Let me tell you about the first time I fell in love with cheesy garlic herb focaccia. I was visiting a tiny Italian bakery in Boston, and the smell stopped me in my tracks – that intoxicating mix of roasted garlic, fresh herbs, and bubbling cheese. The baker handed me a warm slice, and the second I bit into that cloud-like bread with its crispy, golden top? I was hooked. After years of tweaking recipes (and a few flat, sad attempts), I finally cracked the code for perfect homemade focaccia. This cheesy garlic herb version is my pride and joy – pillowy soft inside, packed with flavor, and topped with just enough mozzarella to make every bite irresistible. Once you try it, you’ll understand why my friends beg me to bring it to every gathering!
Why You’ll Love This Cheesy Garlic Herb Focaccia
Trust me, once you try this recipe, you’ll be making it every weekend. Here’s why:
- So easy to make – No fancy techniques here! If you can mix dough and wait patiently (okay, maybe not that patiently), you’ve got this.
- Party superstar – Nothing disappears faster at gatherings than warm, cheesy bread. I’ve seen people hover near the baking sheet like it’s their job.
- Herb freedom – Love rosemary? Obsessed with thyme? Swap in your favorites – I won’t tell the Italian grandmas.
- Cloud-like texture – That perfect balance of crispy crust and pillowy interior is what dreams (and many of my lunch breaks) are made of.
- Cheese pull magic – Because let’s be real, melted mozzarella makes everything better, especially when it’s bubbling over garlicky herbs.
Ingredients for Cheesy Garlic Herb Focaccia
Here’s everything you’ll need to make this heavenly bread – and yes, every single ingredient matters! I’ve learned the hard way that shortcuts just don’t give the same results with focaccia. Trust me on these measurements – they’re what make that perfect texture and flavor happen.
Dry Ingredients
- 3 cups all-purpose flour (spooned gently into the cup and leveled – no packing!)
- 1 teaspoon salt (I prefer fine sea salt for even distribution)
- 1 tablespoon sugar (just enough to feed the yeast without making it sweet)
- 1 packet (2 1/4 teaspoons) active dry yeast (check the expiration date – sad yeast means flat bread)
Wet Ingredients
- 1 cup warm water (about 110°F – think “baby bottle warm,” not hot enough to kill the yeast)
- 1/4 cup olive oil (plus extra for greasing – good quality makes a difference here)
Toppings
- 3 cloves garlic, finely minced (fresh only – powdered garlic just doesn’t give that punch)
- 2 tablespoons mixed dried herbs (my go-to is equal parts rosemary, thyme, and oregano)
- 1/2 cup shredded mozzarella (or more if you’re feeling indulgent – I usually am)
How to Make Cheesy Garlic Herb Focaccia
Don’t let the fancy name fool you – making this cheesy garlic herb focaccia is simpler than you think! Just follow these steps, and you’ll have bakery-worthy bread in no time. The key? Patience during the rise and a generous hand with the toppings.
Preparing the Dough
First, whisk together your dry ingredients – flour, salt, sugar, and that all-important yeast – in a big mixing bowl. Make a well in the center and pour in your warm water and olive oil. Now comes the fun part: dive in with clean hands and mix until a shaggy dough forms. Turn it out onto a floured surface and knead for about 5 minutes until it’s smooth and slightly sticky (like a post-it note, not bubblegum). Pop it back in the greased bowl, cover with a damp towel, and let it rise in a warm spot. I like to put mine near the oven vent – in about an hour, it’ll double in size and be ready for shaping!
Topping and Baking
Once your dough is puffy and happy, gently press it into a greased 9×13 baking pan. Now for the best part – use your fingertips to make those classic focaccia dimples all over the surface. Drizzle with a bit more olive oil, then sprinkle on your minced garlic and herbs. The cheese goes last – I like to scatter it unevenly so some spots get extra melty. Bake at 375°F for 20-25 minutes until the edges are golden brown and the cheese is bubbling. Warning: your kitchen will smell amazing, and you’ll be tempted to eat the whole pan immediately!
Tips for Perfect Cheesy Garlic Herb Focaccia
After countless batches (and a few “learning experiences”), here are my foolproof tips for the best cheesy garlic herb focaccia every single time:
- Fresh garlic is non-negotiable – That jarred stuff just doesn’t give the same punch. Mince it fine so it melts into every bite without overwhelming.
