Italian Herb Focaccia Bread: A Guide for Home Cooks

Focaccia is a simple flatbread from Italy. It’s golden and crisp on the outside, soft and airy inside, and packed with the flavors of olive oil, garlic, and herbs. This bread has been around for centuries. It started in ancient Rome as “panis focacius,” a hearth-baked flatbread. Over time, it became popular across Italy and took on different forms in different regions. The version most people know today comes from Liguria. It’s full of olive oil, topped with herbs, and dimpled before baking.

Making focaccia at home takes a little planning and patience. But the process is easy and enjoyable. You don’t need fancy tools or professional skills. Just follow the steps, and you’ll end up with a rustic, bakery-quality loaf. This guide will walk you through it all—equipment, prep times, ingredients, detailed instructions, tips, and even nutrition info.

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What You’ll Need

Equipment

Here’s the gear you’ll need to make this focaccia:

• 1 large and 1 medium mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (helpful for accuracy, but optional)
• Stand mixer with dough hook (optional but useful)
• Bench scraper or rubber spatula
• 9×13-inch baking pan
• Pastry brush
• Plastic wrap or a clean kitchen towel
• Sharp knife or kitchen scissors
• Cooling rack

Prep and Cook Times

• Prep time: 30 minutes active, plus 2 hours rising
• Cook time: 25–30 minutes
• Total time: Around 3 hours

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Ingredients

Ingredient	U.S. Measure	Metric Measure
Bread flour	4 1/4 cups	510 g
Warm water (110°F/45°C)	1 3/4 cups	410 ml
Active dry yeast	2 1/4 tsp	7 g
Sugar	1 tsp	4 g
Salt	1 1/2 tsp	9 g
Olive oil (extra virgin)	1/4 cup + 3 tbsp	90 ml + 45 ml
Fresh rosemary (chopped)	2 tbsp	6 g
Fresh thyme (chopped)	1 tbsp	3 g
Garlic (minced)	3 cloves	3 cloves

Step-by-Step Instructions

1. Activate the Yeast (10 minutes)

You need to make sure your yeast is alive and ready to work.

• Heat water to about 110°F (45°C). Warm, not hot.
• In a small bowl, combine the warm water, yeast, and sugar. Stir gently.
• Let it sit for 5–10 minutes. It should get foamy. If it doesn’t, your yeast might be dead—start over with fresh yeast.

2. Mix the Dough (15 minutes)

• In a large bowl, stir the flour and salt together.
• Add the yeast mixture and 1/4 cup of olive oil. Mix with a spoon or your hands until a sticky dough forms.
• If using a stand mixer, mix with the dough hook on medium speed for 5–7 minutes.
• If kneading by hand, turn the dough onto a floured surface. Knead for 8–10 minutes until smooth and stretchy. The dough should still feel slightly sticky.

3. First Rise (1 to 1.5 hours)

• Place the dough in a lightly oiled bowl. Turn it so it gets coated in oil.
• Cover it with plastic wrap or a towel. Let it sit in a warm spot for 1 to 1.5 hours. It should double in size.

4. Make the Herb Oil (5 minutes)

• In a small pan, heat 3 tablespoons of olive oil on low.
• Add the minced garlic, chopped rosemary, and thyme.
• Let it sizzle gently for 1–2 minutes. You want it fragrant, not burned.
• Take it off the heat and let it cool.

5. Shape and Second Rise (30 minutes)

• Grease your 9×13-inch pan with olive oil.
• Punch down the risen dough and move it to the pan.
• Gently press and stretch it to fill the pan.
• Press your fingertips all over the top to make dimples.
• Brush the dough with the cooled herb oil. Make sure you cover the whole surface.
• Let it rise again for 20–30 minutes, uncovered.

6. Bake (25–30 minutes)

• Heat your oven to 425°F (220°C).
• Just before baking, sprinkle flaky salt over the top (optional, but adds flavor).
• Bake for 25–30 minutes, until the top is golden and the edges are crisp.
• Take it out of the oven and place the bread on a cooling rack.
• Let it rest for at least 10–15 minutes before slicing.

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Tips That Make a Difference

• Use good olive oil: This bread is all about olive oil. Don’t go cheap here.
• Watch the water temperature: Yeast won’t rise in cold water and dies in hot water.
• Don’t add too much flour: Sticky dough is okay. Extra flour makes dense bread.
• Stick with fresh herbs: They give better flavor and color than dried ones.
• Try other toppings: Swap herbs for olives, tomatoes, caramelized onions, or cheese.

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How to Serve Focaccia

• As a starter: Cut into squares and dip in olive oil and balsamic vinegar.
• With soup: Great with tomato-based soups or hearty stews.
• As sandwich bread: Slice it horizontally and fill it with mozzarella, tomato, basil, grilled veggies, or deli meats.
• As a snack: Eat it warm with nothing on it—it’s that good.

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Common Problems and How to Fix Them

• Bread came out dense: Your dough probably didn’t rise enough. Let it proof longer.
• Flat bread: Yeast might be old or dead. Always check that it foams.
• Dry texture: Too much baking time or too little oil. Don’t skip the brushing step.
• Too salty or bland: Stick to the measurements. You can adjust salt on top to taste.

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Nutrition Info (Per Slice, assuming 12 slices)

Nutrient	Amount
Calories	~210 kcal
Fat	9 g
Saturated Fat	1.5 g
Carbohydrates	28 g
Fiber	1 g
Protein	4 g
Sodium	290 mg
Sugar	<1 g

This is just an estimate. Exact values can vary based on your ingredients and portion size.

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Final Thoughts

Focaccia isn’t hard to make. It just takes time. Most of that time is waiting for the dough to rise. The actual hands-on work is simple and satisfying. The payoff? A bread that smells amazing, tastes even better, and makes any meal feel special.

Don’t worry if it doesn’t turn out perfect the first time. Bread baking is one of those skills that improves with repetition. As long as your dough rises and your oven’s hot, you’ll end up with something worth eating. Keep practicing, tweak your toppings, and enjoy the process.

That’s it. A no-nonsense guide to making Italian Herb Focaccia from scratch. Once you’ve tried this version, you’ll want to bake it again with your own twist.