This garlic rosemary focaccia bread recipe is perfect for beginners as it requires no kneading or no prior bread making skills. It’s super easy to make, golden brown and crispy on the outside and will always impress a crowd.
Focaccia
- Start by stirring lukewarm water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.
- In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes. This dough has a very high hydration so it’s important the dough is left to rest for 10 minutes prior to the first stretch and fold.
- Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times or until a ball begins to form, covering the dough again for another 10 minutes.
- Continue this stretching and folding process until the dough shapes into a ball.
- Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 18 to 72 hours; this is the first proof.
- Oil a baking tin with another 20g of olive oil. Move the dough there, gently stretching it to a rough rectangle, but not to the tin’s edges—it will spread as it rises. Protect it with a damp cloth and let it rise for 2 to 3 hours in a warm spot.
- Preheat your oven to 200°C (390°F).
- After the rise, dimple the dough with your fingers. Sprinkle garlic confit and rosemary on top, drizzle with 2 tablespoons of oil from the garlic confit, and season with flaky sea salt. Bake for 30 minutes until golden.
- Allow the focaccia to cool slightly before transferring it to a wire rack to rest for 30 minutes.
- Finally, it’s time to cut and enjoy the focaccia, either on its own or with a mix of garlic oil and balsamic vinegar.
Garlic Rosemary Focaccia Bread Recipe
I absolutely love bread and even more so when it’s homemade and you can bite into it when it’s still warm. But sometimes the thought of making bread can be extremely intimidating and require a lot of skill and energy.
This is why I love making this no knead focaccia! It’s equally delicious as a sourdough loaf but extremely simple to make as it doesn’t require a stand mixer with a dough hook. All you need is your hands or a wooden spoon and a greased bowl!
They are also fun to make because who doesn’t love the sensation of dimpling their soft and bouncy dough with your fingers. Focaccia is an Italian style yeasted flatbread that is similar to pizza dough. Serving it is easy, as it goes with soups, makes sandwiches, or by itself with balsamic and oil.
Focaccia Toppings
I also love focaccia because it can be so versatile. You can top the dough with anything you please. From something as simple to just flaky sea salt, olives, cherry tomatoes or herbs to something a little more extravagant! E.g. my garlic confit with fresh rosemary.
And, you can also create the best tasting sandwiches with your homemade rosemary foccacia! You may look at the top of this focaccia and think there is a lot of garlic. But, let me preface this by saying that this garlic is cooked confit style.
This means it takes on a soft, mild and sweet flavour with a buttery and velvet texture. To confit something is to cook it in lots of fat and at a low temperature for a long amount of time.
Garlic Confit
Because I’m a garlic girl through and through, I have used wild garlic infused olive oil to cook the garlic in. This achieves that extra element of garlic flavour. It’s not essential, but it is highly recommended.
As focaccia heavily relies on olive oil, I could not think of a better combo. The garlic confit recipe also calls for lots and lots of garlic. As we aren’t using it all in this recipe, you can store the remainder in an airtight jar in the fridge for up to 2 weeks.
Submerging the garlic fully in the oil is essential, as is repurposing this recipe! You can also browse my other scrumptious confit recipes here.
Side Dishes to Elevate Your Homemade Focaccia Experience
When you’ve poured love and effort into crafting that perfect homemade focaccia, you definitely want to pair it with something equally tantalising. Trust us, this garlic rosemary focaccia recipe deserves nothing but the best!
Salads
Imagine biting into a slice of your freshly baked herb focaccia recipe, and then taking a forkful of a crisp, fresh green salad, drizzled with tangy balsamic dressing. The contrast of flavours and textures makes each bite a treat to the senses and highlights the delightful characteristics of the bread.
Roasted Veggies
There’s something especially comforting about roasted vegetables. The caramelised goodness of bell peppers, the earthy tones of zucchini, or the meaty texture of eggplant – each vegetable has its own special characteristics.
And guess what? They can be accompanied beautifully by the garlic focaccia recipes you’ve been experimenting with. So, the next time you pull out that garlic focaccia bread recipe, make sure to have some veggies roasting alongside!
Dips
Now, let’s talk about the heart-stealers – the dips. Whether you’re a fan of the tangy burst of marinara or the creamy coolness of tzatziki, they have one thing in common. They adore your garlic focaccia. And the best part?