- Find your dough’s happy place – My oven with just the light on creates the perfect warm spot for rising. No warm spot? Microwave a cup of water for 2 minutes, then put your dough in there with it.
- Herb freedom – Love rosemary? Double it! Not a thyme fan? Skip it. This bread won’t judge your preferences.
- Resist the peek! That first 15 minutes of baking is crucial – opening the oven door lets out heat and can make your focaccia fall flat.
- More oil, more joy – Don’t skimp on olive oil in the pan and on top. It creates that crave-worthy crispy bottom and golden crust.
Serving Suggestions for Cheesy Garlic Herb Focaccia
Oh, the possibilities with this bread! My favorite way? Tear off warm chunks straight from the pan (forget slicing – rustic is the way to go). It’s magical dunked in marinara or olive oil with balsamic, but don’t stop there. Pair it with tomato soup on rainy days, serve alongside a big Italian salad, or use it to scoop up hummus. Pro tip: reheating leftovers makes it almost as good as fresh – if there are any leftovers!
Storing and Reheating Cheesy Garlic Herb Focaccia
If by some miracle you have leftovers (seriously, who does?), here’s how to keep that focaccia glorious. At room temp, it stays perfect for about 2 days in an airtight container – if it lasts that long. For longer storage, pop it in the fridge for up to a week. When reheating, skip the microwave unless you like sad, soggy bread. Instead, toast slices or warm chunks in a 350°F oven for 5 minutes. You’ll get that fresh-from-the-oven crispness all over again. See? Self-control does have its rewards!
Cheesy Garlic Herb Focaccia FAQs
Over the years, I’ve gotten all sorts of questions about this recipe – here are the ones that pop up most often with my tried-and-true answers:
- Can I use fresh herbs instead of dried? Absolutely! Fresh herbs give an amazing flavor. Use 1 tablespoon fresh for every 1 teaspoon dried called for in the recipe. Just chop them finely so they don’t burn during baking.
- Will this focaccia freeze well? You bet! Let it cool completely, then wrap tightly in foil and freeze for up to 3 months. To reheat, pop it straight from the freezer into a 350°F oven for about 15 minutes – it’ll taste almost fresh-baked.
- Help! My dough isn’t rising – what went wrong? First, check your yeast expiration date. Then make sure your water was warm but not hot (110°F is perfect). If your kitchen’s chilly, try letting it rise in the oven with just the light on for gentle warmth.
- Can I make this dough ahead? For sure! After the first rise, you can refrigerate the dough overnight. Just let it come to room temperature before shaping and baking the next day – the flavor actually improves!
Nutritional Information
Just so you know what you’re diving into with this heavenly bread (not that it’s ever stopped me!), here’s the scoop per serving. Keep in mind these are estimates – your exact numbers might vary slightly depending on ingredients. But let’s be real, when that cheese pulls, nutrition labels are the last thing on your mind!
- Calories: 220
- Fat: 8g (2g saturated)
- Carbohydrates: 32g
- Protein: 6g
I’d love to see your cheesy garlic herb focaccia creations! Tag me on Instagram when you make it – nothing makes me happier than seeing your golden, bubbly masterpieces. And if you fall as hard for this recipe as I did, a rating helps other bread lovers find it too!
PrintIrresistible Cheesy Garlic Herb Focaccia in 2 Hours
A soft and fluffy focaccia bread infused with garlic and herbs, topped with melted cheese for extra flavor.
- Prep Time: 1 hour 10 mins
- Cook Time: 25 mins
- Total Time: 1 hour 35 mins
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp mixed dried herbs (rosemary, thyme, oregano)
- 1/2 cup shredded mozzarella cheese
Instructions
- Mix flour, salt, sugar, and yeast in a bowl.
- Add warm water and olive oil, then knead into a dough.
- Let the dough rise for 1 hour until doubled in size.
- Press dough into a greased baking pan.
- Top with minced garlic, herbs, and shredded cheese.
- Bake at 375°F for 20-25 minutes until golden brown.
Notes
- Use fresh garlic for stronger flavor.
- Let dough rest in a warm place for best rise.
- Add extra cheese if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
