Garlic Rosemary Herb Focaccia - Sally's Baking Addiction (2024)

This simple 6 ingredient focaccia dough is a wonderful starting point for many different flavors, including garlic rosemary herb focaccia. The homemade bread is chewy and soft in the center with a mega crisp exterior. For the BEST flavor, let the dough rest in the refrigerator overnight. Olive oil seeps down and infuses every bite. You’ll love it!

Let’s make focaccia!! I’ve been working on perfecting focaccia for awhile. Focaccia is an Italian yeast bread. At the heart of it, focaccia is pizza dough without the sauce and cheese. Though it appears plain, focaccia is anything but boring. Its defining characteristics are the olive oil infused flavor and deliciously crisp exterior. Olive oil enrobes the entire crust, seeping into the interior as the bread bakes. Herbs and garlic are popular toppings, but you can add anything like olives, tomatoes, sesame seeds, parmesan cheese, pine nuts, pesto, caramelized onions, and more.

Pizza is a meal, but focaccia can be part of a meal, an appetizer, a soup dipper, a sauce soaker-upper, and even the crust of a sandwich or panini. I particularly enjoy serving it in the summer and always include it on my menu of Memorial Day recipes. Regardless of how and when it’s served, this garlic rosemary herb focaccia is remarkably chewy, rich, and flavorful.

Video Tutorial: Garlic Herb Focaccia

Sit back, relax, and watch as I walk through each step in this garlic rosemary herb focaccia recipe. In fact, most of the “work” is hands-off while the dough rises and rests so you can literally sit back and relax when it’s your turn to make it!

Only 6 Ingredients in Focaccia Dough

Focaccia dough comes together with only 6 basic ingredients. Whether or not you’re a seasoned baker, I bet you have most of these items in your kitchen. This recipe yields a big pan of bread and leftovers freeze wonderfully. (We’ve been snacking on test recipes for weeks now!) If you don’t need that much bread on hand, feel free to halve the recipe.

Let’s quickly discuss the importance of each ingredient.

1. Yeast: Yeast raises focaccia bread. If you’re nervous about working with yeast, I encourage you to review my Baking with Yeast guide. You can use active dry or instant yeast. I played around with different amounts and ultimately favored the bread with less yeast than some other recipes call for. The flatter the focaccia, the more the interior is infused with the olive oil and toppings!
2. Sugar: 2 teaspoons of sugar feeds the yeast.
3. Warm Water: When combined with liquid and sugar, yeast makes dough rise. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
4. Salt: A lot of focaccia’s flavor comes from salt and this dough requires a lot of it. For the best flavor, I strongly recommend using kosher salt.
5. Olive Oil:Some recipes only call for olive oil as the topping, but adding olive oil to the dough creates a richer-tasting bread. You’ll also use it to coat the pan and top the dough before baking, just like we do when we make pesto pizza. Use your favorite kind—I prefer extra virgin olive oil.
6. Bread Flour or All-Purpose Flour: I tested this focaccia with both and prefer the bread flour variety. Both are great, but bread flour has a higher protein content so it yields a chewier texture. This recipe calls for 4.5–5 cups of flour, and if using bread flour, you’ll need closer to 4.5 cups since it absorbs more water. If using all-purpose flour, you’ll need closer to 5 cups. It all depends on how sticky the dough feels. Adding a bit too much or too little flour won’t ruin the recipe, so don’t be nervous.

See Also

The Best Flour for Sourdough Starter and Sourdough BreadA Simple Sourdough Focaccia | The Perfect LoafHow to Make Your Bread More Sour9.392 - Understanding and Selecting Sourdough for Health Benefits - Extension

How to Make Garlic Herb Focaccia

Focaccia is a very simple bread. This recipe requires a rise, plus a considerable amount of “resting” in the refrigerator. Most of the dough’s flavor is developed during this cold resting period, so I don’t recommend rushing it. You can’t rush good bread.

1. Make the dough:Mix the ingredients together, and then knead the dough by hand or with your mixer. I like doing this by hand and you can watch me in the video, or in my separate How to Knead Dough tutorial.
2. Let the dough rise:Place dough into a greased bowl, cover tightly, then set aside to rise for about 2–3 hours.
3. Flatten dough out onto a baking pan: Punch down the risen dough to release the air, then use your hands to flatten the dough out onto an oiled baking sheet. If the dough keeps shrinking, cover it for 5 minutes to let the gluten settle.
4. Let the dough rest in the refrigerator: The cold temperature slows down the rising. In fact, there’s so little yeast that the dough will hardly rise at all during this step. Let it rest in the refrigerator for as little as 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours, just like with my artisan bread recipe. You won’t regret it!
5. Remove from the refrigerator:Let the dough hang out on the counter as you preheat the oven and prep the toppings. It will rise a little bit, but not much.
6. Preheat oven:Focaccia bakes in a very hot 450°F (232°C) oven.
7. Dimple the dough: A good stress reliever! Use your fingers to dimple the entire surface of the dough just like we do when making veggie pizza. The dimples give the olive oil and toppings “a place to go.” This step is fun!
8. Add toppings: A simple blend of fresh garlic, rosemary, thyme, and basil is a favorite, but I have plenty of focaccia topping suggestions listed below. No matter which topping you use, drizzle olive oil all over the surface.
9. Bake: Bake until golden brown. I set the oven to broil for the last minute to really crisp up the surface. Highly recommended!

The dough stretches to fit a large baking sheet. You can also divide the dough in half for 2 smaller focaccia loaves. I love that there’s no rolling pin or complicated shaping required.

After the dough rests in the refrigerator, dimple it with your fingers, then add toppings:

Make Ahead Recipe

As mentioned above, the longer the dough rests, the better it tastes. Focaccia is a convenient make-ahead recipe since you can do most of the work the day before serving. The bread tastes AWESOME warm from the oven, but it lasts all day if you want to bake it several hours prior to serving. Leftovers keep well for a few days or even a few months in the freezer, but some of the crispiness is lost over time. However, a few minutes in a preheated oven quickly brings leftover focaccia back to life!

Freezing dough: You can also freeze focaccia dough just as you would freeze pizza dough. After the dough rises in the mixing bowl, punch it down to release the air, coat it with a little olive oil, then cover and freeze for up to 3 months. Thaw in the refrigerator. Once thawed, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Finally, shape the dough on the baking sheet and continue with the recipe.

Focaccia Toppings

Garlic & rosemary herb focaccia is a classic favorite, but you can customize it with various toppings. There’s truly no limit and here’s a list to prove it. Leave out the garlic and herbs (or keep them!), drizzle the dough with the olive oil, then add any of these toppings:

1. Everything Bagel Seasoning
2. Cherry Tomatoes or Sliced Tomatoes
3. Parmesan (add before or after baking)
4. Pesto (add before or after baking)
5. Sliced Zucchini
6. Pine Nuts
7. Sliced Lemons or Lemon Zest
8. Sun-Dried Tomatoes
9. Olives
10. Mushrooms
11. Artichokes
12. Raw or Caramelized Onions

I topped a test batch with the garlic & herb olive oil called for in the recipe below, plus some pine nuts and thinly sliced tomatoes. We all DEVOURED it.

More Simple Homemade Bread

• Homemade Pizza Dough
• No Yeast Bread
• Soft Pretzels
• Garlic Knots
• Brown Butter Sage Dinner Rolls
• Artisan Bread
• Cornbread
• Olive Bread
• Whole Wheat Bread

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