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    Home » Recipes » Bread & Quickbread

    Easy Garlic Herb & Spring Onion Focaccia Bread

    Make delicious garlic focaccia bread at home in less than 4 hours. This easy garlic herb and spring onion 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 post was made in partnership with Paderno, however all thoughts and opinions are my own.

    JUMP TO RECIPE

    a head on image of a baker holding a focaccia bread.
    overhead image of focaccia bread sliced into squares.
    a cinemegraph of herbs being chopped in a small food processor.
    The Paderno 3-Cup Food Chopper beautifully processes fresh herbs and garlic in seconds

    What is Focaccia Bread?

    Focaccia is a traditional Italian flatbread similar in texture to pizza dough- it's golden and crispy on the outside with a remarkably soft and light crumb.  It's perfect on its own, however, it also makes for great sandwiches, paninis, or as a side for antipasto.  It's no wonder this bread has been beloved by Italians for centuries.

    Flavour aside, one of my favourite things about focaccia is its versatility. The base of any focaccia bread is the same as any bread- flour, water, yeast, and salt.

    However, olive oil in the dough gives focaccia that super soft interior and classic golden exterior. Brushing olive oil on top also adds a beautiful sheen and flavour to this bread. Traditional focaccia are laden with fresh or dried herbs and sprinkled with coarse or flaky sea salt- both of which this recipe has.

    an overhead close up image of focaccia bread.
    head on image of baker holding a focaccia bread with a small food processor to the left.

    I'm partnering with Paderno again 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 effortless- my hands aren't usually this clean when I make bread!

    overhead view of green onions and a cutting board with a knife.
    head on image of a baker kneading dough with a handheld mixer.
    The Paderno 10-Speed Hand Mixer fitted with the dough hooks make combining and kneading dough an effortless job.

    Any Easy Garlic Focaccia Bread Base

    If you've never made focaccia before, this recipe is a perfect base for you to get creative with. Choose any seasonal herbs you wish- fresh basil, oregano, rosemary, garlic, or thyme make wonderful combinations. I'm particularly fond of parsley, basil and garlic; together they're superbly aromatic!

    This recipe was adapted from Martha Stewart's onion and leek focaccia however this version has been created to yield a good sized 10x15" bread. Of course, if you're having a large gathering, you can double the recipe and make two or one large bread with a 13x18" pan.

    closeup head on image of parsley.
    • an overhead image of a baker brushing a pan with olive oil.
      Generously grease a 10x15" baking sheet
    • an overhead image of a baker dimpling focaccia bread dough.
      Dimpling the dough
    overhead view of focaccia dough with herbs on a baking tray.

    Tips for making the best Garlic Focaccia Bread

    • Like most bread recipes, it's important to make sure your 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.
    • Be sure to generously oil the baking pan and surface of the bread for a perfectly golden and crispy crust.
    • Also, use the freshest herbs available (again, you can mix and match any herbs you like for this recipe).
    • Lastly, focaccia dough can be sticky and troublesome to handle. If this happens, there are directions below to help prevent excessive sticking.

    Pro Tip

    Be mindful that fresh garlic added directly to the dough at the wrong time can kill off yeast. This will result in bread that doesn't rise. For that fresh garlicky flavour, either baste it on the top of your bread with some olive oil, use dried garlic, or incorporate fresh garlic into your dough after it has already risen.

    overhead image of baked focaccia in a wire bread basket.

    Thank you to my sponsor

    Sending another big thank you to Paderno for partnering with me for this post. You can view their entire small appliance line by visiting their website, or following along on social media #itsacookingthing or @padernokitchenware (Facebook, Instagram) and @padernocookware (Twitter).

    If you give this recipe a go, don't forget to leave me a comment below!

    head on image of baker holding a focaccia bread with a small food processor on the left.

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    No Knead Garlic fougasse

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    a head on image of a baker holding a loaf of focaccia bread.
    5 from 21 votes
    Print

    Easy Garlic Herb & Spring Onion Focaccia

    Make beautiful and delicious focaccia  at home in less than 4 hours. This is easy herb and spring onion focaccia is everything you want from this traditional Italian bread- it's light, crispy on the outside, and coated in a generous blend of fresh parsley, basil, garlic and coarse sea salt. Sliced spring onions take this up a notch and make this a perfect sharing bread for your next gathering.

