This post may contain affiliate links. Please read my disclosure policy.

This simple 6 ingredient focaccia dough is a wonderful starting point for many different flavors, including garlic rosemary herb focaccia. The homemade bread is chewy and soft in the center with a mega crisp exterior. For the BEST flavor, let the dough rest in the refrigerator overnight. Olive oil seeps down and infuses every bite. You’ll love it! 

Garlic rosemary herb focaccia with parmesan cheese

Let’s make focaccia!! I’ve been working on perfecting focaccia for awhile. Focaccia is an Italian yeast bread. At the heart of it, focaccia is pizza dough without the sauce and cheese. Though it appears plain, focaccia is anything but boring. Its defining characteristics are the olive oil infused flavor and deliciously crisp exterior. Olive oil enrobes the entire crust, seeping into the interior as the bread bakes. Herbs and garlic are popular toppings, but you can add anything like olives, tomatoes, sesame seeds, parmesan cheese, pine nuts, pesto, caramelized onions, and more.

Pizza is a meal, but focaccia can be part of a meal, an appetizer, a soup dipper, a sauce soaker-upper, and even the crust of a sandwich or panini. Regardless of how and when it’s served, this garlic rosemary herb focaccia is remarkably chewy, rich, and flavorful.

stack of garlic rosemary herb focaccia bread with basil

Video Tutorial: Garlic Herb Focaccia

Sit back, relax, and watch as I walk through each step in this garlic rosemary herb focaccia recipe. In fact, most of the “work” is hands-off while the dough rises and rests so you can literally sit back and relax when it’s your turn to make it!

Close up image of the crispy garlic rosemary herb focaccia bread

Only 6 Ingredients in Focaccia Dough

Focaccia dough comes together with only 6 basic ingredients. Whether or not you’re a seasoned baker, I bet you have most of these items in your kitchen. This recipe yields a big pan of bread and leftovers freeze wonderfully. (We’ve been snacking on test recipes for weeks now!) If you don’t need that much bread on hand, feel free to halve the recipe.

Let’s quickly discuss the importance of each ingredient.

  1. Yeast: Yeast raises focaccia bread. If you’re nervous about working with yeast, I encourage you to review my Baking with Yeast guide. You can use active dry or instant yeast. I played around with different amounts and ultimately favored the bread with less yeast than some other recipes call for. The flatter the focaccia, the more the interior is infused with the olive oil and toppings!
  2. Sugar: 2 teaspoons of sugar feeds the yeast.
  3. Warm Water: When combined with liquid and sugar, yeast makes dough rise. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
  4. Salt: A lot of focaccia’s flavor comes from salt and this dough requires a lot of it. For the best flavor, I strongly recommend using kosher salt
  5. Olive Oil: Some recipes only call for olive oil as the topping, but adding olive oil to the dough creates a richer tasting bread. You’ll also use it to coat the pan and top the dough before baking. Use your favorite kind– I prefer extra virgin olive oil.
  6. Bread Flour or All-Purpose Flour: I tested this focaccia with both and prefer the bread flour variety. Both are great, but bread flour has a higher protein content so it yields a chewier texture. This recipe calls for 4.5 – 5 cups of flour and if using bread flour, you’ll need closer to 4.5 cups since it absorbs more water. If using all-purpose flour, you’ll need closer to 5 cups. It all depends on how sticky the dough feels. Adding a bit too much or too little flour won’t ruin the recipe, so don’t be nervous.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

Focaccia bread

How to Make Garlic Herb Focaccia

Focaccia is a very simple bread. This recipe requires a rise, plus a considerable amount of “resting” in the refrigerator. Most of the dough’s flavor is developed during this cold resting period, so I don’t recommend rushing it. You can’t rush good bread.

