Garlic-Herb Focaccia Garden Bread

If you’re craving a flavorful, soft, and aromatic bread that brings the essence of a garden right to your kitchen, this Garlic-Herb Focaccia Garden Bread is exactly what you need. Bursting with fresh herbs, garlic, juicy cherry tomatoes, and briny black olives, this bread is as beautiful as it is delicious. Perfect for serving alongside dinner, using for sandwiches, or enjoying as a snack dipped in olive oil, this focaccia is a crowd-pleaser every time.

Why This Recipe Is a Must-Try

Garlic-Herb Focaccia Garden Bread is more than just bread—it’s a sensory experience. The combination of freshly minced garlic, fragrant rosemary, and thyme infused throughout the dough gives it a rich, savory flavor profile that elevates any meal. The cherry tomatoes and black olives scattered on top add bursts of sweetness and saltiness, making every bite a delightful surprise.

What makes this recipe stand out is its simplicity and versatility. Even if you’re new to bread making, the step-by-step process is straightforward and forgiving, making it a fantastic beginner-friendly recipe. Plus, it uses basic pantry staples and fresh garden herbs that you can easily swap or adjust to your liking.

This focaccia pairs beautifully with soups, salads, or a fresh Mediterranean spread. For a wholesome brunch, try pairing it with a Garden Veggie Goat Cheese Frittata for a colorful, herbaceous meal that celebrates fresh flavors.

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 tablespoon instant yeast
• 1/4 cup olive oil (plus more for drizzling)
• 1 1/2 cups warm water (about 110°F/43°C)
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and sliced
• Coarse sea salt for topping

How To Make Garlic-Herb Focaccia Garden Bread

Step 1: Activate the Yeast

Start by combining the warm water, sugar, and instant yeast in a large mixing bowl. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to work its magic.

Step 2: Make the Dough

Add the all-purpose flour, salt, minced garlic, and half of the chopped rosemary and thyme to the yeast mixture. Pour in the olive oil and mix everything together with a wooden spoon or your hands until a shaggy dough forms.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky. If the dough feels too sticky, sprinkle a little more flour, but be careful not to add too much, or the bread will turn out dense.

Step 4: First Rise

Lightly oil a large bowl and place the dough inside, turning it once to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.

Step 5: Prepare the Pan

Grease a 9×13-inch baking pan generously with olive oil. This will help create the focaccia’s signature crisp, golden crust.

Step 6: Shape the Dough

Punch down the risen dough gently to release the air. Transfer it to the prepared pan and stretch it out evenly to fit the pan’s dimensions. Use your fingertips to create dimples all over the surface of the dough—these pockets are perfect for capturing olive oil and flavors.

Step 7: Add Toppings

Sprinkle the remaining rosemary and thyme on top of the dough. Press the halved cherry tomatoes and sliced black olives gently into the dough. Drizzle a generous amount of olive oil over everything and finish with a sprinkle of coarse sea salt.

Step 8: Second Rise

Let the dough rest and rise for another 30 minutes. This step ensures your focaccia will be light and fluffy.

Step 9: Bake

Preheat your oven to 425°F (220°C). Place the focaccia in the oven and bake for 20 to 25 minutes, or until the bread is golden brown and cooked through. You’ll know it’s done when it sounds hollow when tapped and the edges are crisp.

Step 10: Cool and Serve

Remove the focaccia from the oven and let it cool slightly in the pan before slicing. Serve warm or at room temperature with a drizzle of olive oil or alongside your favorite dips.

Expert Tips

• Use fresh herbs for the best flavor impact. Dried herbs can work, but fresh rosemary and thyme truly elevate the bread.
• If you don’t have instant yeast, you can use active dry yeast but dissolve it in warm water with sugar first and let it proof for 10 minutes until foamy.
• Don’t skip the dimpling step—it’s essential for that classic focaccia texture and flavor infusion.
• For extra garlic flavor, gently sauté the minced garlic in olive oil before mixing it into the dough.
• Experiment with additional toppings like caramelized onions, sun-dried tomatoes, or different olives to customize your focaccia.
• Use a baking stone or pizza stone if you have one, as it helps achieve an evenly baked, crisp bottom crust.
• Let the dough rise in a warm spot—if your kitchen is cold, place the bowl in the oven with just the light on.
• Pair this focaccia with fresh pickles for a crunchy contrast, such as Quick Refrigerator Garlic Dill Pickles.

Variations and Customizations

• Cheesy Focaccia: Sprinkle shredded mozzarella or Parmesan cheese over the top before baking.
• Spicy Kick: Add red pepper flakes or thinly sliced jalapeños to the dough or on top for some heat.
• Vegetable Medley: Swap cherry tomatoes with roasted bell peppers, zucchini slices, or caramelized onions.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend designed for bread baking (note: texture will vary).
• Vegan Version: This recipe is naturally vegan-friendly, just ensure your olive oil is of good quality for the best flavor.
• Herb Variations: Try fresh oregano, sage, or basil based on what you have available.

How to Store Leftovers

Store your Garlic-Herb Focaccia Garden Bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it fresh longer, you can refrigerate it for up to 5 days, but remember that refrigeration may slightly dry out the bread. For best results, reheat slices in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes to restore crispness.

If you want to freeze focaccia, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw overnight at room temperature and warm before serving.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes! If you only have active dry yeast, dissolve it in warm water with a pinch of sugar and let it sit for 10 minutes until it becomes foamy before adding it to the flour and other ingredients.

How do I make the focaccia extra fluffy?

Make sure to knead the dough well to develop gluten, allow enough time for the dough to rise fully, and don’t skip the second rise after shaping the dough in the pan. Also, using warm water helps activate the yeast better.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough, cover it tightly, and refrigerate it overnight. Bring it to room temperature and let it rise before shaping and baking the next day.

What’s the best way to reheat leftover focaccia?

For the best texture, reheat focaccia in a preheated oven at 350°F (175°C) for 5-7 minutes. This helps restore the crisp crust and warm, tender inside without drying it out.

Conclusion

This Garlic-Herb Focaccia Garden Bread is a delightful way to bring fresh garden flavors into your home baking. Its soft texture, rich garlic-herb aroma, and vibrant toppings make it a versatile bread that complements a wide range of dishes. Whether you’re serving it as a side, making sandwiches, or enjoying it on its own, this focaccia is sure to impress family and friends alike. Give this recipe a try, and enjoy the simple pleasure of homemade bread bursting with wholesome, fresh ingredients.

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