Roasted Garlic and Herb Focaccia

Name: Roasted Garlic and Herb Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Yield: 12 pieces
Ingredients: 4 cups all-purpose flour; 1 packet instant yeast (2 1/4 teaspoons); 1 1/2 cups warm water; 1 tablespoon sugar; 1 tablespoon salt; 1/4 cup olive oil; 1 head of garlic; 2 tablespoons olive oil; Fresh rosemary, chopped; Fresh thyme, chopped; Coarse sea salt

Highlighted under: Hot Meals | Soups & Stews

I absolutely adore making Roasted Garlic and Herb Focaccia, a bread that not only fills your kitchen with an irresistible aroma but also satisfies cravings for something fresh and homemade. The combination of roasted garlic and various herbs creates a flavor profile that is simply divine. I love to serve this focaccia warm, straight out of the oven, perhaps with a drizzle of olive oil or a sprinkle of sea salt. It's a fantastic side for pastas or just on its own with some dipping sauces.

Created by

The Chefsofiacooks Team

Last updated on 2026-02-08T15:59:28.521Z

When I first tried my hand at making homemade focaccia, I was amazed at how easy it was to create such a flavorful bread right in my own kitchen. Roasting the garlic beforehand brings out its natural sweetness and transforms it into a buttery topping, perfect for this bread. Each bite is a delightful combination of herbs and that unmistakable garlic flavor, making it a perfect companion to any meal.

One of my favorite tips is to let the dough rise in a warm space, as this greatly enhances its texture and flavor. Using fresh herbs like rosemary and thyme adds an aromatic touch that elevates the focaccia even further. This bread is not just a side; it can stand proudly as a main attraction at any gathering!

Why You'll Love This Recipe

Irresistibly fragrant with roasted garlic and fresh herbs
Soft, airy texture paired with a crisp crust
Versatile enough to serve on its own or as a hearty side

Understanding the Ingredients

The key to an exceptional focaccia lies in the perfect balance of flour, yeast, and moisture. All-purpose flour is ideal due to its moderate protein content, which gives the bread structure while keeping it tender. Instant yeast is preferred because it requires no proofing, making the process faster. Additionally, warm water activates the yeast quickly, leading to a well-risen dough. If you prefer a whole grain option, consider substituting half of the all-purpose flour with whole wheat flour, adjusting the water slightly to maintain the dough's hydration.

Olive oil plays a dual role in this focaccia. Not only does it enrich the dough, giving it a wonderful flavor and soft texture, but it also creates a crisp crust during baking. A high-quality extra virgin olive oil is recommended for the best taste. If you're looking to experiment, try infusing the oil with chili flakes or garlic for an added depth of flavor. For those who require a dairy-free option, this recipe is completely vegan as it contains no dairy ingredients.

Crafting the Perfect Texture

Achieving that coveted airy texture in focaccia requires careful kneading. When you're kneading the dough, aim for it to become smooth and elastic, which should take about 10 minutes. A well-kneaded dough will spring back when poked and feel slightly tacky but not sticky. If you find the dough too wet while kneading, sprinkle in small amounts of flour, but do so sparingly to avoid a dense focaccia. Similarly, if the dough feels dry, wet your hands slightly to help with kneading.

The crucial step of dimpling the dough not only adds to the appearance but also helps to create the pockets where the olive oil and toppings will settle during baking. Use your fingertips to gently create deep dimples across the surface. This technique allows for the perfect amount of oil to soak into the dough, enhancing the flavor profile and moisture of the finished bread. After adding toppings, let the dough rest for about 20 minutes to allow it to puff up slightly before baking.

Ingredients

Dough

4 cups all-purpose flour
1 packet instant yeast (2 1/4 teaspoons)
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
1/4 cup olive oil

Topping

1 head of garlic
2 tablespoons olive oil
Fresh rosemary, chopped
Fresh thyme, chopped
Coarse sea salt

Instructions

Prepare the Dough

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. Mix in flour, salt, and olive oil until a dough forms. Knead for about 10 minutes until smooth and elastic.

Let the Dough Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Roast the Garlic

While the dough rises, preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until tender.

Shape the Focaccia

Once the dough has risen, punch it down and transfer to a greased baking sheet. Stretch it out to fit the sheet, making dimples with your fingers.

Add Toppings

Squeeze out the roasted garlic cloves and spread them over the dough. Sprinkle with chopped herbs and coarse sea salt.

Bake the Focaccia

Let the dough rest for another 20 minutes while preheating the oven to 425°F (220°C). Bake for 20-25 minutes until golden brown.

Cool and Serve

Remove from the oven, let cool for a few minutes, then cut into pieces and serve warm.

Pro Tips

For an extra flavor boost, try adding olives or sun-dried tomatoes to the topping. Also, be sure to keep an eye on the focaccia while baking to achieve perfect golden-brown crust.

Storage Tips

To keep your focaccia fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, slice and wrap individual pieces in plastic wrap, then freeze them for up to a month. Thaw at room temperature before reheating in the oven at 350°F (175°C) for about 10 minutes, which will help restore its crispy crust. Avoid refrigerating the focaccia, as this can cause it to dry out more quickly.

If you're planning to serve this focaccia over several days, consider making half the recipe to ensure maximum freshness. However, the dough can also rise in the refrigerator for longer periods. After kneading, place it in a well-oiled bowl, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Allow it to come to room temperature and rise for an additional hour before shaping it for baking.

Serving Suggestions

Roasted Garlic and Herb Focaccia is incredibly versatile. Serve it warm as an accompaniment to a meal, or offer it at a gathering with an assortment of dipping sauces, such as balsamic vinegar mixed with olive oil, or a spicy marinara. For a cozy addition to soup night, this focaccia can easily be dunked into your favorite tomato or minestrone soup, enhancing your dining experience.

If you’re feeling adventurous, elevate your focaccia by adding toppings before baking. Consider incorporating caramelized onions, cherry tomatoes, or even olives for a Mediterranean twist. Another delightful addition is cheese — freshly grated parmesan or mozzarella sprinkled on top just before baking can add richness and flavor. However, remember to adjust the cooking time slightly to ensure the cheese melts beautifully without burning.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but you may need to increase the liquid slightly and adjust the rising time.

→ How do I store leftover focaccia?

Store it in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I add cheese to this focaccia?

Absolutely! Sprinkling some cheese, like parmesan or mozzarella, on top before baking can add a delicious twist.

→ What if I don't have fresh herbs?

Dried herbs work too, though you might want to use less, since they are more concentrated in flavor.