Garlic Herb Focaccia Bread Recipe – Easy Italian Flatbread

Last Updated on 2 months by Neha Deshmukh

Garlic Herb Focaccia Bread Recipe – Easy Italian Flatbread

Hey everyone! There’s just something so comforting about warm, fragrant bread, right? I remember the first time I tried focaccia – it was at a little bakery in Italy, and the smell alone was enough to make my mouth water. Today, I’m sharing my go-to recipe for Garlic Herb Focaccia Bread. It’s surprisingly easy to make at home, and it’s guaranteed to impress!

Why You’ll Love This Recipe

This focaccia is seriously addictive. It’s soft, chewy, and bursting with garlicky, herby goodness. Plus, it’s a fantastic way to use up some pantry staples. It’s perfect for a quick weeknight dinner, a weekend brunch, or even just a cozy snack. Honestly, once you try it, you’ll be making it all the time!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup water (240ml)
• 2 1/4 – 2 2/3 cups plain flour (280-320g)
• 2 1/4 tsp instant yeast (7g)
• 2 tbsp unsalted butter (softened)
• 1 tsp salt (5g)
• 2 tbsp unsalted butter (melted)
• 1/2 tbsp minced garlic (7.5ml)
• 1 tbsp Italian seasoning (7.5ml)
• 1/3 cup Asiago cheese (30g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Instant Yeast vs. Active Dry: I prefer instant yeast because you don’t need to proof it beforehand – it just gets mixed right in! If you’re using active dry yeast, you’ll need to dissolve it in the warm water with a pinch of sugar for about 5-10 minutes until it gets foamy.
• Type of Flour – Bread Flour Recommendation: While all-purpose flour works, bread flour will give you a chewier, more satisfying texture. It has a higher protein content, which develops more gluten.
• Asiago Cheese & Regional Italian Cheese Variations: Asiago is my favorite for this, but feel free to experiment! Pecorino Romano, Parmesan, or even a sprinkle of mozzarella would be lovely. Italians often use regional cheeses depending on what’s available locally.
• Butter Quality: Good quality butter really shines through in the flavour. I always use unsalted so I can control the salt level.

Step-By-Step Instructions

Alright, let’s get baking!

1. Warm water to 105-115°F (40-46°C). In a large bowl, dissolve yeast in warm water.
2. Add 2 1/4 cups flour, softened butter, and salt. Mix until a soft dough forms. It will be a little sticky, and that’s okay!
3. Turn dough onto a floured surface. Knead 5-10 minutes, adding flour as needed until smooth and elastic. It should spring back when you poke it.
4. Place dough in an oiled bowl, cover with greased plastic wrap, and let rest for 10 minutes. This allows the gluten to relax.
5. Transfer dough to a greased baking sheet. Shape into a 12-inch circle. Cover and let rise in a warm spot until doubled (30-45 minutes). Patience is key here!
6. Preheat oven to 375°F (190°C).
7. Use fingertips to poke holes all over the dough. Brush with melted butter, ensuring it seeps into the holes. Top generously with minced garlic, Italian seasoning, and Asiago cheese.
8. Bake 25-30 minutes until golden brown and bubbly. Let it cool slightly before slicing and serving warm.

Expert Tips

Want to take your focaccia to the next level? Here are a few things I’ve learned along the way:

• Optimal Dough Texture: Don’t be afraid to add a little more flour if the dough is too sticky, but avoid adding too much, or it will become tough.
• Proofing in Different Climates: If your kitchen is cold, try proofing the dough in a slightly warmed oven (turned off, of course!). A warm, humid environment is ideal.
• Preventing a Soggy Bottom: Make sure your baking sheet is well-greased. You can also try placing the baking sheet on top of another baking sheet during baking for extra insulation.

Variations

Focaccia is so versatile! Here are a few ways to customize it:

• Vegan Focaccia: Swap the butter for a good quality vegan butter and use a vegan Parmesan alternative. Nutritional yeast also adds a cheesy flavour.
• Gluten-Free Focaccia: Use a gluten-free flour blend designed for bread making. You might need to adjust the liquid slightly. My friend, Sarah, swears by Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Spice Level: Add a pinch of red pepper flakes to the garlic butter for a little kick. My family loves this!
• Festival Adaptations: For Christmas or the holidays, try a blend of rosemary, thyme, and a little orange zest. It smells divine!

Serving Suggestions

This focaccia is amazing on its own, but it’s also fantastic with:

• A simple salad
• Italian soups like minestrone
• Grilled vegetables
• As a side with pasta
• Dipped in balsamic vinegar and olive oil

Storage Instructions

Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days.

FAQs

Got questions? I’ve got answers!

• What type of flour is best for focaccia? Bread flour is ideal for a chewier texture, but all-purpose flour will work in a pinch.
• Can I make focaccia dough ahead of time? Yes! You can make the dough up to 24 hours in advance and store it in the refrigerator. Just let it come to room temperature before shaping and baking.
• How do I know when the focaccia is fully baked? It should be golden brown and sound hollow when tapped on the bottom.
• What’s the best way to store leftover focaccia? In an airtight container at room temperature for up to 2 days.
• Can I freeze focaccia bread? Absolutely! Wrap it tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw at room temperature before reheating.