Deliciously Easy Garlic Herb Focaccia: A Simple Recipe for Bread Lovers

Focaccia, with its bubbly surface, olive oil richness, and airy interior, is a bread that’s both comforting and impressive. And this garlic herb focaccia? It elevates the experience to a whole new level of deliciousness. The fragrant garlic and herbs infuse every bite, making it the perfect accompaniment to soups, salads, or simply enjoyed on its own. The best part? It’s surprisingly easy to make at home, even for beginner bakers. This recipe will guide you through each step, ensuring a focaccia that’s worthy of rave reviews.

## Why You’ll Love This Recipe

* **Simple Ingredients:** You probably already have most of the ingredients in your pantry.
* **Beginner-Friendly:** This recipe is designed for success, even if you’re new to bread baking.
* **Versatile:** Enjoy it as a side dish, sandwich bread, or appetizer.
* **Incredibly Flavorful:** The combination of garlic, herbs, and olive oil creates an irresistible aroma and taste.
* **Impressive Presentation:** The bubbly surface and golden crust make it a showstopper.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this delightful garlic herb focaccia:

**For the Dough:**

* **All-Purpose Flour:** 500g (about 4 cups). Bread flour can also be used for a chewier texture.
* **Instant Yeast:** 7g (about 2 1/4 teaspoons or 1 packet). Make sure your yeast is fresh for optimal rising.
* **Salt:** 10g (about 2 teaspoons). Salt is crucial for flavor and controlling the yeast.
* **Warm Water:** 375ml (about 1 1/2 cups). The water should be warm to the touch (around 105-115°F or 40-46°C) to activate the yeast.
* **Olive Oil:** 50ml (about 1/4 cup) + extra for drizzling. Good quality olive oil is key for flavor and texture. Use a robust extra virgin olive oil if you have it.

**For the Garlic Herb Topping:**

* **Olive Oil:** 60ml (about 1/4 cup). Again, use good quality olive oil.
* **Garlic:** 4-6 cloves, minced. Adjust the amount to your preference.
* **Fresh Herbs:** 2-3 tablespoons, chopped. A mix of rosemary, thyme, oregano, and sage works beautifully. You can also use dried herbs (about 1 tablespoon total).
* **Flaky Sea Salt:** For sprinkling on top. This adds a delightful crunch and burst of flavor.

## Equipment You’ll Need

* **Large Mixing Bowl:** For mixing the dough.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Kitchen Scale (Optional):** For even more precise measurements (recommended for baking).
* **Baking Sheet:** A 9×13 inch baking sheet is ideal.
* **Parchment Paper:** To line the baking sheet and prevent sticking.
* **Small Bowl:** For preparing the garlic herb oil.
* **Pastry Brush:** To brush the garlic herb oil onto the focaccia.
* **Plastic Wrap or Damp Kitchen Towel:** For covering the dough while rising.

## Step-by-Step Instructions

Let’s get baking! Here’s a detailed guide to creating your own deliciously easy garlic herb focaccia:

**Step 1: Activate the Yeast**

In a large mixing bowl, combine the warm water and instant yeast. Let it sit for 5-10 minutes, or until the yeast is foamy and bubbly. This indicates that the yeast is active and ready to work its magic.

**Step 2: Combine the Dough Ingredients**

Add the flour, salt, and olive oil to the bowl with the yeast mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. The dough will be sticky, and that’s perfectly normal.

**Step 3: Knead the Dough**

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. The dough should be slightly tacky but not overly sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

**Step 4: First Rise (Bulk Fermentation)**

Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This process, called bulk fermentation, allows the yeast to develop flavor and create air pockets in the dough.

**Step 5: Prepare the Garlic Herb Oil**

While the dough is rising, prepare the garlic herb oil. In a small bowl, combine the olive oil, minced garlic, and chopped fresh herbs. Mix well and set aside.

**Step 6: Shape the Focaccia**

Line a 9×13 inch baking sheet with parchment paper. Gently deflate the risen dough and transfer it to the prepared baking sheet. Use your fingers to gently stretch and press the dough to fill the pan. Don’t worry if it doesn’t reach all the corners; it will spread during the second rise.

**Step 7: Second Rise (Proofing)**

Cover the dough with plastic wrap or a damp kitchen towel. Let it rise for another 30-45 minutes, or until it’s puffy and slightly risen. This second rise, called proofing, allows the dough to relax and develop even more flavor.

**Step 8: Dimple and Drizzle**

Preheat your oven to 425°F (220°C). Once the dough has proofed, use your fingertips to create deep dimples all over the surface of the focaccia. Be generous with the dimples, as they will help to hold the olive oil and create a beautiful texture. Drizzle the garlic herb oil generously over the entire surface of the dimpled dough.

**Step 9: Sprinkle with Sea Salt**

Sprinkle the focaccia with flaky sea salt. This adds a delightful crunch and enhances the flavors of the garlic and herbs.

**Step 10: Bake the Focaccia**

Bake the focaccia for 20-25 minutes, or until it’s golden brown and cooked through. The bottom should also be golden brown. If the top is browning too quickly, you can tent it with foil for the last few minutes of baking.

**Step 11: Cool and Serve**

Remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. Cut into squares or rectangles and serve warm or at room temperature. Enjoy!

