FOCACCIA Recipe

I love making Homemade Focaccia Bread. Every batch bursts with fresh garlic, chopped rosemary, and the subtle punch of oregano, all mixed into a pillowy dough of flour and active dry yeast. Drizzled with extra virgin olive oil and finished with coarse sea salt, this creation never fails to impress.

I’m excited to share my twist on a homemade focaccia bread recipe, especially if you’re into Italian flavors like garlic, rosemary and oregano. I first experimented with this recipe after reading about artisan bread recipes and I knew i had to try it out!

The process is pretty straight forward. You mix 4 cups of all purpose flour with a packet of active dry yeast, a teaspoon of salt and a half teaspoon of sugar.

I then stir in 1 1/2 cups of warm water, about 110°F, along with 1/2 cup of extra virgin olive oil which gives it a rich texture. I also add in 4 minced garlic cloves, a tablespoon of chopped fresh rosemary and a teaspoon of dried oregano for an extra punch of flavor.

A light drizzle of extra olive oil and a sprinkle of coarse sea salt on top is all i need to create a focaccia that works perfectly as an appetizer for some classic Italian dishes. Enjoy creating your own version of this easy recipe!

Why I Like this Recipe

I really like this recipe because it feels so homemade and authentic even if i mess up sometimes. The process of mixing and kneading the dough makes me feel really connected to what im cooking. I love the combination of garlic, rosemary and oregano – they give the focaccia an amazing aroma and flavor that transforms a simple bread into something special. Also, it is super easy to make and the ingredients are stuff i always have in my kitchen so i dont have to run to the store every time i crave something delicious. Lastly, the texture is just perfect, its soft and fluffy yet has a slight crunch on the top from the coarse sea salt that i really enjoy.

Ingredients

• All purpose flour gives essential carbohydrates and structure for rising, fluffy focaccia.
• Active dry yeast produces gas from sugars, making the dough airy and light.
• Extra virgin olive oil adds healthy fats, moisture, and a rich, inviting flavor.
• Minced garlic offers a punch of heat and unique aroma boosting taste.
• Fresh rosemary and dried oregano provide herbal notes and antioxidants for extra flavor.
• Coarse sea salt enhances textures and contrasts each bite with a savory crunch.
• Warm water activates yeast, blending ingredients smoothly and forming the dough’s foundation.
• A pinch of sugar aids yeast activation, supporting fermentation and subtle sweetness.

Ingredient Quantities

• 4 cups all purpose flour
• 1 1/2 cups warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast (one packet)
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup extra virgin olive oil (plus extra for drizzling)
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried oregano
• Coarse sea salt for topping

How to Make this

1. In a large bowl, mix the warm water, sugar and yeast and let it sit for about 5 minutes until it’s frothy.

2. Stir in the flour, salt and 1/2 cup olive oil until a dough starts to form.

3. Turn the dough onto a lightly floured surface and knead it for about 7-10 minutes until smooth and elastic.

4. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.

5. Preheat your oven to 425°F and drizzle a baking sheet with olive oil.

6. Press the dough into the baking sheet using your hands and create dimples all over the surface.

7. Mix the minced garlic, chopped rosemary, and dried oregano with a little olive oil then evenly drizzle the mixture over the dough.

8. Sprinkle coarse sea salt on top for an extra crunch.

9. Let the dough rest for another 15 minutes on the sheet to puff up slightly.

10. Bake for 20-25 minutes until golden and enjoy your delicious homemade focaccia.

Equipment Needed

1. A large mixing bowl for combining the water, sugar and yeast
2. Measuring cups and spoons to get the right amounts for water, oil, and spices
3. A wooden spoon or spatula to stir the mixture
4. A clean kitchen towel to cover the dough while it rises
5. A lightly floured countertop or cutting board to knead the dough on
6. A baking sheet that has been drizzled with olive oil
7. An oven to bake the focaccia
8. A knife and cutting board for mincing garlic and chopping rosemary

FAQ

FOCACCIA Recipe Substitutions and Variations

• 4 cups all purpose flour
  • You can use bread flour instead for a chewier texture
  • If you want, try a mix of all purpose and whole wheat for a more nutty flavor
• 2 1/4 teaspoons active dry yeast
  • You might use instant yeast instead, just use a little less and mix it in with the flour
• 1/2 teaspoon sugar
  • You can substitute with honey or maple syrup, just be careful about adding extra moisture
• 1/2 cup extra virgin olive oil
  • If you dont have extra virgin, you can use avocado oil or a light olive oil for a similar flavor
• 4 garlic cloves, minced
  • You can use garlic powder instead if youre in a rush, using about 1 teaspoon

Pro Tips

1. Make sure your water is really around 110°F before you mix it with the yeast. If its too hot or too cold, the yeast might not froth like it’s supposed to so it might be a good idea to check with a thermometer or even just use your finger to see if it feels warm.

2. Don’t rush the kneading step. Even if your dough seems smooth, giving it a full 10 minutes lets the gluten develop better which means your focaccia is gonna be more airy and chewy in the right spots.

3. After you spread out your dough on the baking sheet, take a few extra minutes to press all those dimples in there nicely. This little step helps the olive oil and garlic mix soak in and gives you more crunchy texture on top.

4. Once your focaccia comes out of the oven, try drizzling a little extra olive oil over it. This trick keeps the crust from being too dry and brings out more of the flavors from the herbs and garlic.