When you infuse it with hints of rosemary, creating that ultimate garlic rosemary focaccia, these dips don’t just complement; they celebrate the bread in all its glory!
Main Courses to Enjoy with this Garlic Herb Focaccia Recipe
Homemade focaccia, especially when it’s based on a garlic rosemary focaccia bread recipe, is a delightful treat that many enjoy. Its soft texture, combined with the aromatic herbs, truly enhances the dining experience.
Pasta
If you’re in the mood for pasta, spaghetti aglio e olio or a dish with creamy Alfredo sauce are great options. Pairing these with garlic focaccia can make the meal even more enjoyable. The bread’s flavours, especially if it’s a focaccia recipe with rosemary, complement pasta dishes well.
Pastina
Pastina, those tiny star-shaped pasta pieces, is a favourite comfort food in Italy – and for good reason! As a main dish, pastina cooked in a light broth or adorned with a sprinkle of cheese becomes a comforting, simple delight. Pairing it with the homemade focaccia allows the subtle flavours of the pasta to shine.
The rosemary and garlic from the focaccia add a layer of depth to the mild pastina, creating a luscious blend of textures and tastes. Check out my easy pastina recipe to taste it for yourself!
Grilled Proteins
Whether your preference is chicken, fish, or even tofu, having homemade focaccia on the side can be a game-changer. It’s not just about having something to nibble on; the bread can absorb the flavours of the grilled items, ensuring you get a full taste with every bite.
Soups
For those who appreciate a warm bowl of soup, consider adding a side of garlic focaccia bread recipe to your meal. Whether it’s a tomato basil soup or a creamy mushroom variation, the herb focaccia recipe you choose will only make it better.
The combination of soup and garlic rosemary focaccia is not only filling but also satisfying for the palate.
My top tips for making the best rosemary focaccia
Leave the dough to rest and rise as long as you can – if you have the time, I recommend leaving it for 24 – 48 hours (72 hours maximum) as this will result in a fluffier and lighter dough. If you are short on time try and leave it for a minimum of 8 hours.
Use a high quality extra virgin olive oil and don’t be shy with it – this is a recipe that relies heavily on extra virgin olive oil not just for the taste but also for the texture and that golden and crunchy crust. It’s important we are not skimping on the quality which is why I recommend using olive oil.
If you are not a fan of adding the garlic confit, you can simply omit this from the recipe and use Wild Garlic Olive Oil or an extra virgin blend.
Find a warm spot in your house for the second rise – a room temperature environment will help the dough rise for its second rise. If you are making your focaccia in winter, a little trick I learnt is to leave the light on in your oven and let the focaccia dough rise in there.
Be sure not to overproof your dough which means leaving it in a warm spot for too long! If your dough is over proofed, the dough will deflate when dimpled however, it will still taste great!
Don’t be afraid to get creative – my favourite topping for focaccia is garlic confit and fresh rosemary however, you can top the focaccia with whatever you please! Don’t be afraid to get creative and personalise it to your personal taste.
Use the right flour – while bread flour will leave you with a chewier texture, it can be a little hard to find! All purpose flour will work just as well!
It’s all about the baking sheet – I use a baking dish that is 34cm x 23cm x 5cm. You can also use a rimmed baking sheet so your focaccia doesn’t rise as high. It really comes down to personal preference!
Rise baby rise – if you’re using a dry yeast like I do, it needs to reactivated in warm water. Leave it to sit in the bowl for 5 minutes or until bubbles start to form. This will indicate your yeast is alive and ready for use.
Frequently Asked Questions
How do you store garlic confit?
I store garlic confit in a sterilised air tight jar in the fridge for 2 – 3 weeks. Keep the oil for repurposing and used for other dishes. Never store your garlic confit at room temperature!
How long can you store garlic confit?
Confit is traditionally a preserving method and can allow the garlic to keep for several months. However, to be on the safe side I recommend to keep it for 2 – 3 weeks when stored correctly.
What can I use the garlic confit for?
There are so many things that garlic confit can be used for! You can spread it on toast and top it with slices of avocado, it can be used in salad dressing, pasta sauces and for pizza toppings. The oil can also be repurposed and used in any recipe that requires olive oil.
What flavour does garlic confit have?
When cooked confit style, the flavour of the garlic softens and is must more mild and sweet when compared to raw garlic.
