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Home Made Focaccia with Garlic and Herbs

Course: Bread
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
resting: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 275kcal
Author: The Greedy Vegan
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  • 500 g strong bread flour
  • tsp dry active yeast
  • 350 ml water lukewarm
  • 3 tbsp extra olive oil
  • 1 teaspoon dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp thyme
  • 1/2 tsp sea salt
  • 3 cloves garlic minced


  • Pour the flour into a large bowl and create a well. Add the remaining dry ingredients and the oil. Pour in the lukewarm water, stir it gently and let it sit for 5 minutes. This will allow the yeast to develop. It will be ready when it is slightly bubbly on top.
  • Knead the dough until all ingredients are evenly combined, which may take a minute or two. Knead* vigorously for around 5 minutes until you have a smooth, and soft dough. Resist the urge to add flour. The stickier the dough the softer your foccacia once it is baked. 
  • Lift the dough out of the bowl and oil it lightly. Place the dough back into the bowl and cover it with a cloth. Leave it in a warm place for 30 minutes or until doubled in size.
  • Once the dough has risen, punch it down and tip it into a lightly oiled baking form. Gently push it into the shape of the form and push dents into it. You can use your knuckles or a cooking spoon to create the indentations.  
  • Preheat your oven to 220°C/425°F and leave the dough in a warm place for another 20 minutes.
  • Brush the dough with oil, scatter some fresh herbs and sea salt on top of it. Bake the focaccia for about 20 minutes until it is golden brown.


*You can knead the dough by hand or with a machine. If you do knead it by hand, grease your hands with olive oil.


Calories: 275kcal | Carbohydrates: 45g | Protein: 7g | Fat: 6g | Sodium: 149mg | Potassium: 73mg | Fiber: 1g | Calcium: 11mg | Iron: 0.6mg