The first time I made focaccia bread with garlic, I was standing in my tiny Asheville kitchen on a rainy afternoon. The oven was warming the whole room, and I could already smell the roasted garlic before the loaf had even finished baking. That scent—earthy, sweet, and a little sharp—reminded me of my grandmother’s Sunday dinners, where bread always came out of the oven just as the table was set.
This garlic focaccia bread is the kind you tear into before the main course even hits the table. It’s fluffy inside, golden and crispy outside, and each bite bursts with garlicky, herby flavor. Best of all, you don’t need a bakery’s setup to make it—just a mixing bowl, a pan, and a little patience while the dough rises.
If you’ve baked my simple focaccia bread or tried my pizza focaccia bread recipe, this one will feel familiar, but the garlic transforms it into something richer, cozier, and—if you’re anything like me—completely irresistible. Follow along, and we’ll make a loaf worthy of any Italian table.
Table of Contents
Why You’ll Love This Garlic Focaccia Bread
When I share this recipe with friends, I always tell them the best part isn’t just the flavor—it’s how simple and forgiving it is. You can mix it up in minutes, let it rise while you make dinner, and enjoy bakery-quality bread without breaking a sweat.
- Beginner-friendly – no tricky kneading, just mix, rest, and bake.
- Full-flavored – roasted garlic and fresh herbs infuse every bite.
- Flexible timing – try an overnight rise for even more depth.
- Versatile – serve as a side, slice for focaccia sandwiches, or pair with soup.
Ingredients You’ll Need
When I make focaccia bread with garlic, I like to gather everything first—just like my grandmother taught me—because once the dough starts coming together, you don’t want to pause and rummage through the pantry.
For the Dough
- Bread flour – gives that slightly chewy texture we love (you can use all-purpose if needed).
- Warm water – about 110°F, just warm to the touch.
- Instant yeast – or active dry yeast if you prefer.
- Sugar – to feed the yeast.
- Sea salt – balances flavor.
- Extra virgin olive oil – for the dough and the pan, creating that signature crispy crust.
For the Garlic Herb Topping
- Fresh garlic cloves – roasted for sweetness or sautéed for punch.
- Fresh parsley or rosemary – rosemary is my favorite for classic Italian garlic bread flavor.
- Unsalted butter – melts into the bread for richness.
- Extra virgin olive oil – keeps the topping light and aromatic.
- Parmesan or mozzarella cheese (optional) – for cheesy garlic focaccia lovers.
- Flaky sea salt – for that final, irresistible crunch.
Step-by-Step – How to Make Garlic Focaccia Bread
- Activate the Yeast – If you’re using active dry yeast, mix it with warm water and sugar, then let it sit for 5–10 minutes until foamy. This little bubbling moment is the first sign your bread will rise beautifully.
- Mix the Dough – In a large bowl, combine flour and sea salt. Add the yeast mixture (or water if using instant yeast) and olive oil. Stir until you have a shaggy, sticky dough. Don’t worry about it looking perfect—focaccia is wonderfully forgiving.
- First Rise – Cover the bowl with a clean towel and let the dough rise for 1–2 hours in a warm spot, or overnight in the fridge for deeper flavor. As it rests, you can prepare your toppings or even check out my focaccia gluten-free bread recipe if you’re baking for different diets.
- Prepare the Garlic Butter – Gently roast or sauté minced garlic in a mix of olive oil and butter until golden and aromatic. Add fresh rosemary or parsley for an herby lift. The fragrance at this stage is enough to bring people into the kitchen asking what’s cooking.
- Shape and Dimple the Dough – Generously oil a baking pan. Transfer the dough and use your fingertips to stretch it out, pressing deep dimples all over. Press fresh garlic slices into these indentations and drizzle the garlic-infused oil, to give your focaccia bread with garlic its signature flavor pockets.
- Second Rise – Cover the pan loosely and let the dough rest for about 1 hour, until puffed and airy.
- Bake Until Golden – Preheat the oven to 425°F (220°C). Bake for 20–25 minutes, until the crust turns crisp and golden, with sizzling edges from the olive oil.
- Finish with Garlic Butter & Cheese – As soon as it’s out of the oven, brush with your warm garlic butter. Sprinkle parmesan or mozzarella if you like cheesy garlic focaccia. Slice or tear while it’s still warm, and enjoy immediately.
Focaccia Bread with Garlic
- Total Time: 2 hours
- Yield: 1 large loaf 1x
- Diet: Vegetarian
Description
Crispy, fluffy focaccia bread with garlic, perfect for pairing with pasta, soup, or as a stand-alone snack.
