Herb and Garlic Focaccia Recipe

All-purpose flour: The main ingredient that gives the focaccia its soft and chewy texture.

Active dry yeast: Helps the dough rise and become fluffy.

Warm water: Activates the yeast and brings the dough together.

Olive oil: Adds moisture and a rich flavor to the bread.

Salt: Enhances all the other flavors in the focaccia.

Fresh rosemary: A fragrant herb that gives the bread a lovely earthy taste.

Fresh thyme: Another herb that adds a subtle, fresh flavor.

Garlic: Minced to spread its strong, delicious aroma throughout the bread.

One of the coolest parts of making this Herb and Garlic Focaccia is pressing the dough and making those little dimples all over the surface. It might seem simple, but this step really helps the bread bake evenly and soak up all the yummy olive oil and herbs you spread on top. Here’s how to do it so it feels easy and fun:

1. After your dough has risen and you’ve punched it down, place it on your greased baking sheet.
2. Use your fingers to gently press the dough out to fit the pan. Don’t worry if it’s not perfectly even—just get it close.
3. Now, with your fingertips, press down into the dough to make small dimples all over. Try not to press too hard or you’ll flatten the dough completely. The dimples should be about the size of a dime or a little bigger.
4. These little holes help the dough hold onto the olive oil and garlic mixture you’ll spread on top, which makes the focaccia super flavorful and moist.

Doing this step makes the focaccia taste better because the oil and herbs sink into the bread instead of just sitting on top. It also helps the bread bake with a nice texture—crispy on the outside and soft inside.

When I first tried this, I pressed too hard and the dough got too flat, so the bread turned out a bit dense. Now, I remind myself to be gentle and just make those little dimples. Also, I like to dip my fingers in a bit of olive oil before pressing so the dough doesn’t stick to my fingers. It’s a small trick that makes the whole process smoother and less messy!

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and does not need to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for baking.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• chopped fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in a smaller quantity since it has a more concentrated flavor.

• chopped fresh thyme - Substitute with dried thyme: Similar to rosemary, dried thyme is more potent, so use it sparingly.

• garlic, minced - Substitute with garlic powder: Garlic powder can be used as a convenient alternative, though it will have a slightly different texture and flavor.

• To keep your herb and garlic focaccia fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
• For longer storage, place the wrapped focaccia in an airtight container or a resealable plastic bag. This will keep it fresh for up to 4 days.
• If you want to enjoy your focaccia later, freezing is a great option. First, let the bread cool completely to avoid condensation, which can make it soggy.
• Slice the focaccia into individual portions before freezing. This makes it easier to thaw and reheat only what you need.
• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date to keep track of its freshness.
• When you're ready to enjoy your frozen focaccia, remove the desired portions from the freezer. Let them thaw at room temperature for about 1-2 hours.
• To restore the bread's crispy texture, preheat your oven to 350°F (175°C). Place the thawed focaccia on a baking sheet and heat for 5-10 minutes.
• For an extra burst of flavor, brush the reheated focaccia with a bit of olive oil and sprinkle with additional fresh herbs before serving.
• If you prefer a quicker method, you can also reheat the focaccia in a toaster oven or even a microwave. However, be aware that microwaving may result in a softer texture.
• Enjoy your herb and garlic focaccia as a delightful accompaniment to soups, salads, or as a standalone snack.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the focaccia in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through. For a crispier crust, unwrap the focaccia for the last 2-3 minutes of reheating.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the focaccia directly on the rack or on a small baking sheet. Heat for 8-10 minutes until it’s warm and slightly crispy.

• Microwave Method: Place a slice of focaccia on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 30-45 seconds. This method is quick but may result in a softer texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the focaccia in the air fryer basket and heat for 3-5 minutes. This method will give you a nice, crispy texture.

• Mixing bowl: Used to combine the warm water and yeast, and later to mix the dough ingredients together.

• Measuring cups: Essential for accurately measuring the flour, water, and olive oil.

• Measuring spoons: Used to measure the salt, chopped herbs, and olive oil.

• Wooden spoon: Handy for mixing the dough until it starts to come together.

• Kneading surface: A clean countertop or a large cutting board where you can knead the dough.

• Kitchen towel: Used to cover the dough while it rises in the bowl.

• Oven: Preheated to 400°F (200°C) for baking the focaccia.

• Baking sheet: Greased and used to bake the focaccia.

• Pastry brush: Useful for spreading the herb and garlic mixture over the dough.

• Knife: For chopping the fresh rosemary and thyme, and mincing the garlic.

• Garlic press: Optional, but helpful for mincing the garlic quickly.

• Small bowl: To mix the chopped herbs and minced garlic with olive oil.

• Cooling rack: Allows the focaccia to cool slightly before serving.

Prepare ingredients ahead: Chop the herbs and garlic in advance and store them in the fridge.

Use a stand mixer: Let a stand mixer do the kneading to save time and effort.

Proof in a warm place: Speed up the dough rising by placing it in a warm, draft-free area.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.