Homemade Herbed Focaccia Bread Recipe

Who knew that homemade bread was so simple to make? Homemade Herbed Focaccia is a classic Italian bread that rises easily and bakes beautifully at home. Makes 1 jelly roll-sized loaf.

Collage of two images showing bread in a pan and bread cut and stacked

I’m a sucker for bread. Any kind, really. (I like to think this is a result of my running habit/addiction, though I’m fairly positive I consume more bread than I burn off in a run…)

I’m also a sucker for homemade sandwiches. However, since I have the aforementioned bread addiction, I don’t like to keep it in the house because I’ll consume an entire loaf in an afternoon.

… Yes, that has happened before. And no, it was not pretty. Even if it was super delicious at the time.

So, whenever I want to make a sandwich, I have to run out to the store to pick up a fresh loaf of bread, or I bake my own. Recently, I’ve been digging my own bread creations because I know exactly what goes into them.

This recipe is one I threw together on one of those days I was craving a sandwich for lunch. It takes a little bit of time, but the end result is better than something you can get from the local grocery store.

Use this bread in… The Faux Yard Bird SandwichToasted Almond Butter Sandwich with Apples and Honey 

Collage of two images showing bread in a pan and bread cut and stacked
Yield: 1 loaf

Homemade Herbed Focaccia

Prep Time: 35 minutes
Cook Time: 25 minutes
Rise Time: 30 minutes
Total Time: 1 hour 30 minutes

Who knew that homemade bread was so simple to make? Homemade Herbed Focaccia is a classic Italian bread that rises easily and bakes beautifully at home. The dough is studded with garlic powder, oregano, basil, Mural of Flavor, black pepper and salt. After rising, it's brushed with olive oil and baked until crisp and delicious. This focaccia is the perfect bread to enjoy alongside an Italian feast!


  • 1 ¾ cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon kosher salt, plus 1/8 teaspoon
  • 2 teaspoons active dry yeast
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon Mural of Flavor
  • 1 teaspoon black pepper
  • 1 ¼ cup hot water
  • 2 tablespoons extra virgin olive oil, plus 2 teaspoons


  1. Spray a jelly roll pan with a nonstick baking spray, and set aside.
  2. In a large bowl, combine the flours with the seasonings—garlic powder, oregano, basil, Mural of Flavor and black pepper.
  3. In a separate bowl or a liquid measuring cup, combine the hot water, salt and sugar. Stir until the sugar has dissolved and the salt has dissipated into the water.
  4. When the water is warm to touch (but not scalding), add the active dry yeast. Let the ingredients sit until the yeast blooms. (It will start to become fizzy in about 10ish minutes.)
  5. When the yeast has bloomed, pour the wet ingredients into the dry ingredients.
  6. Stir the ingredients together until the dough has become smooth. This will take a little while... and I like to do this step in my stand mixer because I can use the bread hook, and let the mixer do all the work. If you don't have a stand mixer, you can stir the ingredients together, then knead it by hand.
  7. Once the dough is incorporated and kneaded, spread it out on the prepared baking sheet. Let it rise for 30 minutes. The dough will be thick and hard to spread out.
  8. Using your fingers, create divots in the dough.
  9. Top bread with 2 teaspoons extra virgin olive oil and 1/8 teaspoon salt.
  10. Bake at 450°F for 25 minutes or until top is golden brown.
  11. Let cool for 10 minutes, slice the bread into 12 evenly cut pieces and enjoy!


The water should not be scalding hot. Why? It will kill the yeast, and your bread won't rise. As a rule of thumb, I like the water to be hot enough so the salt and sugar can dissolve. Once you can comfortably dip a finger into the water and let it stay for a few moments, it's safe to add the yeast.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 46mgCarbohydrates: 22gFiber: 2gSugar: 0gProtein: 4g

Nutrition facts are an estimate and not guaranteed to be accurate.

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  1. fleischmann’s sell’s pizza dough yeast, which you don’t need to let rise. i love using the recipe on the back of the package package with whole wheat flour, and adding italian herbs and finely grated parmesan cheese. then i roll it out like a pizza dough, brush it with olive oil and bake it according to the recipe.

    presto: super easy, delicious flat bread.

    1. That sounds INCREDIBLE, Courtney! I’ve never tried that… and I think it’s going to have to happen sometime soon because it sounds delicious. 🙂 Thanks for sharing, lovely.

  2. This looks perfect! I love the addition of the whole wheat flour! 😀 My favvv!

    1. Hey, thanks! I appreciate it! And I agree – I like the addition of the whole wheat flour, too. It gives the bread a bit more of a bite and some more texture. I’m a big fan and am happy you’re one, too!

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