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Easy weeknight foccacia bread

A quick and easy foccacia bread that cooks up in under an hour, from start to finish. 

Course Side Dish
Cuisine Italian
Keyword bread, foccacia
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9


  • 1 cup warm water
  • 1 1/2 tsp honey
  • 2 tsp quick-rise yeast
  • 2 1/2 cups all purpose flour (You can use up to 1 1/2 cups whole wheat flour without compromising the texture of the bread)
  • 1 1/2 tsp salt
  • 1 1/2 tsp olive oil plus more for drizzling
  • 4 cloves garlic sliced into slivers
  • herbs and spices of your choice oregano, basil, rosemary, marjoram, thyme
  • salt & pepper
  • assorted toppings sundried tomatoes, olives, jalapeno
  • 1/3 cup shredded cheese mozzarella, parmesan, asiago


  1. In the bowl of a stand mixer, combine water, honey and yeast and let sit five minutes, until the yeast starts to multiply. 

  2. Add flour, salt and olive oil. Using the dough hook, combine ingredients until a ball forms and the dough pulls away from the sides of the bowl. 

  3. Remove the ball and knead by hand for two minutes, just to form a smooth ball. 

  4. Lightly coat the ball in oil and let rest in the bowl, covered with a towel, for approximately 15 minutes.  (If you have more time, you can let it rest longer, this recipe is very flexible!)

  5. Preheat oven to 415 degrees Fahrenheit.

  6. Generously oil an 8 x 8 pan and spread out the dough in the pan, making divots with your fingertips.  

  7. Brush the top of the dough with olive oil, and poke the garlic cloves throughout. 

  8. Sprinkle with herbs, salt & pepper and cheese, cover with plastic wrap or a clean, dry towel and let rest another 15 minutes.  Again, if you have more time, you can let it rest up to two hours longer. 

  9. Bake at 415 degrees Fahrenheit for 20  minutes.  Let rest in pan for 5 minutes, before slicing into 9 or 12 squares.