    Course Side Dish
    Cuisine Italian
    Keyword bread, focaccia
    Prep Time 25 minutes
    Cook Time 22 minutes
    Proofing Time 3 hours
    Total Time 3 hours 47 minutes
    Servings 12 people
    Calories 109 kcal
    Author Heidi Richter

    Ingredients

    Focaccia Dough

    • 1 teaspoon active dry yeast
    • 8 oz warm water (100'F)
    • 1 teaspoon granulated sugar
    • 2 tablespoon extra virgin olive oil
    • 2 ¼ -2 ½ cups unbleached all purpose flour
    • 1 teaspoon sea salt

    Toppings

    • ⅔ cup Italian parsley
    • 3 tablespoon fresh basil leaves
    • 1 clove garlic
    • 3-4 spring onions roots removed
    • ⅓ cup extra virgin olive oil plus more for the pan
    • 1 teaspoon coarse or flaky sea salt

    Instructions

    Prepare the dough

    1. In a large bowl combine the yeast, water and sugar. Allow to stand for about 5 minutes or until starting to foam.

    2. Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted with dough hooks, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1 minute total. If the dough is very sticky and wet, add the remaining ¼ cup of flour. Alternatively, you can mix by hand- use a wooden spoon and stir until the dough is combined, then knead the dough on a lightly floured surface for 1 minute. The surface of the dough should spring back when it's touched- this means it's ready to proof.

    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. Depending on the freshness of your yeast and the outside temperature, the dough may take less time to double in volume.

    Shape the Dough

    1. 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. If the dough is too sticky to handle, lightly dust it with flour directly in the bowl.

    2. Allow the dough to rest on the baking sheet for 10 minutes to allow the gluten strands to relax (this will assist in shaping the dough). Then, using your hands, gently press the dough into a rectangular shape towards the edges of the baking pan. If the dough springs back, let it rest for another 5-10 minutes, then shape again. Cover the dough and place in the fridge for 1 hour.

    Prepare the Toppings

    1. Using a small food processor add the parsley, basil and garlic. Process on speed 1 until finely chopped (about 8 seconds). Alternatively chop the herbs by hand. Place the chopped herbs into a small bowl and stir in the olive oil. Slice each spring onion in half lengthwise. Set aside.

    Top and Bake

    1. 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, spacing them about 1-1 ½" apart.

    2. Generously apply the olive oil and herb mixture with a pastry brush onto the top of the dough. Make sure the entire surface is well coated in olive oil (note you may not need all of the mixture). Arrange the spring onions on top and gently press them into the dough. Sprinkle with coarse salt.

    3. 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 into desired sizes and enjoy.

    Recipe Notes

    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.  Baked focaccia is best served warm the same day, however it can be covered and stored for two to three days and reheated if desired.

    Nutrition Facts
    Easy Garlic Herb & Spring Onion Focaccia
    Amount Per Serving
    Calories 109 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 391mg17%
    Potassium 45mg1%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 337IU7%
    Vitamin C 5mg6%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

    More Breads & Quickbread Recipes

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      Easy Gooey Vegan Cinnamon Rolls
    • a overhead image of a baker holding a basket of fougasse bread.
      No Knead Garlic Fougasse
    • overhead image of a slice of Double Chocolate Banana Bread on a white plate on a marble surface.
      Vegan Double Chocolate Banana Bread
    • a side view of a loaf or rosemary bread o a cooling rack with a knife and blue linen.
      Vegan Rosemary Bread with Dates and Walnuts

    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Kathleen says

      April 17, 2020 at 4:17 am

      5 stars
      Just made this today for a pasta dinner. I baked it right before we sat down to eat. It was perfect focaccia, although mine wasn’t as pretty because I had no green onions. Thank you for the recipe! Will make again.

      Reply
      • Heidi Richter says

        April 17, 2020 at 4:24 am

        Thank you for the feedback, Kathleen! Happy to hear it 🙂

        Reply
    2. Aileen says

      May 18, 2020 at 10:31 pm

      5 stars
      Heidi knocks it out of the park again with this amazing recipe! I never would have imagined myself making such delicious breads! But the Simple Green's recipes make artisan breads so accessible!

      Reply
      • Heidi Richter says

        May 19, 2020 at 1:16 am

        I’m so happy to hear it worked for you, Aileen 🙂 And thank you for the wonderful feedback! Always making my day, girl! Xoxo

        Reply
    3. Samantha says

      June 23, 2020 at 2:19 am

      5 stars
      Would the bread be weighed in 109 calories for the entire loaf or 109 calories in “so and so” grams/ ounces? Would love to know, it was amazing!

