Easy Focaccia

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“I’ve been making this recipe for years now. There’s lots of good variations you can choose, like sun-dried tomatoes and fresh herbs as toppings. ”


Easy 👌


120 ml extra-virgin olive oil
2 cloves garlic
1 tbsp thyme
1 tbsp rosemary
¼ tsp black pepper
235 ml warm water
2¼ tsp active dry yeast
¼ tsp honey
315 g all-purpose flour
½ tsp sea salt


  • bowl
  • spoon
  • measuring cups and spoons
  • bowl
  • Step 1/8

    • 120 ml extra-virgin olive oil
    • 2 cloves garlic
    • 1 tbsp active dry yeast
    • 1 tbsp rosemary
    • ¼ tsp black pepper
    • bowl
    • spoon
    • measuring cups and spoons

    In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

  • Step 2/8

    • 235 ml warm water
    • 2¼ tsp active dry yeast
    • ¼ tsp honey
    • bowl
    • spoon

    In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

  • Step 3/8

    Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

  • Step 4/8

    • 315 g all-purpose flour
    • ½ tsp sea salt

    Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

  • Step 5/8

    Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour.

  • Step 6/8

    After 1 hour, heat the oven to 450 degrees Fahrenheit. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.

  • Step 7/8

    Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

  • Step 8/8

    Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack. Enjoy warm with a vinegar and oil emulsion.

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