Focaccia is like the cool, rustic cousin of pizza. This Italian flatbread is unbelievably forgiving and perfect for beginners – it’s meant to be a little imperfect with dimples all over and herbs scattered on top. Our Garden Herb Focaccia brings a backyard twist by using whatever herbs you have on hand. Rosemary, thyme, basil, oregano – whether from your window box, backyard, or the grocery store, they’ll infuse this bread with incredible aroma. Focaccia is an olive-oil-rich bread, giving it a chewy center and a delightfully crisp, almost fried, bottom and top. It’s the kind of bread you can snack on as-is, dip into soup, or slice for sandwiches. And making it is a joy: you get to play with your food by poking dimples into the dough! Let’s get our hands oily and make some focaccia.

Garden Herb Foccacia

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Focaccia dough is very basic – flour, water, yeast, salt – with olive oil adding that signature flavor and texture. Use whatever herbs you have; rosemary and thyme are classics. Fresh garlic is optional for a garlic-herb focaccia, which is heavenly.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 to 2.5 hours (including rising)
• Yield: 12 squares (or more, depending on cut size) 1x
• Category: Bakery

Ingredients

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• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar (or honey)
• 2 ¼ teaspoons instant yeast (1 packet)
• 2 cups warm water (about 110°F)
• ¼ cup extra-virgin olive oil (plus more for topping)
• 3 cloves garlic, minced (for topping, optional if you love garlic)
• 2–3 tablespoons mixed fresh herbs (rosemary, thyme, basil, etc., roughly chopped – or 2 teaspoons dried Italian herbs)
• Coarse salt (like flaky sea salt) and black pepper for sprinkling on top

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Instructions

1. Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add the yeast (if using instant yeast, you can mix it right in with the flour; if using active dry yeast, dissolve it in the warm water first for 5 minutes). Pour in the warm water and 2 tablespoons of the olive oil. Stir with a wooden spoon until a sticky dough forms. Focaccia dough is wetter than a typical bread dough – it will be a bit shaggy and sticky, but that’s perfect. If it seems more like a batter, add a bit more flour; if it’s too stiff to stir, add a splash of water.
2. Knead briefly: You can actually skip heavy kneading for focaccia. Either give it a couple of kneads by hand in the bowl (oil your hands to prevent sticking), or mix on low speed in a stand mixer with a dough hook for 3-4 minutes. The dough should start to become smoother but will still be very soft.
3. First rise: Drizzle a little olive oil (about a teaspoon) into a clean bowl. Transfer the dough into this bowl and turn it over to coat it in oil (this keeps it moist and prevents sticking). Cover the bowl tightly with plastic wrap or a damp towel. Let it rise at room temperature for about 1 to 2 hours, until doubled in size and bubbly. (If you have time, an extended rise in the fridge can improve flavor – you can refrigerate the dough for up to 12-18 hours at this point, and then continue the next day, but this is optional.)
4. Shape in pan: Generously coat a large rimmed baking sheet (a half-sheet pan or approximately 13×9-inch pan for thicker focaccia) with 2 tablespoons of olive oil. This may seem like a lot, but that’s what gives focaccia its divine crust. Gently slide the risen dough out onto the pan. With oiled hands, press and stretch the dough out towards the corners of the pan. It might spring back – that’s okay. If it won’t stay, let it rest for 5 minutes to relax the gluten, then continue pressing it out. It doesn’t have to perfectly reach every edge, just spread it out roughly (about ½-inch thick or so).
5. Second rise: Cover the dough on the pan with a towel and let it rest for another 20-30 minutes. It will puff up slightly. Meanwhile, preheat your oven to 425°F (220°C).
6. Add signature dimples and topping: When the dough has puffed a bit, it’s time for fun. Use your fingertips to press deep dimples all over the dough – go ahead and press down firmly, almost to the bottom of the dough, creating lots of little pools across the surface. In a small bowl, mix the remaining olive oil (about 2 tablespoons) with the minced garlic and chopped herbs. Drizzle this herby garlic oil evenly over the dough, making sure some gets into all those dimples. Sprinkle a pinch of coarse salt and black pepper over the top.
7. Bake: Place the focaccia in the preheated oven. Bake for about 20-25 minutes, until the top is golden brown and you can see it’s a bit crisp at the edges. (Every oven is a bit different – in some, it might take 18 minutes, in others 25, so keep an eye from 18 minutes onwards. The garlic and herbs should not burn; if they are browning too quickly, you can lay a piece of foil on top towards the end.)
8. Cool and serve: Remove from the oven and let the focaccia cool in the pan for 5-10 minutes. Then, using a spatula, loosen it and slide it onto a cutting board. Slice into squares or rectangles. Enjoy warm or at room temperature. Focaccia is fantastic on its own, dipped in olive oil, or used for sandwiches.