Garlic Focaccia

I can’t take all the credit for this recipe. The basic ingredients list is based on a recipe from my all-time favorite bread machine cookbook and then I tweaked it a little. It is a regular staple around here and there are rarely leftovers. But, when there are, they make great croutons.

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  1. beautifulladybird says:

    I made this tonight and it was wonderfully delicious!

    For the commenters who were asking: I made it in my kitchen aid mixer since I don't have a bread machine. I proofed the yeast, then added in the dry ingredients and let knead until the dough was smooth and elastic – perhaps seven minutes. Then I followed FishMama's baking directions.

  2. Fantastic recipe & super easy! Has anyone tried making this recipe with less oil? It was really delicious when I baked it yesterday (as per recipe) but I was a little bit alarmed by the amount of oil I added. Just wondering if reducing the oil would spoil the end result?

  3. this looks simple enough to make before a meal at my house. I will try it this week. thanks

  4. This is our favorite bread recipe at home now!! Every time we have soup my son asks “Where’s the bread?” I have a hard time staying away from it before dinner though… Thank you for posting this Jessica! :)

  5. This was delicious when I made it last night – so easy and fast! However, when I pulled it out of the fridge today (less than 24 hours later), it had a heavy sprinkling of what looked like white mold spots over the top. Did I do something wrong? I’ve never had bread go bad on me that fast.

    • I don’t think that’s mold. I am guessing that’s the extra olive oil that hardened. I don’t store mine in the fridge. But, that is my guess. Or the salt crystallized.

  6. I started to use the meal plans and they are great. I notice you use a bread machine …. I don’t own one… can I knead the dough and for how long…

  7. Jennifer Hoffman says:

    How long can the dough sit out? I need to make it in the morning so I am wondering if I can let it sit out before dinner when I bake it.

  8. Hi!
    I made the bread this past weekend, and I must say it was so tasty! I baked it and put some farm fresh veggies (eggplant, zucchini, onions, and tomatoes) on it. YUM. My only issue is the bread was a little too thick (maybe I had smaller pan or something). I would probably just divide the dough into two next time. Also if you want to add your own veggies I would recommend putting them right on top of the dough when you first bake it. Overall this is an excellent recipe I am definitely making again. Thanks for sharing!

  9. I love your email, the focaccia caught my attention until you went to a bread machine. I do not like those monsters. I have seen great bread recipes reduced to a wonder bread goo. I am a fan of old country coarse texture bread.
    Any hints on doing the recipe without the machine. I have not baked bread for some time but did at least a loaf a week while living in a cabin in the mountains of Wyoming. Wood stove glory.

    • I have been through more bread machines than I can count, so now I’m making bread by hand. I have this on my list to revise the instructions, but hopefully you can make out my shorthand here for now.

      Warm the water to about 115 degrees. Stir in the yeast and let it proof for about five minutes. Add the smaller amount of olive oil. Stir in the flours, salt, garlic powder, and oregano. Knead until you have a smooth dough. (I do this in my stand mixer because I don’t like the sticky feeling.) Transfer to an oiled bowl and allow to rise. Proceed with the rest of the recipe. Hope that helps!

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