Can I use other herbs in the herb focaccia recipe?
Absolutely! While rosemary and garlic are a classic pairing, you can experiment with other herbs like thyme, basil, or oregano to give your focaccia a unique flavour twist.
How long does garlic focaccia last?
Homemade focaccia is best enjoyed fresh, preferably within 1-2 days. Plus, this recipe is so delicious, you might even want to eat it all in one go! If you do want to keep it longer, consider freezing it. Just ensure it’s wrapped tightly to maintain its freshness.
Check out my other focaccia recipes:
Cheesy focaccia with tomato & garlic confit
Spicy garlic confit butter focaccia
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
You can find the original recipe here.
Wild Garlic & Rosemary Focaccia
Ingredients
Wild Garlic Confit
- 6 heads garlic
- 3 cups Wild Garlic Olive Oil
- 6 sprigs thyme optional
- 3 sprigs rosemary optional
Focaccia
- 700 g bread flour
- 680 g lukewarm water (100 degrees F / 34 degrees C) - 95% hydration
- 7 g dry yeast
- 12 g fine sea salt
- 1 tsp honey (optional)
- 60 g extra virgin olive oil
- 2 sprigs rosemary
- 12 garlic confit cloves
Instructions
Wild Garlic Confit
- Preheat the oven to 120°C (250°F).
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves, thyme and rosemary into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store in an airtight container or jar with the garlic cloves fully submerged in the olive oil for up to several weeks in the fridge.
Focaccia
- Start by stirring lukewarm water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.
- In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.
- Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough.
- Continue this stretching and folding process until the dough shapes into a ball.
- Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 18 to 72 hours; this is the first proof.
- Oil a baking tin with another 20g of olive oil. Move the dough there, gently stretching it to a rough rectangle, but not to the tin's edges—it will spread as it rises. Protect it with a damp cloth and let it rise for 2 to 3 hours in a warm spot.
- Preheat your oven to 200°C (390°F).
- After the rise, dimple the dough with your fingers. Sprinkle garlic confit and rosemary on top, drizzle with 2 tablespoons of oil from the garlic confit, and season with flaky sea salt. Bake for 30 minutes until golden on top.
- Allow the focaccia to cool slightly before transferring it to a wire rack to rest for 30 minutes.
- Finally, it’s time to cut and enjoy the focaccia, either on its own or with a mix of garlic oil and balsamic vinegar.
Video
Hello, I am making this bread and unsure what size pan I should use. Is it okay if the pan is a rectangular 11” x 13” x 2” or is this too big? Thanks so much! Excited to try this!!!
That size should be fine! I use a 34cm x 23cm x 5cm
Hi! Your directions say that you should leave the focaccia to rise for 24 hours, but at what temperature?
Leave it to rise in the fridge. It can even go as long as 48 hours for the first rise. The second rise should be in a warm spot. Hope that helps!
Mine didn’t rise at all in the fridge. I used plain flour, what did I do wrong?
I think I know where I went wrong, I used instant Yeast and did the first step. After reading the comments I should have skipped that step of letting it soak for a few minutes.
It does sound like there was an issue with your yeast! Let me know if it works out for you next time!
Thank you so much for the recipe! If it’s possible to add weight measurements in grams at some point that would be greatly appreciated! 🙏
My pleasure! I can do. I will get that updated for you shortly.
I did everything exactly like the recipe and my doe after 50 minutes (not 25/30) came out raw and soggy. And I couldnt for the life of me get it out of the pan, despite using a lot of pił
I am sorry to hear it did not work out! Did you have the oven temp at 200 degrees Celsius / 400 F?
Hi I’m wondering do you have to make the garlic confit oil or can you just use olive oil without the garlic. I love garlic but I don’t like it that much and think it will be to garlicky once cook and I just add garlic once the doe is ready to go in the oven .
You can leave the garlic confit out if you like! If you want a more mild garlic flavour you can use some garlic infused olive oil.
Can you use instant yeast?
Yes you can! Just skip the first step of activating the yeast into the water and directly add it to the flour and salt mixture.
Ok thank it’s summer hopefullyy it will be warm enough to rise quickly 😀
Hi, I only have strong white (bread) flour, will this work OK?
Yes that should work!
