Garlic Herb Focaccia Bread – an easy and flavorful bread that is vegan-friendly. Impress your family or dinner guests with this customizable bread that's better than store-bought.
Making homemade bread is something that is good to know how to do, but dangerous for people (like me) who are carb-addicted.
I have to limit how often I allow myself to bake bread because it takes approximately 3 minutes for it to be eaten.
Only slightly exaggerating.
Focaccia bread was always something that I thought required a special technique or skill. One day I decided to look it up, and found out that's not the case after all.
In fact, google tells me focaccia simply means a flat, oven-baked Italian bread similar in style and texture to pizza dough with added olive oil, salt, and maybe herbs, cheese or onion.
For that reason, I basically started with my easy homemade pizza dough recipe and added a few things.
One difference with focaccia bread is that it's crispy on the outside and soft on the inside. This is accomplished with a butter or olive oil coating. Beyond that, there's not much difference to pizza dough besides the the herbs you put on top.
Also, I tried it with added parmesan but it's optional, as the bread is totally vegan and still delicious without cheese.
Some recipes use 1/4 cup of olive oil for a focaccia bread, but I just used 1 tablespoon to grease the pan and 1 tablespoon drizzled on top. I found this still accomplished the goal.
Yeast, water, flour and salt is all you need for your dough. After kneading, add to greased pan (I used a 12 inch skillet, or you can use something close to a 9×13 pan).
Poke holes! Not actual holes, more like indents.
Drizzle olive oil, garlic salt and herbs. I used basil and thyme, another good option would be rosemary.
Sprinkle with cheese if using.
Easy as pie! Or pizza dough. Whatever.
Garlic Herb Focaccia Bread
- 1 cup hot water (about 110-115°F)
- 2 1/4 teaspoons fast-rising yeast (1 packet)
- 2 1/4 cup all-purpose flour (plus more if needed)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 teaspoon garlic salt
- 2 teaspoons dried herbs (I used basil and thyme, option for rosemary, parsley)
- 1/4 cup parmesan cheese (optional, leave off or substitute vegan cheese for vegan version)
- In a large bowl, add the hot water and yeast, stirring briefly until yeast dissolves. Proof the yeast by letting it sit for 5 minutes until bubbly.
- Add the flour and salt and mix to combine.
- Knead the dough by hand or in a mixer with a dough hook until smooth (about 5 minutes), dusting with more flour if needed.
- Use 1 tablespoon of olive oil to grease baking sheet or pan close to 9x13 inch (I used a 12 inch oval skillet like this one) and press dough into shape of pan.
- Let rise until doubled for about 30 minutes.
- Preheat oven to 425°F.
- Once dough has risen, make indents with your fingers spaced 1/2 inch to an inch apart (see pictures in post).
- Drizzle remaining one tablespoon olive oil on top of bread, sprinkle with garlic salt and choice of herbs. If using, sprinkle parmesan cheese over top.
- Bake for 18-20 minutes or until lightly browned.
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