• 310 grams (about 2.5 cups) all-purpose flour
  • 200 milliliters (about 3/4 cup plus 2 tablespoons) warm water
  • 5 tablespoons (about 75 milliliters) olive oil
  • 5 grams (about 1 teaspoon) salt
  • 6 grams (about 2 teaspoons) active dry yeast
  • 1 teaspoon (about 7 grams) honey
  • 2 cloves garlic


  • olives (amount to taste)
  • capers (amount to taste)
  • tomatoes (amount to taste)
  • bell pepper (amount to taste)
  • parsley (amount to taste)
  • onion (amount to taste)


  • Mixing Bowl

    A large bowl works best for combining dough ingredients. Opt for one with a non-slip base to make mixing easier.

  • Measuring Cups and Spoons

    Accurate measurements are crucial, so make sure you have both cups and spoons on hand.

  • Kitchen Scale

    For precision, especially with flour measurement. Weights are more accurate than volume.

  • Garlic Press

    Ensures your garlic is finely minced for the oil infusion.

  • Sieve

    Helps strain the garlic out of the oil without losing any flavor. A fine-mesh sieve works best.

  • Rolling Pin

    Optional, but can help in evenly spreading the dough on the baking sheet.

  • Baking Sheet

    A rimmed baking sheet is ideal to contain the dough and prevent oil spillage. Grease it well to avoid sticking.

  • Oven

    Preheat to the specified temperature to ensure even baking.


Step 1

1. Cut the garlic into small pieces. Heat the olive oil with the garlic over high heat to infuse the flavor. Be sure not to burn the garlic as it can turn bitter. Remove from the heat, let it brew for 5 minutes, and strain the oil through a large sieve.

Step 2

2. In a large mixing bowl, mix the flour, warm water, yeast, and honey. Knead the dough for about 7 minutes. Let the dough rest for 15 minutes.

Step 3

3. After resting, add the salt to the dough and knead for an additional 5 minutes. Then, add 4 tablespoons of the garlic-infused oil and knead for another 5 minutes. The dough should be smooth and elastic at this point. Leave it to ferment for 40 minutes.

Step 4

4. Grease the baking sheet with the remaining garlic oil. Stretch the dough with your hands over the baking sheet, ensuring that it’s not too thin. Leave the dough to proof for 20 minutes.

Step 5

5. Preheat your oven to 464°F (240°C). Sprinkle the remaining garlic oil on the proofed dough. Lay out the filling ingredients (olives, capers, tomatoes, bell pepper, parsley, and onion) on top of the dough. Press the dough in some places with your fingers to create dimples.

Step 6

6. Bake the focaccia for about 20 minutes, ensuring that it doesn't burn. Keep an eye on the bread during the last few minutes of baking. Bon Appetit!


Serving this homemade focaccia is all about creativity and fun. 🍴 **Slice it up** and serve with a side of extra olive oil and balsamic vinegar for a simple yet indulgent dip. 🥖 **Pair it with a charcuterie board**, featuring cheeses, cured meats, and fresh fruits – it’s a match made in heaven!

Another splendid idea? **Serve as a sandwich base**. Slice your focaccia horizontally and load it with your favorite deli meats, cheeses, and veggies for a gourmet sandwich that beats any store-bought option. 🥗 **Accompany soups and salads** with a warm slice to soak up all those delicious flavors. Your focaccia can become a versatile sidekick to many dishes, making you the host with the most! 🎉

For an extra touch of magic, **bake the focaccia with your favorite seasonal herbs** on top. The aroma of freshly baked bread with rosemary or thyme will transport your guests straight to the Italian countryside. 🇮🇹


Craving a gluten-free and vegan version? 🌱 No problem! **Swap regular flour for a high-quality gluten-free blend** – make sure to choose one that contains xanthan gum for best results. As for the yeast mixture, replace honey with **agave syrup or maple syrup** to keep it vegan-friendly. Instead of using common olive oil, try **infusing grape seed oil or avocado oil** with garlic for a different yet equally delicious flavor profile. 🥑🍯

For the filling, ensure all your veggies are fresh and organic if possible. **Gluten-free and vegan doesn’t mean sacrificing flavor** – the garlic oil and fresh ingredients will make this focaccia a hit with everyone, dietary restrictions or not! 🍅🌶️🍀


  • Q: How do I know when the dough has proofed enough?

    A: Look for a noticeable increase in size and a slightly puffy appearance. Your dough should bounce back slowly when poked gently.

  • Q: Can I use active dry yeast instead of instant yeast?

    A: Yes, just be sure to dissolve it in warm water with honey before mixing it into the dough to activate it properly.

  • Q: What can I use if I don’t have a garlic press?

    A: A fine grater or knife to finely mince the garlic works just as well.

  • Q: How do I keep my focaccia from sticking to the baking sheet?

    A: Generously grease the baking sheet with garlic oil and ensure even coverage. Parchment paper can also help if it fits your sheet.

  • Q: How can I achieve a crispy crust and soft interior?

    A: Bake at high temperature and consider using a baking stone if you have one. It helps distribute heat evenly, creating a nice crust.

  • Q: Can I add toppings to the focaccia before baking?

    A: Absolutely! Feel free to get creative with toppings like herbs, cheese, and even thin potato slices for extra flavor. Just be mindful of adding too much, which can affect baking time.

Nutrition facts

Focaccia bread
Recipe Yield:1 focaccia
Calories:per slice (depends on the size of the focaccia)
Calories (Min - Max):150 - 200
Total Fat:7g
Saturated Fat:1g
Total Carbohydrate:21g
Total Sugars:1g