This easy, no-knead Garlic and Herb Focaccia Bread is airy and delicious! It's topped with a fragrant combination of sliced garlic, thyme, salt, and olive oil.
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This past weekend, we celebrated March and April birthdays. My sister-in-law pretty much had everything covered food-wise, but I'm never one to show up empty-handed. So while I was talking to my sister about what I could possibly bring, we both agreed that my garlic focaccia bread (something I made for my sister and her husband after they had their baby) was a good idea.
You can't go wrong with a freshly baked loaf of bread. And especially garlic bread!
While I started to put the focaccia dough together, I realized that the majority of focaccia recipes on my website are Halloween themed. So I quickly broke out my camera and started shooting pics. I'm glad I did because this might've been the BEST loaf of focaccia bread I've made so far. No joke! You're gonna want to make it for yourself!
The base recipe for this bread comes from my no-knead Halloween Spider Olive Focaccia Bread. There are only a couple minor differences in this recipe - I added garlic powder into the dough itself and instead of olives, this bread has sliced garlic, thyme, and sea salt sprinkled on top.
Garlic and Herb Focaccia Bread
Focaccia bread is probably one of my favorite types of bread to make. And this garlic and herb bread is just so, so good! It's perfect for sandwiches or to serve on the side of your favorite Italian entrees. Once the dough is done rising, the rest of the focaccia making process is relatively easy!
To start the dough, we're going to add flour (all-purpose is fine), yeast, sugar, garlic powder, and 1 tbsp. salt. Whisk or stir together to combine.
Add the cold water and 1/3 cup of olive oil. Then, use a dough hook, or oiled hands, to form a wet dough. The dough will be very sticky.
Transfer the dough to a large, oiled bowl and cover (I covered the bowl with plastic wrap and a towel). Let the dough rise overnight, or 12-18 hours) at room temperature until it quadruples in size and looks airy.
When you're ready to make the dough, add 1/3 cup oil to a 10×14 inch pan and use your hands to completely coat the pan with the oil. Then, gently transfer the dough to the pan. Turn the dough carefully to coat it with oil. Then, gently spread the dough out with your fingers so it reaches the edges of the pan.
This is my favorite part of the focaccia making process! Take your fingers and make indentations in the dough. Such a fun step! Then, the dough and let it rise again for about 1 1/2-2 hours, or until it’s doubled in size.
This time around, I baked the bread at a slightly lower temperature. So while the dough is rising, preheat the oven to 450 degrees. In a small pan, add enough olive oil to cover the bottom. Then, heat on medium-low heat and add sliced garlic and fresh thyme.
Cook just until the garlic becomes fragrant and the herbs start to get crispy. Then, remove from heat. After the pan has cooled slightly, you can easily remove the thyme leaves from the stems.
Once the dough has risen, sprinkle the garlic slices and thyme over the top of the dough. Also, drizzle a good bit of the olive oil over it and sprinkle sea salt on top.
Now, we're going to bake the focaccia for 18-20 minutes, or until it’s golden brown and puffy on top. Carefully transfer the bread to a wire rack to cool. Then, slice and serve.
Garlic and Herb Focaccia Bread
Ingredients
- 6 cups all-purpose flour
- 1/4 tsp. active dry yeast not rapid-rise
- 2 tbsp. sugar
- 1 tbsp. table salt + 1 tsp. coarse sea salt
- 1-2 tsps. garlic powder
- 2 3/4 cups cold water
- 2/3 cups olive oil + more
- 4-6 cloves garlic sliced
- 1 tbsp. fresh thyme leaves
Instructions
To prepare the dough:
- In a large mixing bowl, stir or whisk the flour, yeast, sugar, 1 tbsp. salt, and garlic powder together.
- Add the cold water and 1/3 cup of olive oil.
- Using a dough hook, or oiled hands, mix together until a wet dough forms. Dough will be very wet and sticky.
- Transfer to a lightly oiled bowl. Cover.
- Let dough rise at room temperature until it quadruples in size and looks, 12-18 hours.
To prepare the focaccia:
- Add 1/3 cup oil to a 10x14 inch pan. Use your hands to lightly coat the pan with oil.
- Then, gently transfer the dough into the center of the pan.
- Carefully turn the dough to coat it in entirely in oil. Then, spread the dough out to the edges of the pan.
- Use your fingers to make indentations over the surface of the dough. Cover and let the dough rise at room temperature, about 1 1/2-2 hours, until doubled in size.
- Preheat the oven to 450 degrees and move a rack to the lower third of the oven.
- In a small pan, add enough olive oil just to cover the bottom of the pan. Add the garlic and thyme.
- Cook over medium-low, just until the garlic is fragrant and the thyme is crispy. Remove from heat.
- Sprinkle garlic and thyme over the dough and drizzle some of the garlic infused oil on top. Finish with sea salt.
- Bake for 18-20 minutes, or until focaccia is puffy and golden brown on top.
- Carefully transfer the focaccia to a wire rack to cool.
- Slice and serve warm.
Can I Use Herbs Other Than Thyme?
If fresh thyme isn't your thing, you can definitely make this with other herbs. Thyme is currently the only herb actively growing in my garden. But fresh herbs like rosemary (especially rosemary), basil, or oregano would be great on top of this focaccia, too!
Store focaccia wrapped in foil or plastic wrap. I also like to portion it and freeze it in freezer bags.
Did you make this Garlic and Herb Focaccia Bread recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
