Garlic Bread Focaccia is a soft, thick, and flavorful bread made by combining classic focaccia with buttery garlic topping. It’s the kind of bread that’s easy to make at home and tastes better than anything store-bought. With fresh herbs, a crispy golden crust, and rich garlic butter soaked into every bite, this focaccia is perfect for sharing, dipping, or enjoying on its own.
Why We Love This Garlic Bread Focaccia Recipe
You’ll fall in love with this recipe from the very first time you try it. The focaccia itself is soft, pillowy, and filled with flavor thanks to the overnight fermentation. It takes almost no effort, but delivers bakery-level results. Once the dough is baked to a perfect golden brown, a warm garlic butter is poured over the top, soaking into the surface for maximum flavor. The herbs add a fresh lift, and the flaky salt gives you a perfect pop of crunch and contrast in every bite.
One of the best parts? You don’t need any fancy tools or ingredients. The dough mixes easily by hand in a single bowl. The garlic butter comes together in a small saucepan. Everything bakes in a simple 9×13-inch pan. It’s approachable, flexible, and incredibly satisfying. You can use this garlic bread focaccia as an appetizer, side, or even the base for a hearty sandwich.
Ingredients about Garlic Bread Focaccia
To make this focaccia recipe, you’ll only need basic pantry ingredients, a few fresh herbs, and some time. The overnight rise helps build flavor without much work, and the simple garlic butter topping comes together in minutes.
For the dough:
- 600g (2 1/2 cups) water
- 1/2 teaspoon active dry yeast
- 15g (2 1/2 teaspoons) honey
- 800g (5 1/3 cups) all-purpose flour
- 18g (2 tablespoons) kosher salt
- 50g (1/4 cup) extra virgin olive oil, plus more for pan and drizzling
For the saltwater brine:
- 1/3 cup warm water
- 1 1/2 teaspoons kosher salt
For the garlic butter:
- 3 sprigs fresh rosemary
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 4 tablespoons unsalted butter
- 2 large garlic cloves, smashed
- 1/4 teaspoon red pepper flakes
- Flaky salt, for finishing
How to Make Garlic Bread Focaccia Directions
Making this garlic bread focaccia is mostly about patience and timing, not skill. The process starts with mixing the dough and letting it rise overnight. Then it’s shaped, dimpled, brined, baked, and finished with butter. Follow these steps for the best results.
Start by making your dough. In a large mixing bowl, stir together the water, active dry yeast, olive oil, and honey. Give this mixture five minutes to rest so the yeast can activate. It won’t foam much, and that’s okay — just let it sit quietly.
Next, add the flour and kosher salt. Use a spatula or wooden spoon to stir everything together. You want to mix until no dry patches of flour remain and the dough looks rough and sticky. Don’t overthink it. This dough is meant to be wet and shaggy.
Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 14 hours. Overnight is perfect. You’ll know the dough is ready when it has doubled in size and looks bubbly and elastic.
When the dough is ready, oil a 9×13-inch baking pan with 2–3 tablespoons of olive oil. Be generous — this will help crisp the crust. Gently transfer the dough to the pan, being careful not to deflate it too much. Use your hands to stretch it gently toward the edges of the pan. Don’t worry if it pulls back a little; just cover it with plastic wrap and let it rest for 30 minutes.
After resting, it’s time to dimple. Dip your fingers in olive oil and press into the surface of the dough to create deep indentations all over. This gives focaccia its signature texture. Then, stir together the warm water and salt for the brine. Pour this evenly over the dough. Yes — it looks wet, but it will bake beautifully. Cover again and let it rise another 45 minutes.
About 30 minutes before baking, preheat your oven to 425°F. When your dough is proofed and the oven is hot, sprinkle the top of the dough with fresh rosemary, oregano, and thyme leaves. Drizzle with more olive oil. Place the pan in the oven and bake for 30 to 35 minutes until the top is golden brown and the edges look crispy.
While the focaccia bakes, make your garlic butter. In a small saucepan over low heat, melt the butter with the smashed garlic cloves and red pepper flakes. Let it cook gently until the garlic softens and infuses the butter. Remove the garlic, chop it roughly, then return it to the butter. Keep warm.
As soon as the focaccia comes out of the oven, pour the warm garlic butter all over the top. Use a spoon or brush to help spread it into the dimples. Sprinkle with flaky salt. Let it rest in the pan for about 10 minutes, then loosen the edges with a spatula and lift it out onto a cutting board.
How to Serve Garlic Bread Focaccia
Garlic Bread Focaccia is versatile and perfect for all kinds of meals. You can slice it into squares or strips for easy sharing. Serve it alongside your favorite pasta, soup, or salad. It’s an excellent match for tomato-based dishes, creamy sauces, or anything with cheese.