  1. Make the dough: Mix the ingredients together, and then knead the dough by hand or with your mixer. I like doing this by hand and you can watch me in the video.
  2. Let the dough rise: Place dough into a greased bowl, cover tightly, then set aside to rise for about 2-3 hours.
  3. Flatten dough out onto a baking pan: Punch down the risen dough to release the air, then use your hands to flatten the dough out onto an oiled baking sheet. If the dough keeps shrinking, cover it for 5 minutes to let the gluten settle.
  4. Let the dough rest in the refrigerator: The cold temperature slows down the rising. In fact, there’s so little yeast that the dough will hardly rise at all during this step. Let it rest in the refrigerator for as little as 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours, just like with my artisan bread recipe. You won’t regret it!
  5. Remove from the refrigerator: Let the dough hang out on the counter as you preheat the oven and prep the toppings. It will rise a little bit, but not much.
  6. Preheat oven: Focaccia bakes in a very hot 450°F (232°C) oven.
  7. Dimple the dough: A good stress reliever! Use your fingers to dimple the entire surface of the dough. The dimples give the olive oil and toppings “a place to go.” This step is fun!
  8. Add toppings: A simple blend of fresh garlic, rosemary, thyme, and basil is a favorite, but I have plenty of focaccia topping suggestions listed below. No matter which topping you use, drizzle olive oil all over the surface.
  9. Bake: Bake until golden brown. I set the oven to broil for the last minute to really crisp up the surface. Highly recommended!
2 images of dough on counter and after rising in mixing bowl

The dough stretches to fit a large baking sheet. You can also divide the dough in half for 2 smaller focaccia loaves. I love that there’s no rolling pin or complicated shaping required.

focaccia dough rising overnight on baking sheet

After the dough rests in the refrigerator, dimple it with your fingers, then add toppings:

2 images of toppings for bread including olive oil, rosemary, thyme, and fresh garlic and bread on baking sheet

Make Ahead Recipe

As mentioned above, the longer the dough rests, the better it tastes. Focaccia is a convenient make-ahead recipe since you can do most of the work the day before serving. The bread tastes AWESOME warm from the oven, but it lasts all day if you want to bake it several hours prior to serving. Leftovers keep well for a few days or even a few months in the freezer, but some of the crispiness is lost over time. However, a few minutes in a preheated oven quickly brings leftover focaccia back to life!

Freezing dough: You can also freeze focaccia dough just as you would freeze pizza dough. After the dough rises in the mixing bowl, punch it down to release the air, coat it with a little olive oil, then cover and freeze for up to 3 months. Thaw in the refrigerator. Once thawed, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Finally, shape the dough on the baking sheet and continue with the recipe.

Garlic rosemary herb focaccia bread on baking sheet

Focaccia Toppings

Garlic & rosemary herb focaccia is a classic favorite, but you can customize it with various toppings. There’s truly no limit and here’s a list to prove it. Leave out the garlic and herbs (or keep them!), drizzle the dough with the olive oil, then add any of these toppings:

  1. Everything Bagel Seasoning
  2. Cherry Tomatoes or Sliced Tomatoes
  3. Parmesan (add before or after baking)
  4. Pesto (add before or after baking)
  5. Sliced Zucchini
  6. Pine Nuts
  7. Sliced Lemons or Lemon Zest
  8. Sun-Dried Tomatoes
  9. Olives
  10. Mushrooms
  11. Artichokes
  12. Raw or Caramelized Onions

I topped a test batch with the garlic & herb olive oil called for in the recipe below, plus some pine nuts and thinly sliced tomatoes. We all DEVOURED it.

Garlic rosemary herb focaccia bread on white serving plate

More Simple Homemade Bread

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic rosemary herb focaccia with parmesan cheese

Garlic Rosemary Herb Focaccia

  • Author: Sally
  • Prep Time: 16 hours
  • Cook Time: 20 minutes
  • Total Time: 16 hours, 20 minutes
  • Yield: 2 dozen pieces 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian


This simple 6 ingredient focaccia dough is a wonderful starting point for many different flavors, including this garlic rosemary herb focaccia. The homemade bread is chewy and soft in the center with a mega crisp exterior. For the best flavor and texture, let the dough rest in the refrigerator overnight.


