There’s something incredibly comforting about the aroma of fresh bread baking in the oven. For me, it’s a smell that instantly makes a house feel like a home. One of newest found favorite breads to make is garlic focaccia. It’s soft, chewy, and fragrant, with golden edges that crisp just enough to contrast the tender interior. When I discovered how well fresh-milled flour works in this recipe, I knew I had a recipe worth keeping. Today, I’m excited to share my full recipe, along with tips and insights to help you bake a focaccia that’s full of flavor, texture, and love.

Why Fresh-Milled Flour Makes a Difference

Using fresh-milled flour is one of the simplest ways to elevate homemade bread. Unlike store-bought flour, fresh-milled flour retains all the natural oils, flavors, and nutrients of the grain. In focaccia, this translates to a bread with a more pronounced wheat flavor and a slightly more absorbent dough. I usually use a blend of hard white wheat and soft white wheat, which gives the perfect balance: the hard white wheat provides structure and chewiness, while the soft wheat adds tenderness. You could also experiment with hard red wheat for a nuttier flavor.

One thing to keep in mind with fresh-milled flour is hydration. Because it’s more absorbent than commercial flour, you’ll often need a bit more water. The dough should feel soft, slightly sticky, and easy to work with. If it’s too dry, the focaccia can turn out dense; too wet, and it can spread too much in the pan. Over time, you’ll learn exactly how your flour behaves, but for this recipe, I’ve included measurements that work beautifully.

Ingredients You’ll Need

Here’s the exact breakdown for my favorite garlic focaccia recipe, using a 70/30 flour blend:

For the Dough:

2½ cups (294g) hard white wheat flour
1 cup (126g) soft white wheat flour
1½ tsp salt
1½ tsp sugar or honey
2¼ tsp active dry yeast (or instant yeast if you prefer)
1½ cups warm water (about 100–110°F / 360ml)
2 tbsp olive oil, plus more for coating the pan

For the Garlic Herb Topping:

3 tbsp olive oil
2–3 cloves garlic, minced
1 tsp dried Italian herbs, or fresh rosemary/thyme
Flaky sea salt, to taste
Optional: chopped fresh herbs, grated parmesan, or sliced cherry tomatoes

Step-By-Step Instructions

1. Activate the Yeast (Optional for Active Dry Yeast)

If you’re using active dry yeast, start by proofing it. In a small bowl, combine the warm water, yeast, and sugar or honey. Let it sit for 5–10 minutes until foamy.

If you’re using instant yeast, you can skip this step and mix the yeast directly with the flour.

2. Mix the Dough

In a large mixing bowl or stand mixer, combine the hard white wheat flour, soft white wheat flour, and salt. Add the yeast mixture (or water + yeast if using instant yeast) and 2 tbsp olive oil. Mix until a shaggy dough forms. Knead for 5–7 minutes until smooth and elastic. The dough should be soft and slightly tacky. If it feels dry, add 1–2 tablespoons of water.

3. First Rise

Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1–1½ hours, or until doubled in size. This is where the magic happens—your dough develops flavor, texture, and the airiness that makes focaccia so delightful.

4. Shape in the Pan

Generously oil your baking pan with 1–2 tablespoons of olive oil. Gently press the risen dough into the pan, stretching it with your fingertips. This is the fun part—you get to shape your bread and prepare it for the dimples. Let it rest for another 20–30 minutes so the dough can relax and hold the indentations.

5. Make Garlic Herb Oil

While the dough rests, gently warm 3 tbsp olive oil with the minced garlic and herbs in a small saucepan over low heat. Heat for 2–3 minutes until fragrant, but avoid browning the garlic. Drizzle this aromatic oil over the dough, pressing some of it into the dimples. Sprinkle with flaky salt and optional toppings like herbs, parmesan, or tomatoes.

6. Bake

Preheat your oven to 425°F (220°C). Bake for 20–25 minutes until the focaccia is golden brown and crisp along the edges. The smell in your kitchen will be irresistible—a sign that all your patience and care is about to pay off.

7. Cool and Serve

Allow the focaccia to cool for 5–10 minutes before slicing. It’s wonderful served warm with olive oil and balsamic vinegar for dipping, alongside soup, or used for sandwiches. Even plain, it’s irresistible.

Tips for Success

Hydration Matters: Fresh-milled flour absorbs more water than store-bought flour. The dough should be soft and slightly sticky but manageable. Don’t be afraid to add a splash more water if needed.
Dimpling Troubles: If your dough doesn’t hold dimples, it may be too elastic or under- or overproofed. Resting it in the pan before baking usually helps.
Flavor Development: For deeper flavor, try a cold fermentation. After the first rise, cover and refrigerate overnight. Bring to room temperature before shaping and baking.
Toppings: Focaccia is versatile. Try rosemary and sea salt, olives and herbs, sun-dried tomatoes, or even a sprinkle of cheese.
Storing: Focaccia is best enjoyed the day it’s baked, but you can wrap leftovers in foil and store at room temperature for 1–2 days, or freeze slices for later use.

Why I Now Love Making Focaccia

For me, focaccia is more than just bread. It’s a simple, hands-on way to create something comforting and beautiful. From mixing the dough to pressing in the dimples, drizzling on garlic oil, and pulling a golden loaf from the oven, the process feels relaxing and rewarding. It’s also a bread that brings people together—whether at a family dinner, a picnic, or a holiday meal, it always disappears quickly.

Fresh-milled flour takes it a step further. There’s something deeply satisfying about baking with flour you’ve milled yourself, knowing that it’s pure, fresh, and packed with flavor. The difference might seem subtle at first, but it shows up in the chew, the aroma, and the overall depth of the bread.

Final Thoughts

Baking focaccia with fresh-milled flour is a rewarding experience, and it’s easier than it might seem. With just a little planning, a few simple ingredients, and some patience, you can create a loaf that’s soft, chewy, flavorful, and aromatic. The garlic and herbs make it irresistible, and the dimples give it a beautiful, homemade charm.

I encourage you to experiment with toppings, flour blends, and fermentation times. Every batch is an opportunity to learn more about the flour, the dough, and your own baking style. Whether you’re serving it at a casual family dinner or giving it as a gift to friends, this garlic focaccia is sure to delight.

Try this recipe and see how wonderful fresh-milled flour can make a simple loaf of bread. Once you master the basic focaccia, the possibilities are endless—cheese, olives, tomatoes, herbs… it’s all up to your imagination.

By Leah Ann Grace

The Perfect Garlic Focaccia with Fresh-Milled Flour: A Cozy, Flavorful Bread for Your Table