You can also enjoy it on its own. The combination of warm garlic butter, fresh herbs, and golden crust makes it incredibly satisfying as a standalone snack. It’s great for dipping into olive oil or balsamic vinegar or pairing with a simple marinara sauce.
Try slicing it horizontally and using it as sandwich bread. Fill it with grilled vegetables, cheese, or even leftover roast chicken. You can even cut smaller pieces and toast them in a pan for next-level croutons.
Expert Tips: Garlic Bread Focaccia
- Plan Ahead: The overnight rise is key for flavor and texture. Mix the dough the night before and let it sit on your counter. No kneading needed.
- Use Plenty of Oil: Don’t skimp on the olive oil. It helps create a crispy bottom and flavorful crust.
- Dimples Matter: When dimpling, use all your fingertips and press deep. This allows the brine and butter to settle into the dough.
- Customize the Herbs: Use what you have on hand. Basil, parsley, or even chives can be used instead of rosemary or thyme.
- Serve Warm: This bread is best fresh out of the oven or slightly warm. If you need to reheat it, do so in the oven to preserve the crisp edges.
How to Store Garlic Bread Focaccia
If you have leftovers (though that’s rare), let the bread cool completely. Wrap it tightly in foil or place it in an airtight container. It will keep at room temperature for up to two days.
For longer storage, refrigerate it for up to 4 days. To reheat, place the bread on a baking sheet and warm it in the oven at 350°F until hot. This will help restore its crisp edges and soft center.
You can also freeze individual slices. Wrap them in plastic, then foil, and store in a freezer bag. When ready to enjoy, thaw and reheat in the oven or toaster oven.
Variation of Garlic Bread Focaccia
You can easily change up this recipe to suit your tastes. Here are a few fun ideas:
- Cheesy Version: Add shredded mozzarella, fontina, or parmesan over the top before baking. The cheese will bubble and brown for a decadent finish.
- Spicy Twist: Add sliced jalapeños or a pinch of cayenne to the garlic butter. For heat lovers, this gives a great kick.
- Tomato Topping: Add halved cherry tomatoes or sun-dried tomatoes on top with the herbs for a burst of sweetness and color.
- Olive Lover’s Focaccia: Press pitted olives into the dough before baking for a Mediterranean touch.
- Sweet & Savory: Try a drizzle of honey over the baked focaccia to balance the garlic and herbs with a hint of sweetness.
FAQ – Garlic Bread Focaccia
What makes this focaccia different from regular garlic bread?
This recipe uses a slow-fermented focaccia base instead of a baguette or white loaf. The dough is soft and airy inside with a crisp, golden crust. It absorbs the garlic butter deeply, making every bite rich and flavorful.
Can I make this focaccia ahead of time?
Yes! You can bake the focaccia a day ahead and reheat it before serving. For best flavor, reheat in the oven rather than the microwave.
What kind of garlic should I use?
Fresh garlic cloves are best. They give the butter a more intense flavor than pre-minced or powdered garlic.
Can I skip the brine step?
It’s best not to. The saltwater brine helps hydrate the surface and improves texture and flavor. It also gives the focaccia that iconic golden finish.
What’s the best pan to use?
A metal 9×13-inch baking dish works perfectly. Avoid glass or ceramic if possible, as they don’t conduct heat as well and may result in a softer bottom crust.
Garlic Bread Focaccia
Ingredients
- 600 g water
- ½ teaspoon active dry yeast
- 15 g honey
- 800 g all-purpose flour
- 18 g kosher salt
- 50 g extra virgin olive oil (plus more for pan and drizzling)
- 1/3 cup warm water
- 1 ½ teaspoons kosher salt
- 3 sprigs fresh rosemary
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 4 tablespoons unsalted butter
- 2 large garlic cloves (smashed)
- ¼ teaspoon red pepper flakes
- to taste flaky salt (for finishing)
Instructions
- In a large mixing bowl, stir together the water, active dry yeast, olive oil, and honey. Let it rest for 5 minutes.
- Add the flour and kosher salt. Mix until no dry patches remain and the dough looks rough and sticky.
- Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 14 hours.
- Oil a 9×13-inch baking pan with olive oil. Transfer the dough gently to the pan and stretch it toward the edges. Let it rest for 30 minutes.
- Using oiled fingers, dimple the surface of the dough. Mix warm water and salt for the brine and pour it over the dough.
- Cover and let it rise for another 45 minutes.
- Preheat the oven to 425°F (220°C). Sprinkle fresh herbs on top, drizzle with olive oil, and bake for 30 to 35 minutes until golden brown.
- While baking, melt the butter with the smashed garlic and red pepper flakes over low heat. Remove garlic, chop it, and return to the butter.
- Once out of the oven, pour the warm garlic butter over the focaccia and sprinkle with flaky salt. Let it rest for 10 minutes before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!