  • 2 cups (480ml) warm water (between 100-110°F, 38-43°C)
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant or active dry yeast (slightly less than 1 standard packet)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 Tablespoon kosher salt
  • 4 and 1/2 – 5 cups (563g-625g) all-purpose flour or bread flour (spoon & leveled), plus more for hands

Topping & Pan

  • 5 Tablespoons (75ml) extra virgin olive oil or more as needed, divided
  • 2 garlic cloves, minced
  • 34 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary (or 2 Tablespoons dried herbs)
  • sprinkle of coarse salt and freshly ground black pepper


  1. Prepare the dough: Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
  2. Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 full minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. If the dough is too sticky as you knead, add more flour 1 Tablespoon at a time. The dough should still feel a little soft, but shouldn’t stick your hands. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Let the dough rise: Lightly grease a large bowl with a teaspoon of oil or some nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  4. Prepare the pan: Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 Tablespoons of olive oil. This is the base layer of the bread, so be generous with the oil. A pastry brush is helpful to spread it.
  5. Flatten the dough: When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough. If it’s shrinking (mine always does), cover it with a clean towel and let it rest for 5-10 minutes before continuing. This lets the gluten settle and it’s much easier to shape after that.
  6. Let the dough rest: Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours.
  7. Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered. It may rise a little during this time, but not much.
  8. Preheat oven to 450°F (232°C). Allow it to heat for at least 10-15 minutes so every inch of the oven is very hot.
  9. Prepare the toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.
  10. Using your fingers, dimple the dough all over the surface. You can watch me do this in the video above. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. (This creates the crisp crust!) Sprinkle with a little coarse salt and freshly ground black pepper.
  11. Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.
  12. Cut and serve hot or let it come to room temperature before slicing and serving. Focaccia tastes wonderful warm or at room temperature. Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. You can also freeze the baked and cooled focaccia for up to 3 months. Thaw in the refrigerator or at room temperature. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.


  1. Freezing Instructions: After the dough rises, punch it down to release the air as instructed in step 5. Freeze the dough or portions of the dough to make at a later time. Lightly coat all sides of the dough ball(s) with olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen dough in the refrigerator overnight. Remove the dough from the refrigerator and allow to rest for 30 minutes on the counter, then continue with shaping the dough to fit the baking pan as instructed in step 5. (Even after thawing, the dough must still rest in the refrigerator as instructed in step 6.)
  2. Make Ahead Instructions: The is a wonderful recipe to begin the day ahead of time. The dough must rest in the refrigerator for at least 1 hour and up to 24 hours, as instructed in step 6. I’ve let it go for as long as 30 hours and the flavor is incredible. I wouldn’t go past 24-30 hours.
  3. Smaller Portions: This recipe yields a big pan of bread. You can divide the dough in half and bake smaller portions on 2 baking sheets or 9×13 inch baking pans. If desired, you can divide the dough in half and freeze half of it. Or you can halve the entire recipe.
  4. Yeast: You can use instant or active dry yeast instead. The rise time in step 3 may be a little quicker if using instant yeast. No matter which yeast you choose, you only need 2 teaspoons which is a little less than 1 standard 7g packet. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier bread. No matter which you choose, the focaccia is still soft and rich with a crispy exterior. Either flour is fine and there are no other changes to the recipe if you use one or the other. You may need slightly closer to 5 cups of flour if using all-purpose.

Adapted from Bon Appetit & Pizza Crust

Keywords: garlic, rosemary, thyme, basil, bread

Reader Questions and Reviews

  1. Sally! I have made your focaccia, artisan loaves, bagels, and monkey bread. All have been perfection. Thank you for taking out the guess work and sharing your recipes with us. Top notch!

  2. Hi, Sally
    Thank you for your wonderful recipe.
    I’m making this now, but my dough is very sticky. I added more flour and kneaded alot but still it’s sticky.
    Do you think I need to throw this away and try again?

    1. Hi King, there are a lot of variances that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. Just remember that the dough is supposed to be a little soft, so don’t over-flour it.

  3. Delicious! I don’t have a mixer or strong bread flour but it worked perfectly. Left it in the fridge overnight. Thanks for a great recipe!

  4. Hi Sally,

    My focaccia ended up tasting tough. It was even hard to cut! It looks like the pictures but…..any thoughts on what I did wrong?

