Homemade Herbed Focaccia
Homemade Herbed Focaccia is a delightful Italian bread that’s soft, airy, and bursting with flavor. With its golden crust and savory herb-infused aroma, this focaccia is perfect for serving alongside soups, salads, or simply enjoyed on its own.
The simplicity of the ingredients allows the fresh herbs to shine through, making it a versatile addition to any meal.
Plus, the process of making it at home is surprisingly easy, allowing you to fill your kitchen with the comforting scent of freshly baked bread. Enjoy this warm, delicious treat with family and friends!
Why You’ll Love This Recipe:
Homemade Herbed Focaccia is a delightful bread that captures the essence of Italian baking with its fragrant herbs and fluffy texture. Here are some reasons why this recipe is sure to be a favorite:
Aromatic and Flavorful: The blend of fresh herbs like rosemary, parsley, and thyme infuses the focaccia with a delightful aroma and a burst of flavor in every bite. The addition of Maldon flaked sea salt enhances the taste, creating a savory bread that’s both simple and satisfying.
Perfectly Textured: This focaccia boasts a light, airy crumb with a crisp, golden crust, thanks to the time it spends rising and the olive oil used throughout. The characteristic dimples on the surface help retain the olive oil and herbs, adding to its unique texture.
Versatile and Customizable: Focaccia is a versatile bread that can be enjoyed on its own, as a side dish, or used as a base for sandwiches. You can personalize it by adding toppings like olives, sun-dried tomatoes, or cheese to suit your taste and make it uniquely yours.
Simple and Rewarding to Make: Despite its impressive results, this recipe is straightforward and requires minimal hands-on time. With basic pantry ingredients and some patience for rising, you can achieve bakery-quality bread at home.
Culinary Experience: Making focaccia from scratch offers a deeply satisfying culinary experience. The process of mixing, shaping, and baking provides a sense of accomplishment and the joy of enjoying warm, homemade bread fresh from the oven.
Key Ingredients:
Flour: Whether using bread flour or all-purpose flour, this ingredient forms the foundation of the focaccia, providing the necessary structure and texture for a light and airy crumb.
Instant Yeast: This crucial ingredient helps the dough rise, creating the soft and fluffy interior that is characteristic of focaccia bread. Instant yeast is convenient and easy to work with, requiring no prior proofing.
Olive Oil: A staple in Italian baking, olive oil contributes both flavor and moisture to the focaccia. It is used in the dough, the pan, and as a finishing touch, resulting in a rich, golden crust and enhanced flavor.
Herbs: A mix of fresh or dried rosemary, parsley, and thyme infuses the focaccia with aromatic flavors. These herbs provide a fragrant, earthy quality that complements the bread’s simple base.
Maldon Flaked Sea Salt: This finishing salt adds a delicate crunch and enhances the overall taste of the focaccia. Its large, flaky crystals provide bursts of savory flavor, balancing the richness of the olive oil and herbs.
Homemade Herbed Focaccia
Ingredients:
2 Cups Flour , Bread, (or all-purpose)
1 teaspoon Kosher Salt
1 Cup Water, Warm
1 1/8 teaspoon Instant Yeast
1/2 teaspoon Granulated Sugar
Olive Oil
1 teaspoon Rosemary, Fresh, chopped (or 1/2 teaspoon dried)*
1 teaspoon Parsley, Fresh, chopped (or 1/2 teaspoon dried)*
1/2 teaspoon Thyme leaves, Fresh, chopped (or 1/4 teaspoon dried)*
Maldon Flaked Sea Salt
Instructions
In a large mixing bowl, combine the flour and kosher salt. Stir until blended.
In a separate measuring cup, combine the warm water, yeast, and sugar. Let it sit for about a minute before mixing it into the flour with a wooden spoon until a cohesive dough forms.
Cover the bowl tightly with plastic wrap and refrigerate for 8 hours or overnight.
When ready to bake, take the bowl out of the fridge.
Drizzle some olive oil in an 8-inch round cake pan, then place the dough in the center, tucking the edges underneath.
Cover the pan with plastic wrap and let it rise for 2 hours.
Preheat your oven to 450ºF.
Once the dough has risen and filled the pan, drizzle more olive oil on top. Use your fingers to create dimples in the dough, pushing down to the bottom of the pan without piercing through.
Sprinkle the top with your choice of herbs and a pinch of Maldon flaked sea salt.
Place the pan in the oven and immediately lower the temperature to 425ºF. Bake for 22-24 minutes, or until the focaccia is golden brown.
Enjoy your delicious, herbed focaccia!
Notes:
Flour Choices: Bread flour will yield a chewier texture, while all-purpose flour will give you a softer result. You can experiment with both to find your favorite.
Herb Variations: Feel free to customize the herbs based on your preference. Thyme, oregano, or basil work beautifully. Fresh herbs provide a more vibrant flavor, but dried herbs can also be used.
Dough Consistency: The dough should be sticky but manageable. If it’s too wet, add a little more flour; if it’s too dry, add a splash of water.
Rising Time: For best results, allow the dough to rise in a warm environment. If your kitchen is cool, consider placing it in a slightly warmed oven (turned off) or covering it with a kitchen towel.
Topping Ideas: In addition to herbs and sea salt, consider adding toppings like sliced olives, sun-dried tomatoes, or caramelized onions for extra flavor.
Storage: Store any leftover focaccia in an airtight container at room temperature for up to two days. For longer storage, freeze it in a resealable bag. Reheat in the oven to restore crispiness.
Serving Suggestions: This focaccia pairs wonderfully with olive oil for dipping, or you can serve it as a sandwich base or alongside charcuterie.
Baking Variations: For a thicker focaccia, use a smaller pan; for a thinner one, opt for a larger pan. Adjust baking time accordingly.
Salt Topping: Be cautious with the Maldon flaked sea salt; a little goes a long way in enhancing the flavor without overwhelming the bread.
Experimenting: Don’t hesitate to experiment with different flavors! Adding garlic, cheese, or even a drizzle of balsamic glaze before baking can elevate your focaccia to new heights.
Nutrition Information:
YIELDS: 8 slices | SERVING SIZE: 1
Calories: 180 | Total Fat: 5g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 200mg | Total Carbohydrates: 30g | Dietary Fiber: 1g | Sugars: 0g | Protein: 4g
Frequently Asked Questions:
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well, though the texture may be slightly different.
Bread flour provides more gluten, resulting in a chewier focaccia.
How long should I let the dough rise?
Let the dough rise for about 2 hours after taking it out of the fridge.
It should double in size.
Can I make this focaccia without fresh herbs?
Yes, you can use dried herbs instead.
Use about half the amount since dried herbs are more concentrated.
What if I don’t have instant yeast?
You can use active dry yeast instead.
Just dissolve it in the warm water with the sugar and let it sit for about 5-10 minutes until it bubbles before mixing with the flour.
Can I add toppings to the focaccia?
Absolutely! You can top it with olives, sun-dried tomatoes, or cheese before baking for extra flavor.
How should I store leftover focaccia?
Store it in an airtight container at room temperature for up to 2 days.
You can also freeze it for longer storage.
How do I reheat focaccia?
To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to 24 hours before shaping and baking.
What’s the best way to achieve a crispy crust?
Drizzle enough olive oil in the pan before placing the dough, and make sure to press the holes deeply for a well-cooked, crispy crust.
Is it necessary to use Maldon flaked sea salt?
While Maldon adds a nice texture and flavor, you can use regular sea salt or kosher salt instead.
Just be mindful of the quantity, as it may vary in saltiness.