover loosely and let rise again for 30-45 minutes until puffy.
- Preheat oven to 425°F (220°C). Drizzle the remaining 4 tablespoons olive oil over the dough.
- Using your fingertips, press deep dimples all over the surface of the dough.
- Scatter minced garlic, rosemary, and thyme evenly over the top, pressing lightly into the dimples.
- Sprinkle with flaky sea salt and cracked black pepper.
- Bake for 22-25 minutes, until the top is deep golden brown and the edges are crisp.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.
Notes
For extra flavor, brush the baked focaccia with warm garlic-infused olive oil right out of the oven. Store leftovers wrapped at room temperature for up to 2 days, or freeze for up to 2 months.
Frequently Asked Questions
What makes herb garlic focaccia bread so soft and airy?
The high hydration dough and a generous amount of olive oil are key to a soft, airy herb garlic focaccia bread. The olive oil coats the gluten strands, keeping the crumb tender while the dimples trap steam for a light texture.
Can I make herb garlic focaccia bread ahead of time?
Yes, you can prepare the dough a day ahead and let it do its first rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking your herb garlic focaccia bread.
Why do you press dimples into focaccia dough?
Dimpling creates little pockets that hold olive oil, garlic, and herbs, giving herb garlic focaccia bread its signature texture and preventing the top from ballooning up unevenly while baking.
How do I store and reheat leftover focaccia?
Wrap leftover herb garlic focaccia bread in foil or an airtight container and store at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore the crisp crust.
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