Herbed Focaccia
This Herbed Focaccia is amazingly delicious and doesn't take a whole lot of effort to make. The flavor-to-effort ratio on this is heavily stacked to the flavor side. The exterior is golden brown, aromatic, and crispy, and the interior is soft and fluffy.
I developed this dough to be used for my Focaccia Muffuletta recipe, but its uses don't end there. This can be sliced and served as an appetizer with dips, used for almost any sandwich, or next to a bowl of your favorite soup! Regardless of how you use it, this super-aromatic bread is sure to be a winner every time.
For more baking inspiration, check out my recipe for Cold Fermented Pizza Dough for the perfect homemade pizza dough. The slow rise in the fridge gives the dough deeper flavor, better browning, and that chewy, airy texture that same-day dough just can't match and is perfect for your next pizza night!
Herbed Focaccia Ingredients & Process
As far as bread goes, this is about as simple and easy as it gets. All-purpose flour, warm water, active dry yeast, sugar, salt, and fresh herbs are all that go in this recipe. It's as simple as combining all of the ingredients into a dough, and two one-hour proofs will get you some of the tastiest bread you can make. It really doesn't get much simpler than this.
Start by combining the warm water, sugar, and active dry yeast and letting it bloom for 5 to 10 minutes. While the yeast mixture is resting, combine the flour and salt in the bowl of a stand mixer. Add the yeast mixture and half of your oil to the flour mixture. Begin stirring with the dough hook on low until a shaggy dough forms. Scrape down the sides of the bowl as needed. Increase the speed and continue to knead until a smooth dough forms. Transfer to a bowl with oil in it and cover. Let it rise for one hour on the counter.
After the first proof, add the other half of your measured oil to a pan, and spread the dough out as evenly as possible. This might look like a lot of oil at first, but this is what gives the bottom of the bread its irresistibly crispy crust. Don't skimp here!
Use your fingertips to make small indentions in the dough as you spread it out. The dough should cover the entire pan. Drizzle with a little more oil on top then cover and let it rise for one more hour. Sprinkle with fresh herbs and flaky salt, then bake! No need for any fancy stretch and folds or shaping techniques.
Remove the bread and let it cool for about five minutes in the pan. Transfer to a wire rack and allow to cool completely before slicing and serving.
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Recipe
Herbed Focaccia
Equipment
- 1 Stand Mixer Optional
- 1 Half-sheet Tray 18 by 13-inch
Ingredients
- 1 Scant Cup Warm Water 90°F (210 ml)
- 1 ½ Teaspoon Active Dry Yeast (4g)
- 2 Teaspoons Granulated Sugar (10g)
- 4 Cups All Purpose Flour (480g)
- 1 ½ Teaspoon Kosher Salt (8g)
- ⅔ Cup Olive Oil Divided (144 ml)
- ¼ Cup Fresh Herbs Rosemary, Thyme, Oregano
- Flaky Salt For Garnish
Instructions
- Combine warm water, yeast and sugar. Allow to rest for 5 to 10-minutes to bloom.
- While yeast mixture is blooming, combine flour, and salt in the bowl of a stand mixer.
- Add yeast mixture and half of the oil (⅓ Cup). Combine on medium low speed until smooth, scraping down the sides as needed, approximately 5-minutes.
- Transfer dough to an oiled bowl. Cover and proof for 1-hour.
- Coat a half sheet pan (13 by 18-inch) with remaining half of the oil (⅓ cup).
- Spread dough evenly on the half-sheet pan, using your fingertips to make little indentions in the dough.
- Cover and proof for 1 more hour. Preheat oven to 425°F towards the end of your second proof.
- Sprinkle with fresh herbs, flaky salt & drizzle more olive oil on top.
- Bake for 15 to 20-minutes until golden brown and crispy.
- Remove from oven and allow to cool for 5-minutes. Transfer bread to a wire rack and allow to cool completely.
Looks so good!! Thank you for sharing this!