Ingredients
4 cups (500g) bread flour
1 ½ cups (360ml) warm water (about 110°F / 43°C)
2 ¼ teaspoons (7g) instant yeast or active dry yeast
1 teaspoon sugar
2 teaspoons sea salt
¼ cup (60ml) extra virgin olive oil (plus more for greasing)
6 large fresh garlic cloves, minced or roasted
2 tablespoons fresh parsley or rosemary, chopped
2 tablespoons unsalted butter (or olive oil for vegan option)
½ cup (50g) parmesan or mozzarella cheese (optional)
1 teaspoon flaky sea salt for topping
Instructions
1. If using active dry yeast, mix with warm water and sugar, then let sit 5–10 minutes until foamy. Skip this step for instant yeast.
2. In a large bowl, combine flour and sea salt. Add the yeast mixture (or water if using instant yeast) and olive oil. Stir until a sticky dough forms.
3. Cover and let rise for 1–2 hours in a warm spot, or overnight in the fridge for deeper flavor.
4. While dough rises, gently sauté or roast garlic in butter and olive oil until golden. Stir in fresh herbs.
5. Generously oil a baking pan. Transfer dough, stretching gently to fit. Press deep dimples across the surface with your fingertips.
6. Cover and let rise again for 1 hour until puffy.
7. Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden brown with crisp edges.
8. Brush immediately with garlic butter. Sprinkle with cheese if using. Slice or tear and serve warm.
Notes
Bread flour gives a chewier texture, but all-purpose flour works too.
Roasting garlic results in a sweeter, milder flavor than raw garlic.
Avoid refrigerating baked focaccia to preserve its tender crumb.
For gluten-free variation, use a 1:1 gluten-free flour blend and check my gluten-free focaccia recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8 slices
- Calories: 230
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Flavor Variations to Try
- Cheesy Garlic Focaccia Bread – Top your loaf with shredded mozzarella or parmesan for a gooey, indulgent twist. This turns a simple homemade garlic flatbread into a crowd-pleaser.
- Garlic Rosemary Focaccia – A classic Italian pairing where fresh rosemary sprigs are pressed into the dimples before baking. Perfect if you love the herbal notes in Italian focaccia bread recipes.
- Roasted Garlic Focaccia – Use slow-roasted garlic cloves, mashed and spread over the dough before baking for a sweet, mellow garlic flavor.
- Spicy Chili Garlic Focaccia – Add red pepper flakes or drizzle chili oil for a bold, artisan-style loaf with heat.
- Vegan Garlic Focaccia – Swap butter for olive oil or plant-based butter, and skip the cheese for a dairy-free option.
Serving Suggestions
- Pair roasted garlic focaccia with minestrone or tomato basil soup.
- Serve alongside pasta dishes like lasagna or spaghetti carbonara for an authentic Italian dinner.
- Use slices of artisan bread with garlic as the base for grilled veggie or roasted meat sandwiches.
- Enjoy with a shallow dish of olive oil and balsamic vinegar for dipping, just like in rustic trattorias.
Storage & Reheating Tips
- Store cooled focaccia in an airtight container at room temperature for up to 2 days.
- To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes to restore that crispy edge.
- Avoid refrigerating—it will dry out the crumb of your Italian flatbread.
- Freeze for up to 1 month; thaw at room temperature before reheating.
Common Mistakes to Avoid
- Using too little olive oil → prevents the signature crisp crust that makes garlic herb bread so irresistible.
- Overproofing → can make the loaf collapse instead of holding its airy structure.
- Baking too cool → yields pale, soft bread instead of golden cheesy garlic focaccia.
- Skipping the dimpling step → means no pockets to hold the flavorful garlic oil.
FAQs About Garlic Focaccia Bread
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier, more artisan-style texture.
Can I make this without cheese?
Absolutely—the garlic and herbs are flavorful enough on their own.
Can I freeze garlic focaccia?
Yes—wrap tightly in foil, then in a freezer bag, and store for up to 1 month.
Final Thoughts
This focaccia bread with garlic is more than just a side—it’s a versatile, flavorful loaf that works as an appetizer, sandwich base, or centerpiece for an Italian-inspired meal. Whether you go for roasted garlic focaccia, garlic rosemary focaccia, or a cheesy twist, you’ll end up with an artisan bread with garlic that’s bakery-worthy but made right in your kitchen.
Grab your olive oil, roast that garlic, and bake a loaf that fills your home with warmth and your table with joy.
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