Easy Focaccia Bread Recipe with Garlic and Herbs
Our focaccia recipe is very simple to make — no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You dont need to spend lots of money, just use an olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love — fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
Our focaccia recipe is very simple to make — no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You dont need to spend lots of money, just use an olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love — fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 1/2 cups (325 grams) all-purpose flour
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 garlic cloves finely minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 cup (235 ml) warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 teaspoon honey
- Carbohydrate 0.192257611015083 g
- Cholesterol 0 mg
- Fat 0.00257955555462827 g
- Fiber 0.0132288190570026 g
- Protein 0.0275632291632695 g
- Saturated Fat 0.000530222221943467 g
- Serving Size 1 1 Serving (1g)
- Sodium 80.6948163888726 mg
- Sugar 0.17902879195808 g
- Trans Fat 0.000628888888849066 g
- Calories 1 calories
Step-by-step
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- After 1 hour, heat oven to 450 degrees F. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
My Simple Focaccia Adventure: A Weeknight Baking Triumph
As a busy working mom, finding time for anything beyond work and family feels like a luxury. But this week, I decided to take a break from the usual takeout and fast food and challenge myself to make something from scratch. The choice? Focaccia bread. I know what you’re thinking – bread baking sounds complicated, time-consuming, and frankly, intimidating. But I found a recipe that proved me wrong. This focaccia recipe was surprisingly easy and the result was a warm, golden-brown loaf that smelled incredible and tasted even better.
The key to this recipe is simple, high-quality ingredients. The recipe emphasizes the use of a good olive oil, and I’m so glad I heeded the advice. I used a robust, flavorful olive oil from a local shop, and the oil really elevated the entire dish. It was far from a simple addition; the bread was infused with that delicious olive oil taste, giving the final product a richness you wouldn't get from a cheaper option. The herbs were also key – fresh thyme and rosemary really add that aromatic twist. The whole process, from mixing the dough to seeing it rise and finally baking, was oddly satisfying. It's a nice way to de-stress after a long day, something to focus on outside of the pressures of work and family. And honestly? The look of pride when it came out of the oven was unbeatable.
Beyond the ease of baking itself, the flexibility of this focaccia recipe is amazing. The recipe recommends specific herbs, but it encourages experimentation. Next time, I might try some different herbs and spices, even add some sun-dried tomatoes or olives, to make it my own. The possibilities are endless! This isn't a recipe stuck in one style; it's something that can change and grow with my creativity and whatever herbs I have on hand. The beauty of baking isn't just in the final product but in the adaptability and the journey that creating something delicious from scratch brings. It’s certainly more than just a recipe; it's a creative outlet and a stress reliever.
I highly recommend this recipe to anyone who thinks baking bread is too difficult. It is deceptively easy, and the incredible aroma and taste make it worth every minute. Don't be afraid to try something new, even if it seems a little out of your comfort zone. You might surprise yourself with how rewarding the experience can be! Now, if you'll excuse me, I'm already planning my next baking adventure. Maybe a sourdough starter next?
