Crispy Focaccia Bread With Garlic Herb Oil

Estelle  Chait
by Estelle Chait
15 Pieces
24 hr 5 min

Today we are introducing everyones favourite Focaccia Bread recipe. Seriously, it’s everyones favourite. Long thin crispy focaccia sticks with a slight chew and perfectly crunchy bottom. Baked in only 5 minutes flat, this focaccia is fast in the oven, easy, and frankly, quite dreamy. You DO need to prepare in advance, as the dough gets it's complex flavour from sitting overnight in the refrigerator- but trust me, it is SO worth it! Hot from the oven, we’ll brush this crispy flatbread with an aromatic mix of toasted garlic, olive oil, and fresh herbs. Ready to make it?!

Crispy focaccia bread sticks

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Make the perfect foccacia with this recommended Italian Herb and Garlic Focaccia Bread Mix that Amazon reviewers swear by!

Crispy Focaccia Bread With Garlic Herb Oil
Recipe details
  • 15  Pieces
  • Prep time: 24 Hours Cook time: 5 Minutes Total time: 24 hr 5 min
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Focaccia Dough
  • 3 Cups flour(all purpose flour or bread flour)
  • 2 Tbs granulated yeast
  • ½ Tbs white sugar
  • 1 ¼ cups water
  • 1 Tbs salt
  • 2 Tbs olive oil
Garlic Herb Oil for brushing
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 Tbs basil
  • 1/2 Tbs parsley
  • ¼ tsp thyme
  • 1/4 tsp rosemary
  • ¼ Tbs coarse salt
  • pinch of pepper
Focaccia Dough
In the bowl of a mixer fitted with the dough hook, mix the yeast with 1/4 cup water. Let sit for a minute until bubbly.
Add the rest of the water, flour, and sugar, and knead for 6 minutes. Add the salt and olive oil and knead for one more minute or two. Scrape the sides of the mixer to get any dough that separates.
Punch the dough down to let the air out, and divide it into 15 balls(each about 50 grams.) Grease them with olive oil on all sides(to prevent sticking), and place on a baking sheet fitted with parchment paper. Wrap the baking sheet in plastic wrap and refrigerate for 24 hours, or overnight.
Herb Oil
In a small pan or pot, heat the olive oil with the minced garlic. Lightly sautée until the garlic is fragrant until just starting to turn golden. Remove from the heat and let cool. Add the herbs and salt and pepper. Set aside.
When ready to bake, Preheat the oven to 480 F(250 C). Place a baking brick or simply turn a baking sheet upside down, on the bottom rack of the oven. This makes the bottom of the bread extra crisp!
Stretch the balls of dough into 8 inch long strips( see photo). Work slowly, as not to rip the dough. The edges will be thicker than the centre of the bread. Place them carefully on the hot upside down baking sheet and bake for 5 minutes, until golden.
While hot, brush the focaccia with herb oil. Enjoy hot!
Estelle  Chait
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  • Jo Jo on Aug 21, 2020

    Can you substitute gluten free flour in this recipe

    • See 2 previous
    • Trudy Trudy on Apr 08, 2021

      You won’t get the same texture as gluten causes the stretchy elasticity in yeast breads.

  • Nancy Chestnut Nancy Chestnut on Aug 21, 2020

    What would be the process to freeze then bake the dough? Can the recipe be halved?

    • See 1 previous
    • Estelle  Chait Estelle Chait on Apr 07, 2021

      you could try wrapping the individual dough balls in plastic wrap after they have rested, freeze and then when ready to bake, let them come to room temperature and stretch