Garlic And Herb Focaccia

focacciathumb.jpgThis recipe takes my basic bread dough recipe and turns it into Garlic and Herb Focaccia

The Recipe


  • Basic bread dough (see here for the recipe)
  • A sprig each of fresh Rosemary and Sage
  • A small bunch of chives
  • 3 cloves of garlic
  • Olive oil


After initial kneading and proving (leaving to rise), knead the bread dough again and divide it in half - this recipe uses one half - the other half may be frozen for use later, or used for a pizza base, just baked as bread.

Or you could make two loaves of Focaccia, or one great big one (in which case double the quantity of herbs)

Flatten the dough into a disc about 2cm thick - place it on a greased cookie sheet and cover with oiled cling film. Leave it somewhere warm for half an hour or so, to rise.

Peel and chop the garlic, discard any woody stems from the other herbs and chop these finely too - put the herbs in a cup and pour on just enough olive oil to cover them. Stir it, then set aside.

Preheat your oven to 180C (approximately 350F or Gas Mark 4)

Remove the film from the dough - using your finger, poke deep holes at evenly-spaced intervals all over the top. Spoon the garlic/herb/oil mixture on top of the dough. With your finger, push the herbs and garlic down into the holes.

Place in the oven and bake for 10 minutes, or until light golden brown (overcooking will burn the garlic and turn it bitter).