What should the internal temperature be? I prepped it last night and had to use more flour. Now it’s in the oven and it looks so good! My oven is off for temperature so its a guessing game and i possibly baked it too low of a temp. so I’m just asking to know for future reference. So far it looks amazing! Can’t wait to eat it for dinner haha
For the first rise, it should be kept in the fridge so the temperature is very cold. For the second rise, you want it to be in a warm spot while covered with a tea towel so the warm air does not dry the top of the bread. You can leave it in your oven with the light on or in a small room with no drafts!
hi
i dont have a long deep dish pan. would it be ok to split the dough in half and use two brownie pans? would that lessen the baking time?
This should be fine! I don’t think the cooking time will be altered but just keep an eye on it when it bakes.
Hi, will gluten free flour work?
I have not tried gluten free flour but I am working on a GF focaccia recipe as I have had many requests for it. It will be posted soon!
What’s are your cups? Please and thank you
I will be getting measurements in grams up today! But in the meantime, I use Australian cups.
Hi I checked the australian values but it seems to be inadequate. The amount of water and flour seem too high, my yeast does not activate at all.
Could you please the measures in g (for the flour) and in ml (for the water) ?
Many thanks
I will be adding the measurements in grams and ml very shortly!
Hi! I absolutely love this recipe but my dough always comes out raw/undercooked? I used a large dish and cooked it on 200°c for 40 minutes and it’s still undercooked! Any ideas what I’m doing wrong?
Thank you! I really don’t know what could be going wrong there! Is that on the conventional oven setting or fan forced?
I made this & it is delicious! Here’s my question, my dough was perfect & rose very well, but the bread came out “crumby” but not dry. I’d like to get a chewier texture. Any ideas what would help?
It sounds like your dough had a little too much flour! Next time this happens, add a little more water.
Hello! I made the dough for thé foccacia 18hours ago and it is in the fridge but it hasn’t even rose up a little since then 🙁 any guess on what the problem could be?
Thanks a lot for any advice!
It sounds like there was an issue with your yeast! It could have been out of date or not activated correctly. You can also use instant yeast for this recipe and skip the first step of activating it in the water with honey.
When you say skip the first step, do you just add the instant yeast to the flour without any water?
If you are using instant yeast then there is no need to proof it! You can just add it directly to the flour with the same amount of water.
Is there anyway to speed up the rising process? I’m very impatient 😂
You can do it in a shorter time but for the best result I recommend leaving the dough to rise for as long as possible.
Hello there! Let me start off by saying I’m not a fan of baking because of the preciseness it calls for; however, your tik tok video won me over and gave me the courage! I made this my weekend project and it is everything I hoped for!
Thank you for providing such great easy to follow instructions!
Thank you so much for the lovely feedback!
Hi my ovens lowest temp is 170? Should adjust the time the garlic confit bakes?
Hello! It sounds like this may be for fahrenheit. I have listed the oven temperature in Celsius. If your oven doesn’t go any lower than 170 degrees celsius, you can cook the garlic on the stovetop on a very low heat for the same amount of time.
This was absolutely amazing! Making the confit and bread was actually really simple and it was so delicious. Everyone loved the bread and it was fun to make! Will be trying more recipes from you, no doubt.
CH
I’m so happy to hear that! Thank you for the lovely feedback.
An amazing recipe! Thanks so much! I saw your sandwich video, and was inspired to “properly” cook for the first time in AGES. I can’t wait to feed my family and friends this amazing sandwich for lunch today 🙂 Bread is on second rise now.
I am so glad you like it! i hope you all enjoy your sandwich lunch!
Hi! I followed your recipe and the dough is rising for the second time right now, I can’t wait to taste it! I was just wondering how long and how you can store the baked focaccia. And if you want to use it the next day or after, would you put it back into the oven for a bit? Thanks in advance and thanks for the recipe!
The bread is definitely the best when eaten on the day it’s made however, there are a few options to maintain its freshness. You can slice it up and freeze it on the day it’s made and simply defrost it when ready to serve. I would also lightly toast it in the taoster or with a drizzle of olive oil on a pan. You can also store it in a bread bin or wrap it in plastic wrap and leave on your bench for up to 3 days. It wont be as fresh or nice as the day its baked but it would also be lovely slightly toasted. I hope that helps!
I throw my left over pieces in the air fryer for a couple minutes. 🙂
Hi
Any chance you could share the weight of flour rather than cup measures?
