Focaccia with Mixed Herbs
Elevate your bread game with this irresistibly fragrant Focaccia with Mixed Herbs, a classic Italian flatbread that combines a golden, flaky crust with the fresh, earthy aroma of rosemary and thyme. Perfectly crisp on the outside and soft on the inside, this easy-to-make focaccia is infused with olive oil and finished with a sprinkle of coarse sea salt, delivering an explosion of flavor in every bite. Optional garlic adds a savory touch, making it the ultimate side for soups, salads, or as a standalone appetizer. Ready in just over an hour, this homemade focaccia recipe is ideal for beginners and seasoned bakers alike, offering a delightful way to bring artisan bread to your own kitchen. Whether served fresh from the oven or at room temperature, this herb-infused masterpiece is sure to impress with its vibrant taste and rustic charm.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 325 ml Warm water
- 60 ml Olive oil
- 1 tsp Sugar
- 2 tsp Salt
- 1 tbsp Fresh rosemary
- 1 tbsp Fresh thyme
- 1 tbsp Coarse sea salt
- 3 cloves Garlic (optional)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir and let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and 30 ml of olive oil. Mix until a dough begins to form.
Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F). Lightly oil a baking sheet or line it with parchment paper.
Punch down the dough to release air bubbles, and then transfer it to the prepared baking sheet. Stretch the dough out to fit the sheet, creating an even thickness.
Using your fingertips, press dimples into the dough surface. Drizzle the remaining 30 ml of olive oil over the top.
Sprinkle the fresh rosemary, thyme, coarse sea salt, and minced garlic (if using) evenly over the dough.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the focaccia from the oven and let it cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10557 mg | 459% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 5.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
