Garlic Herb Focaccia With Roasted Garlic and Olive Oil

Quick Recipe Version (TL;DR)

• Yield: 12 squares (about 6–8 servings)
• Prep Time: 25 minutes (active)
• Cook Time: 22–25 minutes
• Total Time: 2 hours 30 minutes (includes rising)

Quick Ingredients

• 500 g (4 cups) bread flour
• 10 g (2 tsp) fine sea salt
• 7 g (2 1/4 tsp) instant yeast
• 420 g (1 3/4 cups) warm water (105–110°F / 40–43°C)
• 75 g (1/3 cup) extra-virgin olive oil, divided, plus more for hands
• 1 whole head garlic
• 2 tsp chopped fresh rosemary
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1–2 tsp flaky sea salt (for topping)

Do This

• 1. Roast garlic at 400°F (205°C) for 35–40 min; cool and squeeze out cloves.
• 2. Stir flour, salt, yeast; add warm water + 2 tbsp oil and mix to a sticky dough. Rest 10 min.
• 3. Do 3 sets of stretch-and-folds, 5 min apart; cover and rise 60–75 min until doubled.
• 4. Oil a 9 x 13 in pan with 3 tbsp oil; press dough in gently. Rest 20–30 min.
• 5. Dimple deeply; top with roasted garlic, herbs, and 2–3 tbsp oil. Sprinkle flaky salt.
• 6. Bake at 450°F (232°C) for 22–25 min until deeply golden with a crisp bottom.
• 7. Cool 15 min, slice, and serve warm.

---

Why You’ll Love This Recipe

• Fluffy interior, crisp bottom: A well-oiled pan and high heat create that signature focaccia crunch.
• Big garlic-herb flavor: Roasted garlic turns sweet and mellow, perfect with fresh rosemary and thyme.
• No stand mixer required: A simple mix-and-fold method builds structure with minimal effort.
• Perfect for sharing: Slice into squares for soups, salads, charcuterie, or sandwiches.

Grocery List

• Produce: 1 head garlic, fresh rosemary, fresh parsley, fresh thyme
• Dairy: None
• Pantry: Bread flour, instant yeast, fine sea salt, flaky sea salt, extra-virgin olive oil

Full Ingredients

Roasted Garlic

• 1 whole head garlic
• 1 tsp extra-virgin olive oil (from the measured amount)

Focaccia Dough

• 500 g (4 cups) bread flour, spooned and leveled if measuring by cups
• 10 g (2 tsp) fine sea salt
• 7 g (2 1/4 tsp) instant yeast
• 420 g (1 3/4 cups) warm water (105–110°F / 40–43°C)
• 30 g (2 tbsp) extra-virgin olive oil (to mix into the dough)

Pan + Topping

• 45 g (3 tbsp) extra-virgin olive oil (for the pan)
• 15–30 g (1–2 tbsp) extra-virgin olive oil (for the top before baking)
• 2 tsp finely chopped fresh rosemary
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1–2 tsp flaky sea salt (such as Maldon), to taste

Step-by-Step Instructions

Step 1: Roast the garlic until sweet and spreadable

Preheat the oven to 400°F (205°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place it on a sheet of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 35–40 minutes, until the cloves are very soft and lightly golden. Let cool for 10 minutes, then squeeze the roasted cloves out into a small bowl. Set aside.

Step 2: Mix a sticky dough (no kneading needed)

In a large mixing bowl, whisk together the bread flour, fine sea salt, and instant yeast. Add the warm water and 2 tbsp (30 g) olive oil. Stir with a sturdy spoon or dough whisk until no dry flour remains and you have a shaggy, sticky dough. Cover and let rest for 10 minutes to hydrate the flour (this makes the dough easier to handle).

Step 3: Build strength with stretch-and-folds

Keep the dough in the bowl. With a lightly oiled hand, grab one side of the dough, stretch it up gently, and fold it over itself. Rotate the bowl and repeat 6–8 times, working around the bowl, until the dough tightens slightly. Cover and rest 5 minutes. Repeat this stretch-and-fold process 2 more times (3 total sets), resting 5 minutes between sets.