Thanks!
Scratch that you have – face palm!
Hi,
After adding the ingredients together, my dough is super wet and there is no way i can stretch and fold. Would you have any idea where i went wrong?
Thank you!
The dough is very hydrated yet you should still be able to stretch and fold it after a 10 minute rest! Did you measure out your ingredients?
Will a glass baking pan work?
It should do! Let me know how you go.
Yes, I used the glass rectangular lasagna dish and it works fine!
I also did, first time it attached to the glass badly and kind of ruined it. Then I tried with parchment which was lovely but it absorbed some of the moisture. The final and best try was with butter greased pan. Easy release!
oh no! That has happened to me before with certain types of baking dishes. I always oil my pan very well and I have found the best one to use is a non stick baking tray.
May i use gluten free all purpose flour??
I think the cooking times will change with GF flour. I have had a lot of requests for a GF version so I will get working on a recipe!
This was absolutely delectable!! Will definitely be made many more times. 🙂
I’m so glad you liked it! Thank you for the lovely comment.
Can I use whole wheat flour instead of all purpose flour?
I haven’t tried that before but I think it could work! Let me know how you go!
I have tried to make good bread for years. I’m pretty impatient when it comes to cooking/baking so the process of waiting on anything to rise was too overwhelming. However, your tik tok video of this recipe won me over and I thought I’d give it a try. Wow, am I ever glad I did!
I was surprised how easy it was! I’ve never had such a successful rise and bake on a bread. Thank you for this recipe and for the video- it really helped with the steps of what the dough was supposed to look/feel like!
What a beautiful comment to receive – thank you so much!
Hi! Wart to prepare for breakfast can the second rise be longer than 4? Can I leave it for the night? Or not really?
Hello! I wouldn’t leave the second rise for longer than 4 hours! If the spot is warm enough, it can rise within an hour! The first rise can be left for up to 72 hours.
I don’t have tea towels and my bread is already in the fridge rising. Could I sub with plastic wrap or payment paper? Thanks!
I would just place something over the top that is loose so it gets some air into it. If you’re in a humid climate it may even be okay uncovered but I recommend covering it as it can dry out the top. Parchment paper would be best or loose fabric.
Absolutely lovely recipe! My only snag was the bread had to be chiseled out of my baking dish and lost half of the lovely crunchy crust on the bottom. Should I have not used a ceramic baking dish? I used the correct amount of olive oil in the bottom of the pan and followed your recipe to a T. Perhaps more oil in the bttom of the baking dish? Despite the snag it was still a big hit with everyone for our dinner party!
It may have been the dish you baked it in! Give a tin baking tray a try next time!
I had the same issue. Baked in a le Creuset cast iron. It looks scrumptious but can’t get it out. My dough was perfect and had enough oil. I’ll try placing parchment next time.
This was super easy recipe. Love the rising in refrigerator. My second rising was 3 hours in an o en proofer. Pic perfect except I could not get it out of pan
Oh no! I am sorry that happened. I have had this issue with enamel cookware before and I have lined it with baking paper to help solve the issue.
Just made this and in the fridge rising. However, I didn’t have all purpose flour on hand and used whole wheat. How do you think it will turn out? Just curious cause it’s done now. Can’t wait to taste this, it looks absolutely scrumptious!!
I have never tried it with whole wheat! I hope it turns out okay and I would love to see the results!
I will send a pic
So, I gave this a go, my dough is in the fridge resting. However, I didn’t use lukewarm water, just room temperature. What effect will that have?
Also, can you keep the dough longer than 48h before using it?
As long as it was warm enough for the yeast to activate it in. Was your water frothy and bubbly? You can keep it for up to 72 hours. The longer the better!
Hello, if my kitchen isn’t very warm then for the second rise can I use a slightly warmed then turned off oven?
I would not recommend doing that as it will be too hot and will cook your focaccia! If your oven has a light, leave it in the oven with the light on. You can also leave it on top of your fridge if that is slightly warm or in a warm room of the house!
I am at the making of the confit part… I submerged the garlic in olive oil and followed for temperature and time to the recipe. But mine are burned…
Oh no! Did you cook it at a very low heat? I do 120 degrees Celsius.
Very airy focaccia! Next time I’ll try the confit tomatoes and garlic. I just added chopped garlic and halved cherry tomatoes to the top. This made a lot of dough! Next time i will freeze half after the first rise.
