Herbed Focaccia Bread Mix
Discover the ultimate homemade bread experience with this Herbed Focaccia Bread Mix, a foolproof recipe blending classic Italian flavors with easy-to-follow steps. This aromatic focaccia features a medley of dried rosemary, thyme, oregano, and a hint of garlic powder, expertly paired with olive oil to create a fluffy, golden crust that's irresistibly soft inside. Perfectly dimpled and sprinkled with coarse sea salt, this bread is an impressive yet approachable addition to any meal, whether served as a side, appetizer, or sandwich base. With just 15 minutes of hands-on prep time and straightforward instructions, this recipe is ideal for beginners and seasoned bakers alike. Create a warm, rustic loaf that fills your kitchen with the comforting aroma of herbs and freshly baked bread—it’s the perfect complement to soup, salad, or even a festive charcuterie board.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Granulated sugar
- 2 teaspoons Salt
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 0.25 cup Extra virgin olive oil
- 1.25 cups Warm water (110°F/43°C)
- 0.5 teaspoon Coarse sea salt (for topping)
- 2 tablespoons Extra virgin olive oil (for brushing)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, salt, dried rosemary, dried thyme, dried oregano, and garlic powder. Stir with a whisk until well mixed.
Gradually add the olive oil and warm water to the dry ingredients. Mix until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic. Alternatively, you can mix and knead the dough using a stand mixer with a dough hook attachment for 5–6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
Punch down the risen dough and transfer it to the prepared pan. Press the dough evenly into the pan, spreading it out to the edges.
Use your fingers to poke deep dimples all over the surface of the dough. Brush the top generously with the 2 tablespoons of olive oil and sprinkle with coarse sea salt.
Let the dough rest for another 15 minutes while the oven finishes preheating.
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.
Remove from the oven and allow the focaccia to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5833 mg | 254% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 5.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 572 mg | 12% | |
*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.
