Easy Focaccia Bread Recipe

Ingredients

• 1/2 cup Olive Oil (extra‑virgin, divided (for oil infusion, dough, and topping))
• 3 cloves Garlic (minced)
• 1 tablespoon Fresh Rosemary (finely chopped)
• 1 tablespoon Fresh Thyme (finely chopped)
• 1 cup Warm Water (about 110°F/43°C)
• 2 teaspoons Active Dry Yeast (instant or fresh)
• 1 teaspoon Granulated Sugar (helps activate yeast)
• 2.5 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (kosher or sea salt)

Instructions

1. Make Garlic‑Herb Olive Oil

   In a small saucepan, combine the olive oil, minced garlic, chopped rosemary, and thyme. Warm over low heat just until the garlic becomes fragrant (about 2‑3 minutes), then remove from heat and let cool to room temperature.

   Time: PT10M

2. Activate the Yeast

   In the large mixing bowl, stir together warm water, active dry yeast, and sugar. Let sit until the mixture becomes foamy, about 5‑8 minutes.

   Time: PT8M

3. Add Initial Flour and Oil

   Stir 1 cup of the sifted flour and 1/4 cup of the cooled garlic‑herb oil into the yeast mixture. Let the mixture rest for 5 minutes to hydrate the flour.

   Time: PT5M

4. Incorporate Remaining Flour and Salt, Knead

   Add the remaining 1½ cups flour and the salt. Mix until a shaggy dough forms, then knead gently 10‑15 folds (about 2 minutes) until the dough pulls together into a ball.

   Time: PT2M

5. First Rise

   Lightly oil a clean bowl, place the dough inside, turn to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.

   Time: PT1H

   Temperature: room temperature

6. Prepare Baking Dish and Shape Dough

   Drizzle 2‑3 tablespoons of the garlic‑herb oil into the baking dish. Transfer the risen dough onto the dish, stretch it to the edges, and press dimples into the surface with your fingertips. Drizzle the remaining oil over the top.

   Time: PT5M

7. Second Proof

   Cover the dish loosely and let the dough rest for another 20‑30 minutes until it puffs slightly.

   Time: PT25M

   Temperature: room temperature

8. Bake

   Preheat the oven to 425°F (220°C). Bake the focaccia for 20‑25 minutes, or until the top is golden brown and the edges sound hollow when tapped.

   Time: PT25M

   Temperature: 425°F

9. Cool and Serve

   Remove the focaccia from the oven, let it cool in the pan for 5 minutes, then transfer to a cutting board. Slice and serve warm.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

4g

Carbohydrates

30g

Fat

6g

Fiber

1g