      Reply
      • Heidi Richter says

        June 24, 2020 at 1:38 am

        Hi Samantha! Good question. The recipe makes roughly 12 servings/pieces, so it would be approximately 109cal per piece. Unfortunately, I don't have an exact weight per piece. Does this help?

        Reply
        • Samantha says

          June 24, 2020 at 3:42 am

          Brilliant! Extremely helpful. Thank you!

          Reply
    4. Chels says

      November 23, 2020 at 8:20 am

      5 stars
      Really happy with this recipe. I didn't have spring onion on hand but added chives into the herb mixture. Delicious soft focaccia with a crispy top.

      Reply
      • Heidi Richter says

        November 23, 2020 at 5:55 pm

        I am so happy to hear it, Chels 🙂

        Reply
    5. CJ K says

      April 23, 2021 at 6:11 am

      5 stars
      Excellent recipe!

      Reply
      • Heidi Richter says

        August 13, 2021 at 7:40 pm

        So happy you like it, CJ!

        Reply
    6. Josephine says

      May 28, 2021 at 12:46 am

      5 stars
      Love this foccacia! I made it into two smaller individual loaves and reduced the baking time a smidge for a softer crust. So good!

      Reply
      • Heidi Richter says

        May 28, 2021 at 4:49 pm

        So glad to hear it!

        Reply
    7. Kanaka says

      June 16, 2021 at 5:28 am

      5 stars
      Love this foccaccia reecipe it turned out really well! Thank you!

      Reply
      • Heidi Richter says

        June 16, 2021 at 4:55 pm

        I'm so glad to hear it, Kanaka!

        Reply
    8. Eva says

      June 25, 2021 at 2:49 am

      5 stars
      Gorgeous images, Heidi! I can't wait to share this recipe with my family. It turned out so well and im so happy to have found your blog via pinterest.

      Reply
      • Heidi Richter says

        June 25, 2021 at 6:31 pm

        I'm so happy to hear it, Eva!

        Reply
    9. Harjeet says

      July 04, 2021 at 5:32 am

      5 stars
      Lovely foccacia! Thank you for this easy recipe.

      Reply
      • Heidi Richter says

        July 05, 2021 at 5:26 am

        So glad you like it 🙂

        Reply
    10. Dee says

      July 21, 2021 at 5:22 am

      5 stars
      Love how this turned out. Thank you =)

      Reply
      • Heidi Richter says

        July 24, 2021 at 11:46 pm

        So happy to hear it, Dee!

        Reply
    11. Arna says

      August 13, 2021 at 6:39 pm

      5 stars
      For toppings, today I used roasted grape tomatoes, caramelized red onion and red/yellow/orange pepper strips I caramelized with the onion, basil and rosemary in the olive oil with garlic. Smells divine! So easy and delicious. I have made it several times before with different toppings. Thank you!

      Reply
      • Heidi Richter says

        August 13, 2021 at 7:37 pm

        Hi Arna! I'm so happy to hear it, thank you for making my recipe!

        Reply
    12. Charlotte says

      August 28, 2021 at 10:02 pm

      Hi Heidi,
      This is a delicious and super easy recipe. I've adapted it in many ways to create variations including a sesame seed topping. It's wonderful! Thank you 🙂

      Reply
      • Heidi Richter says

        August 29, 2021 at 12:53 am

        Thank you for sharing that, Charlotte! I'm really happy to hear it!

        Reply
    13. Jamilah Pedigo says

      October 13, 2021 at 12:47 am

      5 stars
      I made this and it was great! I don’t know why it won’t let me upload a picture but it was pretty too!

      Reply
      • Heidi Richter says

        October 13, 2021 at 3:46 pm

        Thank you so much for the great feedback. I wish there was an photo sharing function here, although you can share with me via instagram @the_simple_green I'd love to see it 🙂

        Reply
    14. Nancy Stone says

      November 23, 2021 at 10:37 pm

      5 stars
      My Son has asked me repeatedly to bake more of this. The dough goes together simply and rises just beautifully.
      It's absolutely delicious and the toppings make it extra special.
      Thank you!
      Nancy - Oregon

      Reply
      • Heidi Richter says

        November 25, 2021 at 6:43 pm

        Hi Nancy! I am so pleased to hear that. Thank you for taking the time to share that with me 🙂 Have a wonderful day!

        Reply

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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