Fluffy Garlic and Herb Focaccia Recipe (Pareve)

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There’s something deeply satisfying about making bread from scratch, especially when it’s as forgiving as focaccia. This garlic and herb version has become my go-to whenever I need something impressive but not too complicated. The dough is wet and sticky, which might feel wrong if you’re used to other bread recipes, but that’s exactly what gives focaccia its signature airy texture.

The Secret to Perfect Focaccia Texture

I learned this technique from an Italian baker who insisted that good focaccia needs time, not muscle. The secret is in the long, slow rise and the generous amount of olive oil. You’re not just greasing the pan, you’re creating little pools that crisp up the bottom while keeping the inside tender. The garlic gets roasted right into the dough, becoming sweet and mellow instead of sharp.

Choosing the Right Herbs and Garlic

What makes this version work so well is the combination of fresh herbs and good olive oil. I use whatever herbs look best at the market, but rosemary and thyme are classic for good reason. They hold up to the heat and their woody flavors complement the garlic perfectly. Don’t skimp on the salt either. That coarse finishing salt on top isn’t just for looks, it adds little bursts of flavor in every bite.

This focaccia is perfect for Shabbat dinner alongside soup or salad. It’s also wonderful for sandwiches the next day, if there’s any left. I’ve served it at potluck dinners where people always ask for the recipe. The best part? Most of the work happens while you’re doing other things. Just mix, wait, and bake.

Fluffy Garlic and Herb Focaccia Recipe (Pareve) - Italian recipe
There's something deeply satisfying about making bread from scratch, especially when it's as forgiving as focaccia. This garlic and herb version has become my go-to whenever I need something impressive but not too complicated. The dough is wet and sticky, which might feel wrong if you're used to other bread recipes, but that's exactly what gives focaccia its signature airy texture. I learned this technique from an Italian baker who insisted that good focaccia needs time, not muscle. The secret is in the long, slow rise and the generous amount of olive oil. You're not just greasing the pan, you're creating little pools that crisp up the bottom while keeping the inside tender. The garlic gets roasted right into the dough, becoming sweet and mellow instead of sharp. What makes this version work so well is the combination of fresh herbs and good olive oil. I use whatever herbs look best at the market, but rosemary and thyme are classic for good reason. They hold up to the heat and their woody flavors complement the garlic perfectly. Don't skimp on the salt either. That coarse finishing salt on top isn't just for looks, it adds little bursts of flavor in every bite. This focaccia is perfect for Shabbat dinner alongside soup or salad. It's also wonderful for sandwiches the next day, if there's any left. I've served it at potluck dinners where people always ask for the recipe. The best part? Most of the work happens while you're doing other things. Just mix, wait, and bake.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups bread flour
  • 1 packet active dry yeast 2¼ teaspoons
  • 1¼ cups warm water around 110°F
  • 2 teaspoons kosher salt
  • 3 tablespoons extra virgin olive oil divided
  • 1 tablespoon sugar
Toppings
  • 4 cloves garlic thinly sliced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme leaves only
  • 3 tablespoons extra virgin olive oil for topping
  • 1 teaspoon coarse sea salt for finishing

Method
 

Making the Dough
  1. In a large bowl, whisk together the warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
  2. Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms.
  3. Cover the bowl with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
  4. Grease a 9x13 inch baking dish with the remaining 1 tablespoon of olive oil, making sure to coat the bottom and sides well.
Shaping and Second Rise
  1. Transfer the risen dough to the prepared baking dish. Using your fingertips, gently stretch and dimple the dough to fit the pan. Don't worry if it doesn't reach all the corners at first.
  2. Cover with a damp towel and let rise for another 2 hours. The dough should be puffy and fill most of the pan.
  3. About 30 minutes before baking, preheat your oven to 425°F.
Adding Toppings and Baking
  1. Drizzle the 3 tablespoons of olive oil evenly over the surface of the dough.
  2. Using your fingertips, make deep dimples all over the surface, pressing almost to the bottom of the pan. The oil will pool in these dimples.
  3. Scatter the sliced garlic, rosemary, and thyme evenly over the surface, pressing them gently into the dough.
  4. Sprinkle with the coarse sea salt.
  5. Bake for 22-25 minutes, until golden brown on top and the edges are crispy.
  6. Let cool in the pan for 10 minutes before cutting into squares and serving.

Notes

The dough will be quite sticky, which is normal. Resist the urge to add more flour. For best results, use a kitchen scale to measure the flour (360g). Store leftover focaccia covered at room temperature for up to 2 days, or freeze for up to 3 months. You can substitute the herbs with whatever you have on hand, basil and oregano work well too.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 580mg 25%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 7g 14%
*Percent Daily Values are based on a 2,000 calorie diet.

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