ChefSnapOpen in the app

Italian

Rustic Garlic Focaccia Bread

A simple, no-knead Italian bread topped with aromatic garlic and olive oil, perfect for dipping.

Rustic Garlic Focaccia Bread — Italian — ChefSnap
20 minsPrep
22 minsCook
8Serves
MediumDifficulty
780 kcal per serving20g protein 120g carbs 28g fat
Watch it made — Rustic Garlic Focaccia BreadWatch it madeThe apron · 10:38

Ingredients

Method

  1. In a bowl, mix the warm water and yeast and let stand until foamy, about 5 minutes.
  2. Add the bread flour, fine sea salt, and 2 tablespoons of the olive oil, then stir until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  4. Place the dough in an oiled bowl, cover, and let rise until doubled, about 1 hour.
  5. Press the dough into an oiled small baking pan, dimple the surface with your fingertips, and let it rise again for 20 to 30 minutes.
  6. Mix the minced garlic with the remaining olive oil, brush over the dough, then top with rosemary and coarse sea salt.
  7. Bake in a preheated 425°F oven until golden brown and crisp, about 18 to 22 minutes.
  8. Let cool slightly, then slice and serve warm.

Common questions

Can I substitute whole wheat flour for some of the all-purpose flour in focaccia dough?

Yes—swap up to half the flour with whole wheat for a nuttier flavor and slightly denser crumb. You may need a little extra warm water because whole wheat absorbs more. Keep the dough sticky, not dry.

How long should I let focaccia rise, and how do I know it’s ready to bake?

The dough usually needs about 1 hour for the first rise, then a short final rest after stretching if it springs back. It’s ready when visibly puffy and airy, and dimples hold their shape after poking.

What are the most common mistakes when making garlic focaccia?

Using too much flour is a common mistake—it makes the bread tough. Also avoid under-oiling the pan, skipping the dimples, or adding garlic too early if it may burn. Bake until deeply golden for the best texture.

How should I store leftover focaccia, and can I freeze it?

Store cooled focaccia in an airtight container at room temperature for 1–2 days. For longer storage, wrap slices tightly and freeze up to 2 months. Reheat in the oven or toaster to restore the crust.

What’s the best way to serve focaccia bread?

Serve it warm or at room temperature with soups, salads, pasta, or as a sandwich bread. It’s also great dipped in olive oil and balsamic vinegar. A quick reheat brings back the garlic aroma and crisp edges.