After the final set, cover the bowl and let the dough rise at warm room temperature (about 72–78°F / 22–26°C) for 60–75 minutes, until doubled and bubbly. If your kitchen is cooler, it may take up to 90 minutes.

Step 4: Oil the pan for that crisp, golden bottom

Pour 3 tbsp (45 g) olive oil into a 9 x 13 inch metal baking pan. Tilt the pan to coat the bottom and corners thoroughly. Transfer the risen dough into the pan (a flexible scraper helps). Flip the dough once to coat both sides in oil.

Using oiled fingertips, gently press and stretch the dough toward the edges. If it springs back, cover and rest 10 minutes, then continue pressing until it fills most of the pan. Cover and let rest 20–30 minutes, until the dough is puffy and relaxed.

Step 5: Dimple deeply and add the roasted garlic and herbs

Preheat the oven to 450°F (232°C). With well-oiled fingertips, press straight down to the bottom of the pan to make deep dimples all over the surface. These dimples help trap olive oil and create the classic focaccia texture.

Pinch the roasted garlic into small pieces and tuck it into some of the dimples, distributing it evenly. Sprinkle the rosemary, parsley, and thyme over the top. Drizzle 1–2 tbsp olive oil over the surface, focusing on the dimples. Finish with 1–2 tsp flaky sea salt.

Step 6: Bake hot for a lofty crumb and crisp edges

Bake on the middle rack at 450°F (232°C) for 22–25 minutes, until the top is deeply golden and the edges look crisp. If your oven runs cool, you may need up to 27 minutes.

For extra crispness, carefully lift one corner with a spatula near the end of baking; if the bottom is still pale, place the pan on a lower rack for the final 2–3 minutes. (Keep an eye on the top so it doesn’t overbrown.)

Step 7: Cool briefly, then slice and serve

Remove the pan from the oven and let the focaccia cool in the pan for 10 minutes. Then transfer it to a cooling rack for another 5 minutes to keep the bottom crisp. Slice into 12 squares. Serve warm or at room temperature with extra olive oil for dipping if you like.

Pro Tips

• Use a metal pan for the crispiest bottom: Metal conducts heat better than glass, helping that golden crust form.
• Don’t be shy with the dimples: Press all the way down to the pan. Deep dimples = airy pockets and better texture.
• Measure flour by weight if possible: 500 g gives more consistent results than cups, especially for sticky doughs.
• Watch the color, not just the clock: Focaccia should be deeply golden on top for best flavor and structure.
• Keep garlic from burning: Tuck roasted garlic into dimples and lightly cover with oil to prevent scorching.

Variations

• Rosemary and sea salt classic: Skip parsley and thyme, and use 1 tbsp chopped rosemary plus a bit more flaky salt.
• Lemon-herb focaccia: Add 1 tsp finely grated lemon zest to the topping with the herbs and a tiny pinch of black pepper.
• Cherry tomato version: Press 200 g (about 1 1/2 cups) halved cherry tomatoes cut-side up into the dough after dimpling; add an extra pinch of flaky salt.

Storage & Make-Ahead

Room temperature: Store tightly wrapped for up to 2 days. Re-crisp slices in a 375°F (190°C) oven for 6–8 minutes, directly on the rack or on a sheet pan.

Freeze: Cool completely, slice, and wrap portions tightly. Freeze up to 2 months. Reheat from frozen at 375°F (190°C) for 10–14 minutes.

Make-ahead option (same day): Roast the garlic up to 24 hours ahead; refrigerate in a covered container. Bring to room temperature before topping the dough.

Nutrition (per serving)

Approximate, based on 12 pieces: 230 calories; 6 g protein; 34 g carbohydrates; 8 g fat; 1 g saturated fat; 1,050 mg sodium; 1 g fiber; 1 g sugar.