    1. Hi Lorraine, This should be more on the chewy side with a crisp crust, but not too hard to cut! Did you dough rise properly? If not check to see if your yeast expired. The dough could have been over-worked as well. Or it was simply baked too long. Thank you for trying my recipe and I’m sorry this didn’t turn out as expected. I hope you try it again because it’s a favorite!

  5. Tried this easy and well explained recipe. The Focaccia turned out very tasty and perfect. Will be making it regularly now. Thank you.

  6. I wanted sooo bad for this to be my go to recipe!!! It baked up beautifully! But-it did not taste like focaccia-it tasted like French loaf with some garlic, herbs. Very disappointed.

  7. I was looking for a make ahead appetizer and of course I turned to Sally! This is such an easy recipe with most of the work done the night before. I divided the focaccia in three sections: Rosemary/herb, Olive and Cheddar Cheese (for the kids!). I cut them up into small pieces and voila – something for everyone to enjoy! Thanks Sally!

  8. I’ve made this recipe three times now and it is absolutely perfect every time! Even when made with minimal toppings it is so full of flavor! Crisp outside, soft inside, and delicious dipped in marinara. A favorite in our house!

  9. First time to bake bread and family loved it! I am just struggling in browning my bread without burning the garlic. What could I possibly do? Also, I would love the bottom part of the bread to be more on the crisp side. Should I put it in the bottom rack instead?

    1. Hi J! Placing this focaccia towards the bottom of the oven can help crisp up the bottom AND prevent the garlic from burning. You can also lower the oven temperature to about 400°F (204°C) and bake for longer. Lower oven temperature shouldn’t burn the garlic as quickly.

  10. Awesome, everytime: 5+ times. Made a pizza version this time and let the dough rise in the pan for the first rise, then lightly poofed it down with figertips and let it rise during oven prep and toppings. Used my sourdough starter, and kneaded by hand instead of mixer (didn’t have this time) for a few mins.. topped with fresh roasted garlic in olive oil, very thin layer of pasta or marinara sauce, fresh mozzarella, kamalata olives, thin sliced shallots, Genoa salami chopped into 1/2″ squares and fresh parm on top. Drizzled with olive oil and a little black pepper- it came out perfect.

  11. I used basil pesto, tomato pesto, and the garlic/Italian herb as toppings and the bread came out perfect and tasty. Next time will try in a smaller pan to add some height to the bread without topping so that I can use it for sandwiches.

  12. I’m always using online recipes and haven’t left a single review until today. Sally, you made me do it!

    This bread is so freaking delicious I can’t even. I used garlic confit as a topping and everything turned out so bloody fantastic it was my main course at dinner.

  13. My daughter is obsessed with a certain sandwich from one of those chain bread, soup & salad cafes, so I’ve been looking for a good copy cat recipe to make at home. When looking for the bread I had to decide if I wanted to buy some focaccia or try making it. SO glad I went with making it. This recipe is delicious, I let rest in the fridge overnight (and then some!) and the flavor of the olive oil really did penetrate very bite. Grills up great for the toasted sandwich, and wonderful on it’s own with a little more oil for dipping. Can’t wait to try out some additional toppings.

  14. Another day, another five star recipe from Sally. This bread is so delicious, I had two generous pieces with dinner, another for dessert, and a fourth for breakfast this morning. We did fresh oregano and basil for our topping, and even our 11-month old loved it! Baking bread isn’t as scary as I thought – thanks for the perfect instructions, video, and tips!

  15. Making this right now it’s in the refrigerator, resting! Yummy!

  16. Oh, Sally oh Sally. I love your recipes and have done your pizza with great success, and will be trying this out this Friday. The standard size tray does not fit in my fridge so I want to halve the recipe. When you say halve the entire recipe, do you also halve the YEAST and the water? Thank you thank you.

    1. Hi Tania, Yes you will cut all of the ingredients including the yeast. Enjoy!

  17. Delicious! I had never made focaccia before but I will definitely make again. I topped with sliced garden fresh tomatoes, basil, garlic, salt and pepper. Thanks for the recipe!

