I love my Focaccia Bread Recipe especially when I blend bread flour and extra virgin olive oil with minced garlic, chopped rosemary and dried oregano. Every bite offers a soft, fluffy texture and bold flavors that honor Italian tradition. This recipe has quickly become an essential part of my culinary routine.

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I recently tried making my very own version of focaccia and it turned out to be one of the easiest yet best focaccia recipes I’ve come across. This isn’t just any homemade focaccia bread recipe.

I combined 500g bread flour with 350ml warm water, 8g of active dry yeast, and 10g salt to create a soft, fluffy dough that’s simply perfect. After letting it rise, I gently worked in 70ml of extra virgin olive oil for that delicious, rich flavor.

Then, I spread a mixture of 4 cloves minced garlic, 2 tbsp chopped fresh rosemary, and 1 tbsp dried oregano all over the top to infuse it with incredible flavors. A hint of sugar (just 1 tsp) helped to balance the taste too.

What I love about this focaccia is its versatility. Whether you’re serving it as an appetizer with your favorite Italian dishes or just enjoying it on its own, this bread is sure to keep you coming back for more.

Enjoy my twist on artisanal bread recipes!

Why I Like this Recipe

1. I really love that it’s a simple recipe that doesn’t require any fancy ingredients. I can just gather what I need and whip up some fresh focaccia right at home.
2. The combination of garlic, rosemary and oregano is just amazing. When I bake it, the smell fills the whole kitchen and it instantly reminds me of cozy family dinners.
3. I like how soft and fluffy the bread turns out with a nice crisp crust. It makes it perfect for serving as an appetizer or just enjoying by itself.
4. I appreciate the process even if it takes a bit of time. The kneading and letting it rise makes me feel like I’ve really done something special and homemade.

Ingredients

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Bread flour supply carbohydrates and protein while building a hearty, structured dough.
Warm water activates yeast and binds ingredients into a soft, well-risen dough.
Extra virgin olive oil gives healthy fats, moisture, and a rich, smooth flavor.
Garlic boosts flavor with a spicy punch and adds antioxidants for extra health.
Fresh rosemary infuses a woodsy aroma and taste with antioxidants that help wellness.
Dried oregano adds a punch of herbal flavor and aroma to the foccacia.
Sugar aids yeast activation and lightly sweetens dough to balance the savory notes.

Ingredient Quantities

500g bread flour (about 4 cups)

350ml warm water (around 100°F)

8g active dry yeast (roughly 2 1/4 tsp)

10g salt (about 2 tsp)

70ml extra virgin olive oil (divided, some for the dough and some for topping)

1 tsp sugar

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped

1 tbsp dried oregano

How to Make this

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1. In a large bowl, mix the warm water, sugar and active dry yeast together. Let it sit for 5 to 10 minutes until it gets frothy and bubbly.

2. In another bowl, combine the 500g bread flour and salt.

3. Pour the yeast mixture into the flour bowl and add about half of the 70ml extra virgin olive oil. Mix everything until it comes together and then knead the dough by hand or with a mixer for about 8 to 10 minutes until it’s smooth and a little elastic.

4. Grease a clean bowl with a bit of olive oil, put your dough in it, cover it with a damp cloth and let it rise in a warm place for about an hour or until it doubles in size.

5. Once the dough has risen, gently punch it down and place it on a greased baking tray. Press it out to form a rough rectangle shape.

6. Preheat your oven to 220°C or 425°F.

7. Drizzle some of the remaining olive oil over the top of the dough, then sprinkle the minced garlic evenly over it.

8. Add the chopped fresh rosemary and dried oregano all over, pressing them lightly into the dough so they stick.

9. Let the dough rest for another 15 minutes on the tray to allow a second small rise.

10. Bake the focaccia for 20 to 25 minutes until it turns a nice golden brown. Once done, let it cool for a few minutes before slicing and serving warm. Enjoy!

Equipment Needed

1. A large mixing bowl for combining the warm water, sugar and yeast
2. A second bowl for mixing the bread flour and salt
3. A measuring cup and spoons for accurate measurements of water, yeast, oil, sugar and salt
4. A stand mixer with a dough hook or a sturdy spoon for manual kneading
5. A greasing tool like a brush or paper towel to oil the bowls and baking tray
6. A damp cloth or clean towel to cover the dough during rising
7. A baking tray for shaping and baking the dough
8. An oven that can be preheated to 220°C or 425°F

FAQ

Can I use all-purpose flour instead of bread flour?

Yeah you can but the texture of the focaccia might come out a bit different, it wont be as chewy as with bread flour so adjust your expectations.

How can I tell if the warm water is at the right temperature?

A good tip is to use a kitchen thermometer, or if you dont have one, the water should feel comfortably warm like a warm bath, not too hot you could burn your finger.

Why do I need to add sugar to the dough?

The sugar helps to activate the yeast, making the dough rise better so you get that nice fluffy texture its a small trick thats super important.

Can I prepare the dough ahead of time?

Sure, you can let it rise in the fridge overnight, just make sure to bring it back to room temperature before baking so it rises properly in the oven.

How do I know when my focaccia is done?

Look for a golden-brown top and crispy edges, also give it a light tap, if it sounds hollow then its ready to come out of the oven.

FOCACCIA Recipe Substitutions and Variations

Bread Flour: If you dont have bread flour, all purpose flour will work too. Just add a bit more water if the dough seems too dry.
Active Dry Yeast: You can use instant yeast instead. Use about 25% less since its a bit stronger.
Extra Virgin Olive Oil: Avocado oil or a light olive oil can be a good substitute, though it might change the flavor a bit.
Fresh Rosemary: Dried rosemary works too. Just use less, since its more potent than the fresh version.

Pro Tips

• For best results, make sure the yeast gets really frothy in the warm water. If it doesn’t bubble up after about 10 minutes, it may be dead and you’ll need fresh yeast.

• When kneading the dough, don’t rush it. Even if it feels a little sticky at first, keep working it until the dough is smooth and elastic – this helps get the right gluten structure.

• Give the dough a proper second rest after shaping it out on the tray. That extra 15 minutes helps the focaccia get a better texture once baked.

• When you sprinkle on the garlic and herbs, gently press them into the dough instead of just scattering them on top. This makes sure they stick and give you more flavor in every bite.