Easy Garlic Onion and Herb Focaccia Bread

Make delicious garlic focaccia bread at home in less than 4 hours. This easy garlic onion and herb focaccia is everything you want from this traditional Italian flatbread— it's light, crispy on the outside, and coated in a generous blend of fresh herbs, garlic, spring onions and coarse sea salt. This recipe comes together in less than 4 hours and is a perfect sharing bread for your next gathering.

This post was made in partnership with Paderno, however all thoughts and opinions are my own.

Jump to:

• An Easy Focaccia Base
• Ingredient Notes & Substitutions
• How to make Garlic Onion Focaccia Bread
• My Sponsor for this Recipe
• Helpful Tips
• Storage & Make Ahead Notes
• Recipe FAQs
• Easy Garlic Herb & Spring Onion Focaccia

Ingredient Notes & Substitutions

The full ingredient list and amounts of each can be found in the recipe card, however, here is an overview of the main ingredients and substitutions.

Active dry yeast: yeast in general is a key component to any bread recipe. Active dry yeast is easy to obtain and helps create a nice rise, structure and flavour to this focaccia. You can substitute an equal amount of instant yeast. If you wish to substitute instant yeast, you will not need to proof it in the warm water; instead add it to the flour mixture and then proceed with the recipe.

Warm filtered water (100-110°F): this is essential to activating the yeast. I suggest having a thermometer on hand. Chlorinated tap water can cause the yeast to retard or deactivate, so the consensus is to use filtered water whenever possible.

Granulated sugar: this help encourage yeast activity during the initial proof.

Extra virgin olive oil: this is used for the herb topping as well as in the dough and on the pan. Olive oil i a traditional ingredient giving focaccia that super soft interior and classic golden exterior. Brushing olive oil on top also adds a beautiful sheen and flavour. I do not suggest using another type of oil.

Unbleached all purpose flour: like all bread, this forms the base of the dough. You can also use bread flour in equal measure; this will create a more chewy crumb because of the higher gluten content.

Sea salt: essential to creating a flavourful bread dough and a strong gluten matrix.

Fresh Italian parsley: Italian parsley, sometimes called flat leaf parsley, is a traditional topping for may focaccia bread recipes. I like it over curly parsley because it's flavour is more robust.

Fresh basil leaves: this is another classic focaccia topping.

Garlic clove: this is added to the top of the dough along with the fresh herbs. Fresh garlic added to the dough can retard yeast activity or even deactivate it altogether, so I prefer using it on top to prevent this possibility.

Spring onions: these add additional flavour and aesthetics to the baked focaccia.

Coarse or flaky sea salt: this makes an idea topping for the bread adding both flavour and texture.

How to make Garlic Onion Focaccia Bread

The full method list can be found in the recipe card; here is a brief outline of the steps for this recipe.

Prepare the dough

Step 1: In a large bowl combine the yeast, water and sugar. Allow to stand for about 5 minutes or until it starts to foam. This is how you know the yeast is active and will create rise to the bread.

Step 2: Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted with a dough hook, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1 minute total or until the dough is smooth and elastic.

Step 3: With lightly floured hands, shape the dough into a ball and place back into the mixing bowl. Cover and let rise in a warm place for about 2 hours or until doubled in size.

Shape the Dough

Step 4: Generously oil a 10x15" baking sheet. Once the dough has doubled in volume, punch it down and scrape it out of the bowl onto the prepared baking sheet.

Step 5: Allow the dough to rest on the baking sheet for 10 minutes to allow the gluten strands to relax. Then, using your hands, gently press the dough into a rectangular shape towards the edges of the baking pan. Cover the dough and place in the fridge for 1 hour.

Prepare the Toppings and Bake

Step 6: Finely chop the herbs and garlic and place into a small bowl ad mix with the olive oil. Slice each spring onion in half lengthwise.

Step 7: Preheat the oven to 450°F. Remove the dough from the fridge and remove the cover. Using two fingers, create dimples in the surface of the dough.

Step 8: Generously apply the olive oil and herb mixture with a pastry brush onto the top of the dough. Arrange the spring onions on top and gently press them into the dough. Sprinkle with coarse salt.

Step 9: Bake the prepared focaccia in the preheated oven for 20-22 minutes, or until golden brown. Remove from the oven and let cool. Finish the bread with a light brushing of olive oil. Slice and enjoy.

My Sponsor for this Recipe

I'm partnering with Paderno to share the recipe for this beautiful garlic herb and spring onion focaccia. This recipe is simple to make, but add to it the efficiency of the new Paderno small appliance line, and it comes together that much faster. I love working with these appliances - they're versatile, beautiful and practical for everyday use at home.

For this recipe, the Paderno 3-cup food chopper swiftly chops fresh herbs - simply add them to the container, process on speed 1 and within seconds, everything is perfectly prepared. This appliance is lightweight and easy to use; I find myself using it regularly at home to chop garlic and onions (two things I don't like doing). 

Moreover, if you're not a fan of kneading dough by hand, the Paderno 10 speed hand mixer fitted with the dough hooks makes mixing and kneading dough much easier, especially if you don't have a stand mixer.

Helpful Tips

• Make sure the yeast is fresh: Active dry or instant yeasts have a usual shelf life of about 6 months once opened.  If in doubt, purchase new yeast.
• Generously oil the baking pan and surface of the bread: this is the key to creating a perfectly golden and crispy crust.
• Use the freshest herbs available: again, you can mix and match any herbs you like for this recipe).
• Use a kitchen scale: weighing the dough ingredients is far more accurate than using cups and spoons alone. The recipe card includes the weight measurements to help make sure you don't over or under measuring the ingredients.
• Fresh garlic added directly to the dough can deactivate yeast. This will result in bread that doesn't rise. For that fresh garlicky flavour, baste it on top with some olive oil or incorporate chopped garlic into your dough after the first proof (note that this doesn't always work though).

Storage & Make Ahead Notes

Make Ahead: You can prepare and shape the foccacia dough up to 24 hours before you plan to bake it. Once you have proofed and shaped the dough on the baking sheet, cover and leave it in the fridge for up to 24 hours, then proceed with the final steps as above. 

Storage: the baked focaccia is best served warm the same day. However, leftovers should be stored in an airtight container for up to 2 days.

Freezing: the baked focaccia can be frozen whole or in portions. Wrap the loaf or portions well in plastic wrap and then place in a freezer safe bag; it should keep for up to 1-2 months this way. To thaw, defrost the focaccia in the fridge (this usually take 12-24 hours). To reheat, place a piece of aluminum foil over the top of the loaf to prevent over-browning the toppings and place in a preheated oven at 375°F for 10-15 minutes.

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