Herb Garlic Focaccia Recipe

Lately, I’ve taken all my work, life, and general stress and funneled it into making bread—and let me tell you, it’s been a game-changer. There’s something deeply satisfying about kneading dough, watching it rise, and then pulling a golden, fragrant loaf out of the oven. If you’re looking for a delicious way to decompress, this herb garlic focaccia might just be your new therapy.

This recipe is simple but packed with flavor, thanks to a homemade herb-infused olive oil that takes things to the next level. Whether you’re a seasoned baker or just getting started, this focaccia is foolproof and wildly rewarding. Let’s get baking.

Ingredients

For the Dough:

• 1 cup olive oil (¼ cup for the dough, ¼ cup for the top before baking, ½ cup for dipping)
• 3 fresh garlic cloves, crushed
• 3 tablespoons chopped fresh herbs (or dried—see note below)
• 1 cup filtered warm water
• 1 packet dried yeast (2 ¼ teaspoons)
• ½ teaspoon honey
• 2 ½ cups all-purpose flour
• 1 teaspoon salt

For the Topping:

• Large-grain salt (Maldon or flaky sea salt works beautifully)
• Chopped fresh herbs

Step 1: Infuse the Olive Oil

This step is what makes this focaccia chef’s kiss good.

1. In a small pot, combine 1 cup of olive oil, crushed garlic cloves, and chopped fresh herbs (or dried herbs, if that’s what you have).
2. Bring to a low boil, then reduce heat and let it simmer for 10–15 minutes.
3. Strain the oil to remove the herbs and garlic. Set aside and let cool.
4. Pro tip: If herbs are too exciting for you, plain olive oil works just fine.

Step 2: Make the Dough

1. Preheat your oven to 170°F, then turn it off—this will create the perfect warm spot for your dough to rise.
2. In a large bowl, mix warm water (110°F), yeast, and honey. Stir a few times and let it rest for 5 minutes (it should get foamy—if it doesn’t, your yeast might be dead).
3. Add half the flour and ¼ cup of herb-infused olive oil to the yeast mixture. Stir and let rest for 5 minutes.
4. Add the remaining flour and salt (always add salt last—it slows yeast fermentation). Mix until the dough starts coming together.
5. Turn the dough onto a floured surface and knead 10–15 times until smooth.
6. Place in a greased bowl, cover with a damp cloth, and let it rise in the warm (but off) oven for 1 hour, or until puffed up significantly.

Step 3: Bake the Focaccia

1. Preheat the oven to 450°F.
2. Fill a rimmed baking sheet with ½ inch of water and place it on the lower oven rack—this keeps the bread moist while baking.
3. Grease a 9”x13” baking pan and gently stretch the risen dough to fill it.
4. Drizzle ¼ cup of herb-infused olive oil over the top and sprinkle with fresh herbs and flaky salt. Let rest for 20 minutes.
5. For a flatter bread, use your fingers to create dimples in the dough before baking.
6. For a fluffier bread, skip the dimpling.
7. Bake on the top rack for 15–20 minutes, or until golden brown.
8. Remove from the pan, cool on a wire rack, and—most importantly—enjoy.

Serving Suggestions

This focaccia is perfect for:
✔️ Dipping in balsamic and olive oil
✔️ Making the ultimate sandwich
✔️ Pairing with soup or pasta
✔️ Eating straight off the cutting board because you can’t wait

Whether you’re making this to de-stress, impress, or just because you love bread, I hope it brings as much joy to your kitchen as it does to mine.

Happy baking! 🍞✨

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