## Tips for Baking the Perfect Focaccia

* **Use Good Quality Olive Oil:** The olive oil is a key ingredient in focaccia, so using a good quality one will make a big difference in the flavor.
* **Don’t Over-Knead the Dough:** Over-kneading can result in a tough focaccia. Knead just until the dough is smooth and elastic.
* **Proof in a Warm Place:** A warm environment will help the dough rise properly. If your kitchen is cold, you can place the dough in a slightly warmed oven (turned off) or near a warm appliance.
* **Be Generous with the Olive Oil:** The olive oil is what gives focaccia its signature richness and flavor, so don’t be shy with it.
* **Create Deep Dimples:** The dimples are not just for aesthetics; they also help to hold the olive oil and create a delicious texture.
* **Don’t Overbake:** Overbaking can result in a dry focaccia. Bake until it’s golden brown and cooked through, but still slightly soft to the touch.
* **Experiment with Herbs:** Feel free to experiment with different herbs to create your own unique flavor combinations. Rosemary, thyme, oregano, sage, and basil all work well.
* **Add Other Toppings:** Get creative and add other toppings like sun-dried tomatoes, olives, or caramelized onions.
* **Use a Kitchen Scale:** For best results and consistent outcomes, using a kitchen scale to measure your ingredients is highly recommended.
* **Adjust Baking Time:** Every oven is different, so keep a close eye on your focaccia while it’s baking and adjust the baking time as needed.

## Variations and Add-ins

The beauty of focaccia is its versatility! Here are a few ideas to customize your garlic herb focaccia:

* **Rosemary and Sea Salt:** A classic combination that’s simple and elegant.
* **Sun-Dried Tomato and Olive:** Adds a Mediterranean twist to the focaccia.
* **Caramelized Onion and Balsamic Glaze:** Creates a sweet and savory flavor profile.
* **Everything Bagel Seasoning:** A fun and flavorful twist on the classic everything bagel.
* **Cheese Focaccia:** Add grated Parmesan, mozzarella, or provolone cheese to the dough or sprinkle it on top before baking.
* **Spicy Focaccia:** Add a pinch of red pepper flakes to the garlic herb oil for a touch of heat.

## Serving Suggestions

Garlic herb focaccia is incredibly versatile and can be enjoyed in many ways:

* **As a Side Dish:** Serve it alongside soups, salads, or pasta dishes.
* **As Sandwich Bread:** Use it to make delicious sandwiches with your favorite fillings.
* **As an Appetizer:** Cut it into small squares and serve it with dips or spreads.
* **As a Snack:** Enjoy it on its own as a satisfying snack.
* **Bruschetta:** Top slices of focaccia with chopped tomatoes, basil, and balsamic glaze for a quick and easy bruschetta.
* **Crostini:** Slice the focaccia thinly and toast it in the oven for crispy crostini.

## Storage Instructions

* **Room Temperature:** Store leftover focaccia in an airtight container at room temperature for up to 2 days. It’s best consumed fresh for optimal flavor and texture.
* **Freezer:** For longer storage, you can freeze focaccia. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. It can be frozen for up to 2-3 months. To thaw, let it sit at room temperature for a few hours or overnight.

## Make-Ahead Tips

* **Prepare the Dough in Advance:** You can prepare the dough up to 24 hours in advance and store it in the refrigerator. This will allow the dough to develop even more flavor. Just be sure to let it come to room temperature before shaping and baking.
* **Prepare the Garlic Herb Oil:** The garlic herb oil can also be prepared a day in advance and stored in the refrigerator. This will give the flavors time to meld together.

## Nutritional Information (Approximate per serving)

* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 3-4g
* Cholesterol: 0mg
* Sodium: 300-400mg
* Carbohydrates: 30-35g
* Fiber: 1-2g
* Sugar: 1-2g
* Protein: 5-6g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

## Frequently Asked Questions (FAQs)

**Q: Can I use dried herbs instead of fresh herbs?**
A: Yes, you can use dried herbs. Use about 1 tablespoon of dried herbs in total for the garlic herb oil.

**Q: Can I use bread flour instead of all-purpose flour?**
A: Yes, you can use bread flour for a chewier texture.

**Q: How do I know if my yeast is active?**
A: When you combine the yeast with warm water, it should become foamy and bubbly within 5-10 minutes.

**Q: Can I make this focaccia without garlic?**
A: Yes, you can omit the garlic or use a different flavoring, such as rosemary and sea salt.

**Q: Why is my focaccia not rising?**
A: Make sure your yeast is fresh and active. Also, ensure that the dough is proofing in a warm place.

**Q: My focaccia is too oily. What did I do wrong?**
A: You may have used too much olive oil. Reduce the amount of olive oil in the garlic herb oil next time.

**Q: My focaccia is too dry. What did I do wrong?**
A: You may have overbaked the focaccia. Reduce the baking time or tent the top with foil during the last few minutes of baking.

**Q: Can I make this recipe gluten-free?**
A: While this recipe is not specifically designed for gluten-free baking, you can experiment with gluten-free flour blends. Keep in mind that the texture and flavor may be slightly different.

**Q: Can I add cheese to this focaccia?**
A: Absolutely! Sprinkle grated Parmesan, mozzarella, or provolone cheese on top of the focaccia before baking for a cheesy delight.

**Q: How do I reheat focaccia?**
A: To reheat focaccia, wrap it in foil and bake it in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also reheat it in a toaster oven or microwave.

This deliciously easy garlic herb focaccia recipe is a guaranteed crowd-pleaser. With its simple ingredients, straightforward instructions, and incredible flavor, it’s the perfect bread to bake for any occasion. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of homemade happiness!