13 Herb Focaccia Bread Recipes

I still remember the earthy aroma of fresh focaccia wafting from my Nonna’s kitchen in Italy during summer visits as a child. She’d press fragrant rosemary sprigs into the dough, dimpling it with her fingertips while humming old folk songs. Those golden loaves, straight from the oven, were our ritual—torn apart warm and shared with olive oil for dipping. That simple joy sparked my lifelong love for bread baking.

Lately, I’ve been experimenting in my own kitchen, turning the classic focaccia into a canvas for herbs from my windowsill garden. With wellness trends leaning toward fresh, anti-inflammatory ingredients like thyme and oregano, herb-infused focaccia feels timely—offering bold flavors, gut-friendly fermentation from the dough, and versatility for everything from appetizers to sandwiches.

Rosemary and Sea Salt Classic Focaccia

This timeless recipe starts with a basic dough: 500g bread flour, 7g yeast, 350ml warm water, 2 tsp salt, 4 tbsp olive oil, plus 3 tbsp fresh rosemary leaves and flaky sea salt for topping. Mix dough, knead 10 minutes, let rise 1-2 hours until doubled. Spread into an oiled 9×13-inch pan, dimple with fingers, drizzle with more oil, press rosemary in, and sprinkle salt. Bake at 425°F for 25-30 minutes until golden.

The robust piney notes of rosemary pair perfectly with briny sea salt, promoting digestion and adding antioxidants. It’s beginner-friendly, endlessly customizable, and ideal as a dinner starter.

Thyme and Lemon Zest Focaccia

Ingredients include 500g flour, 7g yeast, 350ml water, 2 tsp salt, 4 tbsp olive oil, 2 tbsp fresh thyme leaves, and zest of 2 lemons. Prepare dough as usual, rise, then dimple and top with thyme, zest, and extra oil before baking 25-30 minutes at 425°F.

Bright lemon cuts through thyme’s earthiness for a refreshing twist, boosting vitamin C and mood-lifting citrus oils. Perfect for spring brunches or pairing with fish.

Oregano and Garlic Herb Focaccia

Use 500g flour, 7g yeast, 350ml water, 2 tsp salt, 4 tbsp oil, 2 tbsp chopped oregano, and 4 minced garlic cloves. Dough rises 1-2 hours; dimple, infuse garlic-oregano oil topping, bake until crisp-edged.

Oregano’s antimicrobial properties and garlic’s heart-healthy allicin make this immune-boosting and flavorful—great for pizza-style toppings or solo snacking.

Basil and Cherry Tomato Focaccia

Combine 500g flour, yeast, water, salt, oil base with 20 fresh basil leaves and 1 cup halved cherry tomatoes. After rising, press tomatoes into dimples, tear basil over, drizzle oil, bake 25-30 minutes.

Fresh basil’s sweet aroma and tomatoes’ lycopene offer antioxidant power; it’s a vibrant, Caprese-inspired loaf that’s picnic-perfect.

Sage and Caramelized Onion Focaccia

Dough base plus 10 sage leaves and 2 thinly sliced onions caramelized in 2 tbsp oil. Dimple risen dough, layer onions, scatter sage fried in butter, bake golden.

Sage aids memory, onions add prebiotic fiber—this savory-sweet combo elevates charcuterie boards.

Parsley and Parmesan Focaccia

Ingredients: standard dough, ½ cup chopped parsley, ½ cup grated Parmesan. Mix parsley into dough or top post-dimple; sprinkle cheese, bake until bubbly.

Parsley’s vitamin K supports bones, Parmesan adds umami—this cheesy herb bread is a crowd-pleasing side.

Dill and Pickle Focaccia

Base dough with 3 tbsp fresh dill and ½ cup chopped dill pickles (drained). Fold dill into dough, top with pickles and extra dill, bake crisp.

Dill’s carminative properties ease bloating; tangy pickles make this a fun, sandwich-base twist.

Chive and Cheddar Focaccia

Use dough base, ¼ cup snipped chives, 1 cup shredded cheddar. Scatter chives and cheese on dimpled dough, bake until cheese browns.

Chives provide vitamin A for eyes; cheddar’s protein makes this hearty pub-style bread irresistible.

Mint and Feta Focaccia

Dough plus 2 tbsp chopped mint and 150g crumbled feta. Press feta into dimples, sprinkle mint and oil, bake fragrant.

Mint refreshes digestion, feta adds tang—this Greek-inspired loaf shines with salads.

Tarragon and Dijon Mustard Focaccia

Base with 2 tbsp tarragon leaves and 2 tbsp Dijon mustard mixed into topping oil. Dimple, brush mustard oil, add tarragon, bake nutty.

Tarragon’s anise flavor aids sleep; mustard adds bold zing for elegant appetizers.

Lavender and Honey Focaccia

Sweet twist: dough base, 1 tbsp culinary lavender buds, 3 tbsp honey in oil topping. Infuse lavender in warm oil, drizzle with honey post-dimple, bake soft.

Lavender calms, honey soothes—this floral focaccia pairs with tea or cheese.

Mixed Italian Herb Focaccia

Dough with 1 tbsp each rosemary, thyme, oregano. Blend herbs into oil topping, generously scatter, bake aromatic.

A herb garden in bread form—antioxidant-rich medley for authentic Italian feasts.

Za’atar and Sesame Focaccia

Middle Eastern flair: base dough, 3 tbsp za’atar spice (thyme-sesame-sumac mix), 2 tbsp sesame seeds. Mix into oil, top dimples, bake toasty.

Za’atar’s herbs boost immunity; sesame adds crunch—versatile for dips or wraps.

These 13 herb focaccia recipes transform humble bread into flavor explosions—grab your apron, experiment with your herb stash, and share the loaves with loved ones for that unbeatable homemade magic!