Herb Focaccia Recipe

Cook Time

20 minutes

Prep Time

1 hours 15 minutes

Yield

8–10 servings

Total Time

20 minutes

Prep Time

1 hours 15 minutes

Yield

8–10 servings

summary

This classic Italian bread is snap to make at home. You will love having it as an accompaniment to soup, for sandwiches or just for snacking. You do need to use plenty of olive oil in this herb focaccia recipe to get the signature irresistibly oily and deliciously dimpled results. Trust us, it’s worth it!

ingredients

  • 1¼ cups warm water
  • 1 packet (2¼ teaspoons) instant-rise yeast
  • 3¾ cup bread or all-purpose flour
  • Kosher salt
  • Extra-virgin olive oil
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped

directions

  1. Stir together the water and yeast in a small bowl.
  2. In a large mixing bowl, combine the flour and salt and then create a well in the center. Make sure the yeast is activated (it will bubble and foam at the surface), then pour it into the well of the dry ingredients along with 1 tablespoon olive oil.
  3. Stir until the dough comes together and pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead until you have a smooth and shiny dough, about 4 minutes.
  4. Clean the mixing bowl with hot water and dry it well. Coat the bowl with olive oil and add the dough. Cover with a clean, dry kitchen towel and set in a warm, draft-free spot. Allow the dough to double in size, about 1 hour.
  5. Preheat oven to 400°F. Using olive oil, generously oil the bottom and sides of a large Staub baker. Punch down the dough and then spread it out into the baking dish. Allow the dough to rest for 10 minutes.
  6. Drizzle 2 tablespoons of olive oil over the dough and use your fingers to create dimples all over the top. Sprinkle with ¾ teaspoon salt and the herbs, and finish with another tablespoon of olive oil.
  7. Transfer to the top third of the oven and bake until golden brown, about 25 minutes. Allow to cool, slice and serve.

notes

Dimples in the top of focaccia are traditional but they also serve a purpose. They expel air from the dough, preventing it from rising too fast to achieve the perfect crumb.

You can use fresh or dried herbs on focaccia.

The focaccia can also be topped with rosemary, garlic, grapes or tomatoes.

Like pizza dough, this dough spreads best when it is given time to rest—don’t skip the 10 minute rest in the baking dish.

It is not necessary to use your most expensive olive oil for this herb focaccia recipe.

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