I am so glad you liked it! It freezes really well if you do it on the day you make it.
Love ❤️ love garlic 😁 Thank you so much for this recipe this is like heaven for me. I made it and my family devoured it in seconds 🤣.
Thank you for the lovely feedback!
Hello, so my dough is on its first rise in the fridge right now. However, I just took a look, and I must have used a bowl that was too small, because the dough is pressing against the plastic wrap on the top right now and I am concerned it is going to overflow. What do I do?
Oh no! Did it turn out okay? You could have tried transferring it to a bigger bowl but I am worried that would disrupt the rising process.
I’ve never made focaccia before but the recipe looked so easy and I just adore garlic too! My focaccia came out of the oven absolutely perfect, crunchy and golden on the top and bottom and soft and fluffy on the inside! Thanks for an amazing recipe, I’m going to make this everytime I have people over!
I am so glad you loved it! Thank you for the lovely feedback.
Do i leave it to rise another 24 hrs after the first 24 hr rise? If not then how long should the second rise in the oven with the light on be?
Hello. The second rise can be anywhere from 2 – 4 hours. Just depending on how warm the climate is as the bread will rise quicker in a warmer environment.
Hello! Amazing recipe – I just made mine and it looks incredible, I can’t wait to taste it.
One query though – all went well from mixing to rising, however when covering it with a tea towel for the final rise, while there was a LOT of oil on the top of the bread, it still soaked into the tea towel and a lot of the dough stuck to the towel itself. Can I use a sheet of baking paper to prevent sticking if I then place the tea towel over the top?
Thankyou again!
Oh no I am sorry to hear that! You can easily use plastic wrap. It won’t stick to the bread if there is enough oil on top.
Hi, is it alright to let it rise much longer the second time ? Like instead of 2-4h leave it overnight ? I want it to be really fresh but I have to leave quite early in the morning
I wouldn’t leave it more than 4 hours as it will dry out and also lose a bit of its gas!
I am the stupid one. I put 2,5 cups of lukewarm water, 2 cups cold water, 0,5 cup boiling water. Because when printed the recipe has no punctuation and all the letters are in one color. I had to add more flour. I am waiting for the result tomorrow. I will have focaccia for the next two weeks.
Oh no! I am sorry that happened! Hopefully it worked out the second time you made it 🙂
I just did EXACTLY the same thing. It explains why my mix was like chunky milk. I added an extra 2 cups of flour to try to get it to hold into a dough. Thinking the flour amt was out. My dough is still very very wet but has doubled in the first rising. So we’ll see what happens when it cooks. Wish me luck.
Hi, I’ve made your recipe multiple times and when it turns out it is really good. But I would say it only rises for me about 50% of the time.
I never change the measurements and I follow the directions each time. I only add they yeast when I see the foam and I’ve watched videos to make sure that this is actually when it is active, but when the dough doesn’t turn out right it is dry and doesn’t really come together very well.
I don’t know what I’m doing wrong. Do you have any ideas?
It sounds like it might have something to do with the weather and environment you are in! The spot you are leaving it to rise could either be too cold or too hot. It needs to be in a warm spot for the second proof! Or it could be an issue with your yeast.
Hi, any chance this could be cooked equally well in less than 2.5 hrs? If so, what temp for the oven would you recommend (& with/out fan?)?
Thank you!
It does need at least 2 hours to proof!
Hello!!! See you from Cuba and I love these recipes for preparing breads and Italian food in general! It’s super delicious and even more so when we make it at home, I love the way you interact with us!! I have a question, is it possible to use whole wheat flour to prepare the focaccia and would it be necessary to make any changes to the times or quantities? Thank you for your wonderful, delicious and healthy recipes.
Thank you so much! I have never tried it with whole wheat flour so I am not too sure! Let me know if you make it and how it turns out 🙂
I’m doing a half batch of this recipe as a full batch made too much for me to eat at once, will that affect the baking time?
It shouldn’t effect it too much but I would keep an eye on it as it bakes!
Hi, I dont have FLAKY SEA Salt—I have course kosher salt (tiny rocks) and fine table salt—which should I use and what quantity, because flakes are much different in size from course and fine salt. THX!
