Garlic Focaccia Recipe (Easy & Golden)

Name: Garlic Focaccia Recipe (Easy & Golden)
Prep time: 30 min
Cook time: 25 min
Total time: 180 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 2/3 cup High Phenolic Extra Virgin Olive Oil, divided; 4 cups bread flour; 2 cups warm water; 2 1/4 tsp instant yeast; 1 tsp honey or sugar; 2 tsp kosher salt; 6 garlic cloves, minced; 1 tbsp fresh rosemary, chopped; 1 tsp fresh thyme leaves; 1 tsp flaky sea salt, for finishing; 1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, optional finishing drizzle

This garlic focaccia bakes up pillowy and golden with crisp, olive-oil edges and a fragrant garlic-herb oil pressed into every dimple. Extra virgin olive oil is the heart of the dough and the bake.

By Olivea Kitchen | Published June 25, 2026

Jump to Recipe

Prep 30 min

Cook 25 min

Total 180 min

Intermediate

Why We Love This Recipe

We love this focaccia because it leans on simple, whole ingredients. Flour, water, yeast, garlic, fresh herbs, and a generous pour of olive oil are all it takes, with no butter and no hard-to-pronounce additions. Made by hand, it is the kind of everyday bread that fits a Mediterranean table, where good olive oil, not butter, is the fat of choice.

Olive oil is what makes focaccia focaccia, and the oil you choose shapes both the flavor and the nourishment. This recipe is built on High Phenolic Extra Virgin Olive Oil, whose smooth, gentle pepper holds up beautifully through the bake and gives the crumb a soft, fruity richness. That peppery character is the hydroxytyrosol, the most studied olive polyphenol, and Olivea publishes a lab-verified number you can check, with the High Phenolic at 500+ mg/kg. Polyphenols are highest in a fresh bottle and fade with time and heat, so an optional raw drizzle of Ultra High Phenolic just before serving adds a fresh peppery edge along with its own polyphenols. To understand what makes an olive oil high-phenolic, it is worth a read.

Olivea is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, qNMR-verified by the University of Athens, and developed with Harvard-trained cardiologists. It is rich in monounsaturated fats, the cornerstone fat of the Mediterranean diet. You can read more about the science behind it.

View Nutrition Facts

Recipe Success Tips

Let the dough do the work with a long, slow rise.

A cool, unhurried rise builds the open, airy crumb focaccia is known for. If you have the time, a 24-hour rest in the fridge develops even more flavor and makes the dough easier to dimple.

Bloom the garlic gently, do not brown it.

Warm minced garlic in olive oil over low heat just until fragrant and barely golden. Browned or raw garlic turns harsh; gently bloomed garlic infuses the oil with a round, mellow flavor that soaks into the bread.

Be generous with the olive oil in the pan.

A thick coat of High Phenolic Extra Virgin Olive Oil under the dough is what fries the bottom crust to a crisp, golden edge in the oven. Skimp here and the focaccia steams instead of crisping.

Dimple with oiled fingers, all the way down.

Press your fingertips firmly to the bottom of the pan to make deep dimples. They hold pools of the garlic oil that flavor and crisp the surface as it bakes.

Bake hot for golden edges.

A hot 450F oven gives you crisp, deeply golden edges and a tender interior. Pull it when the top is burnished and the bottom sounds hollow.

Finish with a fresh, peppery drizzle.

Olive oil polyphenols and flavor are highest in a fresh bottle, so an optional raw thread of Ultra High Phenolic Extra Virgin Olive Oil right before serving adds a grassy, peppery lift on top of the warm garlic bread.

Ingredients

servings

2/3 cup High Phenolic Extra Virgin Olive Oil, divided
4 cups bread flour
2 cups warm water
2 1/4 tsp instant yeast
1 tsp honey or sugar
2 tsp kosher salt
6 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1 tsp flaky sea salt, for finishing
1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, optional finishing drizzle

Kitchen Tools You'll Need

Large Mixing Bowl

9x13 Baking Pan

Small Saucepan

Pastry Brush

Plastic Wrap

How to Cook Garlic Focaccia Recipe (Easy & Golden)

MIX

In a large bowl, stir the warm water, yeast, and honey together and let sit five minutes until foamy. Add the bread flour, kosher salt, and 2 tablespoons of the High Phenolic Extra Virgin Olive Oil, then stir with a wooden spoon until a shaggy, sticky dough forms.

Drizzle a little more High Phenolic over the dough, cover, and let it rise at room temperature for 1 to 2 hours, or refrigerate overnight, until at least doubled and bubbly.

PREP

Pour 3 tablespoons of High Phenolic Extra Virgin Olive Oil into a 9x13 pan and spread to coat. Tip the risen dough in, fold it over itself a few times, and turn to coat. Cover and rest 30 to 45 minutes until puffy.

