Soft & Fluffy Garlic Herb Focaccia
A soft, airy vegan focaccia topped with garlic, herbs, and olive oil. Crisp on the outside and fluffy inside, this simple Italian bread is rich in flavor yet light and wholesome. Perfect as a side, snack, or appetizer, it’s easy to prepare with just a few ingredients and minimal kneading.
Equipment
- 1 set measuring cups
- 1 set – Measuring Spoons
- 1 standard bowl
- 1 large mixing bowl
- 1 — 9x13 inch baking pan
Ingredients
- 1 cup olive oil
- 2 tablespoons fresh herbs minced
- 5 cloves garlic minced
- 2 cups lukewarm water
- 2 ¼ teaspoons rapid rise yeast 1 packet
- 1 ½ teaspoons sugar
- 5 cups all-purpose flour divided
- ¾ teaspoon salt plus extra for garnish
- ¼ cup vegan parmesan grated
Instructions
- Infuse the Olive Oil with Garlic and Herbs: Begin by pouring the olive oil into a small sauté pan and setting it over medium heat. Add the freshly minced garlic and chopped herbs directly into the oil. Allow them to gently sizzle for about a minute until the garlic turns fragrant and the herbs release their aroma. Be careful not to let the garlic brown too quickly, as it can turn bitter. The goal is a warm, flavorful infusion that will coat the bread beautifully later. Once fragrant, remove the pan from the heat and set it aside to cool slightly.
- Activate the Yeast: In a medium mixing bowl, combine the lukewarm water, rapid rise yeast, and sugar. Stir gently to dissolve, then let the mixture sit undisturbed for 5–10 minutes. You’ll notice bubbles and a frothy layer forming on top — this is the yeast waking up and activating.If no bubbles appear, your yeast may be expired or the water temperature may have been too hot or too cold. This step is essential for achieving the focaccia’s light, airy texture.
- Create the Initial Dough Base: In a large mixing bowl, add 2 cups of flour. Pour in the yeast mixture and about ⅓ cup of the infused oil mixture. Whisk everything together until it forms a sticky, wet batter-like consistency. Allow this mixture to rest for about 3 minutes — this short pause gives the flour time to hydrate and the gluten strands a head start in developing.
- Form and Knead the Dough: Add the remaining flour and the salt to the bowl. Using clean hands, begin mixing everything together until no dry flour pockets remain. Once the dough begins to come together, transfer it onto a lightly floured surface or continue kneading directly in the bowl. Knead for about 5 minutes, stretching and folding the dough until it becomes smooth, elastic, and slightly tacky but no longer overly sticky. This step helps develop gluten, which is key to a fluffy interior and chewy bite.
- First Rise (Bulk Fermentation): Shape the dough into a ball and place it back in the large mixing bowl. Lightly cover the surface of the dough with a drizzle of oil to prevent sticking. Cover the bowl with a warm, damp towel or plastic wrap, and set it aside to rise for about 45 minutes, or until the dough has doubled in size. If you prefer a deeper flavor and softer texture, you can refrigerate the dough for a slow rise of up to 24 hours.
- Prepare the Baking Pan: While the dough is rising, take your 9x13-inch baking pan and pour in about ⅓ of the remaining herb-infused oil. Use a basting brush or a clean paper towel to evenly coat the entire surface of the pan, including the corners and sides. This not only prevents sticking but also gives the focaccia its signature crisp, golden crust.
- Shape the Dough: Once the dough has completed its first rise, gently transfer it into the prepared pan. Using your fingertips, press and stretch the dough until it fills the entire pan, reaching into each corner. Don’t worry if it shrinks back slightly — just allow it to rest for a couple of minutes and continue pressing until it stays in place. This technique helps create an even thickness throughout the bread.
- Dimple and Top the Dough: Now for the fun part — using your fingertips, press firmly into the dough to create deep dimples across the entire surface. These indentations will hold pools of the flavored oil and melted vegan cheese, giving the focaccia its rustic look and rich taste. Drizzle the remaining garlic-herb oil mixture evenly over the top, making sure the dimples catch the oil. Sprinkle the grated vegan parmesan and a light pinch of salt across the surface for extra flavor.
- Bake to Golden Perfection: Preheat your oven to 410°F (210°C). Place the pan in the center of the oven and bake for 25–30 minutes, or until the focaccia is lightly golden on top.If you prefer a crunchier crust, bake for an additional 5–10 minutes, keeping an eye to prevent over-browning. The edges should be crisp while the inside remains fluffy and tender.
- Cool, Slice, and Serve: Once baked, remove the focaccia from the oven and allow it to cool in the pan for about 10 minutes. This resting time helps the bread finish setting while keeping the crust crisp. Carefully lift or slice the bread directly in the pan into 9 equal squares (or more, depending on your serving preference). Serve warm or at room temperature — perfect on its own, paired with soups, or as part of a sandwich.
Notes
- Use warm water (100–110°F / 38–44°C) to activate the yeast properly. Too hot kills the yeast, too cold prevents activation.
- Check that your yeast is fresh and not expired to ensure the dough rises correctly.
- For a richer flavor, try a slow rise in the refrigerator (18–24 hours) instead of the quicker 45-minute rise.
- Always coat the dough lightly with olive oil before covering to prevent it from drying out.
- If the dough feels too sticky, dust your hands lightly with flour while kneading.
- Pressing deep dimples into the dough is important — they help trap oil and flavor.
- For an extra-crispy crust, bake slightly longer (5–10 minutes) while monitoring closely.
- Vegan parmesan can be swapped with nutritional yeast for a lighter, cheesier flavor.
- A mix of fresh rosemary, thyme, and oregano makes a classic herb blend, but you can customize with your favorites.
- Allow the focaccia to rest after baking before slicing to keep the interior fluffy and moist.