I would use 1 – 2 tsp of fine sea salt
Hello,
I’m really excited to try out this recipe, my daughter is eager to help with it. I was just wondering if using 001 Italian flour would work for this recipe. I’ve made no-knead bread with the Italian flour and it turned out yummy but not sure if it’ll work with the focaccia. So I was wondering if you might know if its okay to use it or should I stick to bread flour? Thank you again for sharing such a tasty recipe.
I haven’t tried it with 00 flour. Only all purpose or bread flour. I am not too sure if it would work out but let me know if you do try it that way!
Thank you for your recipe! I tried it for the first time and we love it. However, we haven’t finished it and the next day it’s getting soft. I tried to bake it again and it got hard and chewy. How should I preserve it the right way?
Bread is very tricky to keep fresh! I usually wrap mine up in plastic wrap and freeze it the day it was made. When I am ready to eat it, I pop it into my toaster or air fryer. I am glad you enjoyed the recipe!
I cannot Pin the recipe. Pinterest is saying the image is broken. 🙁
Oh no! Let me look into that for you!
I saw you on TikTok and had to try this recipe. I had never made any type of bread before and am so glad my first attempt was this focaccia. This came out exactly like the picture, truly splendid and delicious. I am looking forward to making this again and again. Thank you!
I am so glad it turned out for you!
We love this recipe. I used a sheet ban the first few times and it worked great. Not as big a rise because it spread more, but is very nice. This time I used a cake pan and it is lovely also. High rise and more air bubbles.
My Mum was a fabulous bread maker and always said to dampen the tea towel before covering so the dough does not stick as much. Her teacher was a French pastry chief. Then she taught us the best way to tell if the baking is complete, whether it be cookies, cakes, pies or breads. I know this may sound bad to some, but here goes. When lifting the pan from oven put a good amount of spit on your finger and pop it fast to the middle of the pan. If it sizzles the baked goods are done. If it doesn’t sizzle put it back in to bake a bit longer. It works every time.
I am so glad you liked it!
Hey! I saw your reel on FB and decided to try immediately as you made it look so effortless and I’m so glad I did! I let it rise for 24hrs and then placed it next to a baking oven for 3.5 hours. It had the perfect chew and was so soft. I’m glad it worked so well for the first try. I went crazy with the toppings and it came out perfect so thank you so much for sharing this recipe!! I want to try it again but with gluten free flour. Do you think I can substitute 1:1 and maybe add a tsp of xantham gum? Would love to hear from you x
So happy to hear that! I have never tested it with GF flour but let me know if you do and how it turns out!
I saw this recipe on Instagram two days ago. I’m not generally a talented bread baker, so I avoid bread altogether. However, this recipe seemed simple and I had all the ingredients, so I decided on a whim to try. Best decision ever! Every stage of preparation was indeed easy and looked just like the video. I live in the US and the measurements were just right. The finished product was absolutely scrumptious, and I was especially pleased with the crumb –light and airy. Can’t wait to do it again for guests. I already shared the recipe with a friend and she will be trying this weekend. Thank you so much for helping me to overcome my fear of baking any bread!
Thank you for the lovely feedback! So glad you enjoyed the recipe.
My focaccia did not get a golden top like the video despite adding a lot of oil. Any tips?
It may have been the olive oil you used but as long as it tasted delicious I wouldn’t worry about it too much!
Hi I have a question is it white bread flour or all purpose flour for this recipe?
Which one did you use. I’ve done it 3 times with all purpose but it doesn’t come out fluffy like yours. I let it rest 24 hours in fridge and 3 hours in warm room but even though it’s good the texture is definitely not the same.
Wondering if it’s the flour I’m using?
It could be the flour! Try bakers flour next time and see if that helps with the texture.
I re did it and used the bread flour… it was slightly better.
For the video did you let yours rest in the fridge for 24 or 48 hours?
Thanks
Hi. This recipe looks great and I want to try it to go with our Boxing Day salad. However, at that time of year my fridge is already very full and I don’t think I would have room for a large bowl of rising dough. As my house is always cold in December (we hate central heating!) do you think it would work to leave the dough rising for 24-48 hours in a cold room for its first proofing?
I did this recipe for my very first focaccia and it was wonderful! I left it for 48 hours and then 3 hours for the second rise in the oven with the light on (awesome tip, thank you!). It was gorgeous and smelled wonderful. My family didn’t even let the focaccia rest after baking and asked me to cut right away 😂 Best focaccia I’ve ever had!