Meanwhile, warm the remaining High Phenolic with the minced garlic, rosemary, and thyme in a small pan over low heat just until fragrant and barely golden, about 5 minutes. Do not let the garlic brown.

BAKE

Heat the oven to 450F. Drizzle the garlic-herb oil over the dough, then press your oiled fingertips firmly to the bottom of the pan to dimple it all over, letting the oil pool in the dimples. Scatter the flaky sea salt on top.

Bake 22 to 25 minutes, until the top is deeply golden and the edges are crisp. The High Phenolic stays smooth and mellow through the heat, giving the crumb a soft, fruity richness and the crust a clean golden edge.

FINISH

Let the focaccia cool in the pan for 10 minutes, then lift it out. For a savory bread like this one, an optional raw thread of Ultra High Phenolic Extra Virgin Olive Oil just before serving adds a fresh, peppery edge; skip it if you prefer the bake to speak for itself.

Cut into squares and serve warm or at room temperature.

Recipe Notes

Serving Suggestions

Serve warm squares for dipping in more olive oil, or split them to build an Italian focaccia sandwich. It is also a natural companion to soups and roasts, with a side of creamy lemon hummus for spreading.

Variations

For a classic herb version, lean on the rosemary and skip the heavy garlic, the way our easy rosemary focaccia does. Short on time? The same-day focaccia method skips the overnight rest entirely.

Which Olivea oil to use

Build the dough and the garlic oil with High Phenolic Extra Virgin Olive Oil, which is smooth and suited to baking heat. If you want a fresh peppery top note, finish the cut bread with a light raw drizzle of the bolder Ultra High Phenolic just before serving.

Storage and Make-Ahead

Focaccia is best the day it is baked but keeps two days wrapped at room temperature, and freezes well for up to a month. The dough can rest overnight in the fridge. Keep your olive oil away from heat and light so it stays fresh and peppery.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 square

Calories 250

% Daily Value*

Total Fat 13g17%

Saturated Fat 1.8g9%

Trans Fat 0g

Unsaturated Fat 10.5g

Monounsaturated Fat 9g

Polyunsaturated Fat 1.3g

Cholesterol 0mg0%

Sodium 490mg21%

Total Carbohydrate 29g11%

Dietary Fiber 1g4%

Total Sugars 0.5g

Includes 0g Added Sugars 0%

Protein 5g10%

Vitamin A 2mcg0%

Vitamin C 1mg1%

Vitamin D 0mcg0%

Calcium 10mg1%

Iron 2mg11%

Potassium 55mg1%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Focaccia is one of the most delicious ways to enjoy good olive oil. For an easy daily polyphenol habit without cooking, the Olivea Hydroxytyrosol Supplement delivers a measured dose of olive polyphenols in a single capsule.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

How do I get the garlic flavor into the focaccia without burning it?

Bloom the minced garlic gently in olive oil over low heat until just fragrant and barely golden, then drizzle that infused oil over the dimpled dough. This gives you deep, mellow garlic flavor without the bitterness raw or scorched garlic can bring.

What kind of olive oil is best for garlic focaccia?

Use a smooth, cooking-suited High Phenolic Extra Virgin Olive Oil for the dough, the pan, and the garlic oil, since it holds up well through the bake. For a fresh peppery finish, drizzle a little bolder Ultra High Phenolic over the cut bread.

Can I make garlic focaccia ahead of time?

Yes. The dough can rest in the fridge overnight, which also deepens the flavor. Baked focaccia keeps for two days wrapped at room temperature and freezes well for up to a month; warm it briefly before serving.

Why is my focaccia dense instead of airy?

A dense crumb usually means the dough was under-proofed or handled too roughly. Give it a full, bubbly rise, use plenty of olive oil in the pan, and dimple gently so you keep the air pockets that make focaccia light.

Do I need a stand mixer to make focaccia?

No. This is a wet, high-hydration dough that comes together with a wooden spoon and a few folds, no kneading or mixer required. The long rise does most of the work for you.

What can I serve with garlic focaccia?

It is perfect for dipping in olive oil, alongside soups and pasta, or split for sandwiches. A bowl of hummus or a simple salad rounds it into a light meal.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works and gives a slightly softer crumb. Bread flour adds a bit more chew and structure, but either makes a delicious garlic focaccia.

Is focaccia vegan?

This garlic focaccia is naturally vegan as written, made with flour, water, yeast, garlic, herbs, and olive oil. Use sugar instead of honey to keep it fully plant-based.

How much olive oil does focaccia need?

Focaccia is meant to be rich with olive oil. Expect to use it in the dough, to coat the pan, and in the garlic-herb topping. That generous oil is what gives the bread its crisp edges and tender crumb.

Why finish focaccia with raw olive oil?

Olive oil polyphenols and flavor are highest in a fresh bottle, so a raw finishing drizzle adds a grassy, peppery brightness on top of the baked garlic flavor. It is optional, but a fresh, high-phenolic oil makes a noticeable difference.