Name: Garlic and herb focaccia
Yield: 24 pieces
Ingredients: 480 mL Water Warm; divided; 10 mL Granulated sugar; 10 mL Instant or active dry yeast; 60 mL Extra-virgin olive oil; 15 mL Coarse salt; 563–625 g All-purpose or bread flour plus dusting; 75 mL Extra-virgin olive oil 30 pan; 45 topping; extra greasing; 2 cloves Garlic minced; 45–60 mL Chopped fresh herbs basil/thyme/rosemary; to taste Salt/pepper

Sally’s Baking Addiction · reference variation

Garlic and herb focaccia

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Water	480 mL	Warm; divided
A	Granulated sugar	10 mL
A	Instant or active dry yeast	10 mL
B	Extra-virgin olive oil	60 mL
B	Coarse salt	15 mL
B	All-purpose or bread flour	563–625 g	plus dusting
C	Extra-virgin olive oil	75 mL	30 pan; 45 topping; extra greasing
C	Garlic	2 cloves	minced
C	Chopped fresh herbs	45–60 mL	basil/thyme/rosemary
C	Salt/pepper	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
31 × 43 cm pan, sides ≥2.5 cm	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 232°C
Baking time: 20–23 min

Makes: 24 pieces
Heat: 232°C
Plan for: Overnight

Method

01 · Activate
5 min
Use: A
Whisk yeast/sugar with 240 mL water.
Ready when:
01 ActivateWhisk the yeast and sugar into the first portion of water.
02 · Mix
5 min
Use: B
Add remaining water and B gradually. Mix 2 minutes; knead.
Ready when: Soft; tacky.
02 MixAdd the remaining ingredients gradually, then knead a soft, tacky dough.
03 · Rise
2–3 h
Use: Dough
Cover in oiled bowl.
Ready when: Doubled.
03 RiseLeave the dough covered in an oiled bowl until doubled.
04 · Pan
Chill covered 1–24 h
Use: C
Oil pan (30 mL); deflate and stretch dough.
Ready when: 12 h preferred.
04 PanStretch into the oiled sheet and cover for the long cold rest.
05 · Top
Preheat 232°C, 10–15 min
Use: C
Preheat with dough covered outside fridge. Dimple; add garlic/herbs mixed with remaining oil; season.
Ready when:
05 TopDimple the relaxed dough and spread the garlic, herbs and oil over it.
06 · Bake
20–23 min
Use:
Bake; slice.
Ready when: Lightly browned.
06 BakeBake until lightly browned, then slice for serving.

What to look for

Stage	Look / feel for	Needs attention
Pan	Pan covered.	Tearing.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Recoil	Tight gluten	Rest 5–10 minutes.	Stretch gently.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Salt	Coarse	Not specified	suggested

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Bread flour	All-purposeWithin stated range	May need 625 g.	Less chewy.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Recipe

Garlic and herb focaccia

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Water	480 mL	Warm; divided
A	Granulated sugar	10 mL
A	Instant or active dry yeast	10 mL
B	Extra-virgin olive oil	60 mL
B	Coarse salt	15 mL
B	All-purpose or bread flour	563–625 g	plus dusting
C	Extra-virgin olive oil	75 mL	30 pan; 45 topping; extra greasing
C	Garlic	2 cloves	minced
C	Chopped fresh herbs	45–60 mL	basil/thyme/rosemary
C	Salt/pepper	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
31 × 43 cm pan, sides ≥2.5 cm	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 24 pieces
Heat: 232°C
Allow: Overnight

How do I make it?

Mix yeast and water
5 min
Whisk the yeast and sugar with 240 mL of the water and leave for 5 minutes.
Whisk the yeast and sugar into the first portion of water.
Make the dough
5 min
Gradually add the rest of the water with the dough oil, salt and flour. Mix for 2 minutes, then knead by folding and pressing until the dough is soft and slightly sticky.
Add the remaining ingredients gradually, then knead a soft, tacky dough.
Ready when: Soft; tacky.
Let it double
2–3 h
Put the dough in an oiled bowl, cover and leave until doubled in size.
Leave the dough covered in an oiled bowl until doubled.
Ready when: Doubled.
Spread and chill
Chill covered 1–24 h
Coat the pan with 30 mL oil. Press the air out of the dough, stretch it into the pan, then cover and chill for 1–24 hours; 12 hours is preferred.
Stretch into the oiled sheet and cover for the long cold rest.
Ready when: 12 h preferred.
Warm and top
Preheat 232°C, 10–15 min
Take the dough out of the fridge, keep it covered and heat the oven to 232°C for 10–15 minutes. Press dents into the dough with your fingertips, mix the garlic and herbs with the remaining oil, spread that over the top and add salt and pepper to taste.
Dimple the relaxed dough and spread the garlic, herbs and oil over it.
Bake and serve
20–23 min
Bake until lightly browned, then cut the focaccia into slices.
Bake until lightly browned, then slice for serving.
Ready when: Lightly browned.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Recoil	Tight gluten	Rest 5–10 minutes. Stretch gently.

See the detailed method and ratios in , or follow ingredients through the .

Method

01 · Activate

02 · Mix

03 · Rise

04 · Pan

05 · Top

06 · Bake

What to look for

Troubleshooting

How do I make it?

Mix yeast and water

Make the dough

Let it double

Spread and chill

Warm and top

Bake and serve

What can go wrong, and how can I fix it?

Garlic and herb focaccia at a glance