Herb-Infused Focaccia
This herb-infused focaccia is soft on the inside with a golden, crisp crust. Perfect for dipping in olive oil or enjoying as a side with your favorite pasta dish, it’s infused with fresh herbs like rosemary, thyme, and oregano.
Equipment
- Large Mixing Bowl
- 9×13 Inch Baking Pan
- Plastic wrap
- Wire rack
Ingredients
- 500 g 4 cups bread flour
- 350 g 1.5 cups warm water
- 10 g 2 tsp salt
- 10 g 2 tsp sugar
- 7 g 2 1/4 tsp instant yeast
- 80 g 1/3 cup olive oil, divided
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh oregano chopped
- Flaky sea salt for topping
Instructions
- Mix the Dough: In a large bowl, combine bread flour, warm water, salt, sugar, and instant yeast. Mix until a rough dough forms.
- First Rise: Add 2 tablespoons of olive oil to the dough and knead for 5-7 minutes until smooth. Cover the bowl with plastic wrap and let the dough rise for 1-2 hours or until doubled in size.
- Prepare the Pan: Coat a 9×13-inch baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan and gently stretch it to fit.
- Second Rise: Cover the pan with a damp cloth and let the dough rise for 30 minutes.
- Dimple and Add Herbs: Preheat the oven to 220°C (425°F). Use your fingers to create deep dimples all over the surface of the dough. Drizzle with the remaining olive oil and sprinkle with chopped rosemary, thyme, and oregano.
- Bake: Sprinkle flaky sea salt on top and bake for 20-25 minutes or until golden brown.
- Cool and Serve: Let the focaccia cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
- Prep Time: 15 minutes (plus 2 hours for rising) Cook Time: 25 minutes Total Time: About 2 hours 40 minutes Servings: 12 slices
Notes
Herb Variations: Feel free to substitute the herbs with your favorites, like basil, parsley, or even a pinch of red pepper flakes for a bit of heat.
Olive Oil Quality: Use a good-quality extra virgin olive oil for the best flavor, as it adds richness to the focaccia.
Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to refresh.
For Extra Crunch: Brush a little more olive oil on top right before baking for a crispier crust.
Dough Hydration: The dough may feel wet initially, but resist adding more flour—this hydration helps achieve a light, airy texture.
Olive Oil Quality: Use a good-quality extra virgin olive oil for the best flavor, as it adds richness to the focaccia.
Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to refresh.
For Extra Crunch: Brush a little more olive oil on top right before baking for a crispier crust.
Dough Hydration: The dough may feel wet initially, but resist adding more flour—this hydration helps achieve a light, airy texture.
