Herbed Focaccia Bread
Elevate your bread-baking game with this irresistible Herbed Focaccia Bread, a golden, airy masterpiece infused with the aromatic goodness of fresh rosemary, thyme, and garlic. Perfectly crisp on the outside and delightfully soft on the inside, this homemade focaccia recipe is easy to follow and delivers bakery-worthy results. Drizzled with rich olive oil, sprinkled with coarse sea salt, and dimpled to perfection, this Italian classic pairs beautifully with soups, salads, or as a standalone snack. With just 25 minutes of bake time and a simple two-hour rise, this savory, herb-forward bread is an essential addition to any dinner table or appetizer spread. Whether you're a seasoned baker or a beginner, this recipe promises mouthwatering results every time!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 2 teaspoons Salt
- 6 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 teaspoon Coarse sea salt
- 2 cloves Garlic (minced)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Add 3 tablespoons of olive oil, salt, and 3 1/2 cups of flour to the yeast mixture. Mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, gradually adding the remaining flour as needed, until the dough is smooth and elastic.
Grease a large bowl with 1 tablespoon of olive oil, place the dough in the bowl, and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour or until the dough has doubled in size.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking pan with 1 tablespoon of olive oil.
Punch down the risen dough and transfer it to the prepared pan. Use your fingertips to spread the dough evenly to the edges of the pan and create dimples all over the surface.
Drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle the minced garlic, fresh rosemary, fresh thyme, and coarse sea salt evenly on top.
Allow the dough to rest for 20 minutes to rise slightly again.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when gently tapped.
Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 72 mg | 2% | |
*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.
