A super easy to make garlic and rosemary focaccia bread isn’t too far away. With a little patience and some fresh herbs and garlic, this focaccia recipe can be done in time for dinner.Jump to Recipe
Why I love herb focaccia bread
I am a huge fan of garlic bread but sometimes getting a fresh herb bread is exactly what dinner needs, am I right? Thankfully my parent’s herb garden is overproducing this year and I have access to a ton of free rosemary. 😉
While you can use dried herbs (reduce the amounts to 1/2 teaspoon each if you do) fresh is always better. The flavors are spot on and fantastic when they’re fresh.
Ingredients for herb focaccia
- Extra-virgin olive oil
- Garlic cloves
- Fresh thyme
- Fresh rosemary
- Ground black pepper
- Active dry yeast
- Bread flour
What you’ll need to make this recipe
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Tips for making garlic rosemary focaccia
You want to make sure that the infused olive oil is as cooled as possible (about 110F degrees) like the water you used to activate the yeast. This will help to keep from killing your yeast mix from too much heat.
Let your bread rise in a warm spot until it’s doubled in size. I like to use my oven on a cold day or my patio on a warm one. The wet towel over the top is also great because it helps to keep the dough from drying out as it rises.
It could be purely coincidental but I tried making this recipe with canola oil (because I didn’t realize I was out of olive oil) and the dough didn’t rise at all. Not recommended haha.
Yes, you can swap all purpose and bread flour in this recipe without any extra modifications.
It’s a flat Italian bread that tastes and feels very similar to pizza dough. Using it as a side bread to your Italian meal, as sandwich bread, as a base for homemade pizza, or serve it as an appetizer with some bread dip and you’re good to go!
This exact recipe is not vegan because it requests honey. You can switch honey for a vegan friendly alternative like agave and be just fine though!
How to make garlic and rosemary focaccia
In a saucepan, bring your olive oil, rosemary, thyme, and pepper to a simmer. Remove from heat and let cool completely before continuing.
In a large bowl add your warm water, yeast, and honey. Let sit for 10 minutes until yeast is nice and frothy.
Add 1 cup of bread flour and 1/4 cup of the oil mixture to the yeast mix. Stir to combine.
Add in the remaining flour and the salt. Stir until the dough has formed and comes away from the bowl.
Turn out the dough onto a floured surface and knead for about 2 minutes until smooth.
Place the dough into a greased bowl and cover with a warm damp cloth. Let rise until doubled in size, about 1 hour.
Preheat your oven to 450F degrees and grease a baking sheet with 2 tablespoons of the oil mixture.
Place the dough onto the sheet and spread it out to touch the sides. Using your fingers press dimples all over the bread.
Spread the remaining oil mixture over the top of the bread dough.
Top with remaining fresh rosemary sprigs and let rest for 30 minutes.
Bake for 15-20 minutes until golden brown.
Let cool completely on a wire rack.
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Garlic and Rosemary Focaccia Bread
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary, plus whole sprigs
- 1/2 tsp ground black pepper
- 1 cup warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp honey
- 2 1/2 cups bread flour
- 1 tsp salt
- Combine your olive oil, rosemary, thyme, and pepper in a saucepan. Bring to a simmer and then remove from heat to cool. When the oil has cooled completely, proceed.
- Combine your honey, water, and yeast in a mixing bowl. Stir to combine and then let rest for 10 minutes until the yeast is nice and frothy.
- Add in 1 cup of flour, and 1/4 cup of the oil mixture. Stir to combine.
- Add the salt and the remaining flour, stirring until the dough comes together and pulls away from the sides of the bowl.
- Turn the dough out onto a floured surface and knead for about 2 minutes until it's nice and smooth.
- Grease a mixing bowl and place your dough ball inside. Cover with a warm damp cloth and let rise for about an hour until doubled in size.
- Preheat your oven to 450F degrees and grease your half baking sheet with about 2 tablespoons of the oil mixture. If you don't have a half sheet you can use a 9×13 baking dish.
- Press the dough into the pan and try to get it to reach the sides. Using your fingers, jab dimples into the dough. Pour the remaining oil over the dough and spread it out to cover.
- Top with more fresh rosemary and then let the dough rest for 30 minutes before baking.
- Bake for 15-20 minutes until it's a nice golden brown. Let cool completely on a wire rack before slicing and serving.