  18. I have never made bread before and was very skeptical about committing to a (basically) 24 hour recipe… But it was SOOO worth the wait! I used all fresh rosemary and thyme from my garden. I am excited to try your other recipes!

  19. I love this recipe and have made it many times. I wanted to bring it on my camping trip. Can I freeze the already baked bread?

    1. Hi Caroline, so glad you enjoy this focaccia. You can freeze the baked and cooled focaccia for up to 3 months. Thaw in the refrigerator or at room temperature.

  20. Hi Sally, I’ve been making half the recipe – but the cooking time suggested always leaves my focaccia too dry and slightly burned. I’ve tried 17 minutes, and it was too long! How would you suggest adjusting the cooking time for half the recipe?

    1. Hi Jeanne, It does sound like you are baking it too long. The best thing to do is to use your oven light on so you can keep an eye on it and remove the bread when it’s lightly browned on top. Also, if by chance you are using a convection/fan forced oven it’s recommend to lower the temperature by 25 degrees. I hope this helps!

  21. Hi Sally
    New to bread making…I’ve made your Artisan Bread and Pizza recipes a few times and both have been excellent. Just mid-way through trying out the focaccia now. However I find when Kneeding the dough it gets very sticky and I end up having to add more and more flour to stop the sticking. Am I doing something wrong? Kneeding too hard potentially?

    1. Hi Andy, There are a lot of variances that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. Just remember that the dough is supposed to be a little soft, so don’t over-flour it.

  22. I had a number of things go not-quite-right while making this (only had normal olive oil, not extra-virgin, baking pan too small, plastic wrap slipped and dough dried out overnight) but it still ended up delicious. This is difficult to mess up! I ended up adding a good bit more flour than mentioned above while kneading, and baking a few minutes extra.

  23. can i just put the dough in the fridge overnight and flatten it the next day? I dont’t have enough space in my fridge for the flat baking pan.

    1. Hi Monika, you can definitely let your dough rise overnight in the refrigerator. Cover it tightly in the bowl and place it in the refrigerator overnight. The next morning, remove it from the refrigerator and let it sit at room temperature for 1-2 hours, then continue with step 4.

  24. This recipe first caught my eye when I saw the gorgeous photos, I was drooling! The recipe is super easy to follow, I am definitely not an expert and I have succeded multiple times hihi. I keep making this focaccia, it’s so so good and you can add more toppings as well! Thank you Sally for sharing this recipe, it’s the best!!

  25. I overcooked this slightly (a minute or two) so my edges are a little more cracker-like, but the rest was wonderful. I used a whole sprig of fresh rosemary leaves chopped finely, 3 large garlic cloves, the olive oil, then 1/4 tsp of black truffle oil mixed in. Finally sprinkled sea salt, fresh ground pepper, then a couple tablespoons of fresh grated parmesan cheese on the whole thing. That truffle oil gave it a nice subtle wow factor.
    I found the flavors were much better after I let the focaccia cool for a couple hours after coming out of the oven.

  26. I have wanted to make this recipe for quite some time, and I am so glad that I finally did. The texture of the focaccia is incredible and the garlic and herbs on top make this so delicious. I’m already starting a second batch because it is just that good. Thank you so much Sally for another recipe that is truly a hit!

    1. Hi Hayley, Yes! You can make the dough by hand in a large mixing bowl with a wooden spoon or rubber spatula.

  27. I’ve tried a couple of variations on focaccia and this one was the absolute best! I ran out of bread flour about 3 cups in (the day I realised the importance of mise en place) and used wheat flour for the remaining, and it still somehow worked!

  28. Hi Sally,

    Love this recipe! Came out perfect.
    I had a question though, what happens if I’d use a deeper dishpan? I want to make a thicker foccaccia. I have a 13×9 inch and I just made the same amount of dough.


    1. Hi Kawai! You can definitely use a smaller pan for thicker focaccia. Normally I would say to divide this recipe between two 9×13 inch pans if you’d like to keep the same pictured thickness, but for a thicker bread– use it all in a 9×13 inch pan. The bake time will be longer.

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.