So glad you liked it!
I’m not sure about the update to this recipe. About two weeks ago I make a fantastic loaf using your previous recipe. It worked like a dream. I wish I’d saved the recipe because you’ve changed both the quantities and method (the latter albeit slightly). I’ve just tried using this new version. I added the liquid to the flour and got something akin to pancake batter. I had to keep adding extra flour in an attempt to recreate the ‘shaggy dough’ of your previous recipe. It still doesn’t look right. My ingredients are very fresh and I cook with precision, so I weighed everything accurately. I’m only glad the ingredients are so cheap, because I have a feeling this is going to be a disaster.
I have made the updated recipe hundreds of time so it should work out for you if you follow it! I have also linked the old recipe above the recipe box.
Hi there, the link you’ve added seems to go to a different focaccia recipe. Can you please link the old garlic confit focaccia recipe? Thanks so much!
Hello! The dough recipe is exactly the same to follow!
I have this problem too! Dough way too wet to work with, had to add extra flour. Stretch and fold impossible. Only a slight rise both times. Dimpling impossible. Still raw after baking 30 min at 200°C. 🙁 really not sure where i went wrong
I am not too sure what went wrong here either! I have tested this recipe so many times and the dough should always be able to form into a ball. Did you leave it to rest before the first stretch and fold?
Yes, I followed the recipe to a T. I only skipped the honey step as i used instant yeast. I accidentally clogged my drain by trying to get rid of all the wet dough clinging to my hands after each attempt at stretch and fold :,) I love the look of the focaccia and would really love to make it successfully but i am afraid the same issues will arise if i dont change anything
The dough will come together if the measurements are followed correctly. Ensure you mix it very well in the first step and leave it to rest ofr 10 minute intervals between the stretch and folds.
I want to make this bread. Can you put the measurements in cups and teaspoonsand farenheit for this old lady?
I followed your base recipe but chose my own toppings, and it was far and away the best bread I’ve ever made in my life! Thank you so much for sharing this recipe 🙂
So glad you loved it!
I’m not much much of a baker as my heart lies in cooking and I absolutely adore your focaccia recipe. It’s easy and delicious and perfect for non-bakers like myself. I’ve made it many times, to go with soups, to go with charcuterie and cheese boards and to simply enjoy as is, maybe with a little fleur de sel and authentic Italian olive oil. However it was served, it has never failed to make everyone enthusiastic. Thanks!
I am so glad you like it!!
Thank you so much!
I thought that 12g of salt seemed like a lot.
It’s a large amount of flour so this is the correct amount of salt. As long as it’s fine sea salt
Please please please fix your interface for mobile view, I love your recipes but navigating this website through phone is just terrible. Jump to recipe button doesnt work, font size and alignment are a mess. Also measurements are not captioned in your video so we have to come here to view, please don’t make it so hard to view. I won’t even mind ads as long as this website is viewable.
Thank you for the feedback. I will look into these issues for you.
Ingredients call for 60g olive oil. The recipe only mentions 40g. Am I missing it?
This is some of the best (and easiest) Focaccia I have ever made – and I’ve baked a LOT. The first time I made it, I didn’t bother with the Garlic Confit. This time, I did the garlic confit and wow.. a HUGE difference in flavor and taste. I will never not use it again. I might even experiment with a variety of oils, like Meyer Lemon and Chili, or other. I made mine in a 9×13 pan as the recipe recommends, but it can easily bake up in a slightly larger pan, although you might need to check for quicker baking times. I used fresh rosemary and flaked Maldon Sea salt for the top and my Super Bowl Football Crowd really, really loved it. I used half of it to serve with my chili and the other half I sliced in half horizontally and made Muffaletta Sandwiches with an Olive Salad. Oh my!
So happy to hear this!!
I made the garlic confit and put it on top but by the end of the bake it turned a bit hard and chewy. Bread turned out great but garlic tasted a bit burnt. Any advice on this?
Was the garlic fully submerged in oil and did you cook it on a low temperature?
Hi – I am just wondering how many times I need to do step 4? Ie the stretch and fold. Thanks!
Hello! It requires two stretch and folds with a 10 minute rest in between.
What ingredients are essential for making wild garlic rosemary focaccia?