Easy Fresh Herb Focaccia Bread Recipe
I never had much luck with bread making until I discovered focaccia. Being somewhat impatient, traditional bread recipes never quite worked for me. When I started making focaccia, I experimented with several recipes, including no-knead versions and some more elaborate ones. This Easy Herb Focaccia Recipe combines the best of both worlds—it’s straightforward yet packed with flavor. Give it a try, and you’ll find yourself making it all the time; it’s truly that easy.
While this recipe does require some time, the effort involved is minimal. The active cooking time is under 15 minutes, but you should allow 12-14 hours for the various proofing stages. The key to achieving perfect focaccia is proofing it overnight in the refrigerator. Resist the urge to take shortcuts; the results are worth the wait.
What You Need For The Fresh Herb Focaccia Recipe
- Flour: I prefer bread flour over all-purpose flour, but either work. Bread flour has more protein, which allows the gluten network to be more substantial and more air bubbles to be accommodated, making bread that is less dense and has a better texture.
- Yeast: Be sure to activate your yeast before starting. This is the best way to know if your yeast is alive and will produce a good rise.
- Honey: Just a dash adds a slight sweetness and helps the yeast to thrive.
- Extra Virgin Olive Oil: This recipe uses lots of olive oil, which adds flavor.
- Fresh Herbs: I like a combination of fresh rosemary and thyme, but you could try many herb combinations, such as rosemary and sage.
- Garlic: The garlic is infused into the olive oil. It adds a great deal of flavor and complements the herbs well.
- Butter
- Salt
Step-by-Step How To Guide
- Step 1: In a small pan, combine the olive oil and the crushed garlic over low to medium heat. Heat until the garlic begins to simmer. Remove from the heat and allow to cool to room temperature.
- Step 2: Combine 2 1/2 cups of warm water (110 to 115 degrees), 2 Tbsp of honey, and the active dry yeast in a medium bowl. Let stand for 5 minutes until the yeast is activated (if you do not see a creamy foam, check the date on your yeast and try again; it is essential for your yeast to foam a little bit, or it will not rise later in the process).
- Step 3: In a large bowl, combine the flour, rosemary, thyme, and salt. Add the yeast mixture to the flour mixture. Stir with a wooden spoon or your hands. Don’t over-mix, but make sure you combine the flours. Mix just until a dough forms and the dry streaks are gone.
- Step 4: Pour half of the garlic-infused olive oil (leave the crushed garlic pieces in the oil) into a large bowl (make it a big bowl; you will need it when this dough rises). Be sure to coat the sides of the bowl. Then, transfer the dough ball to the new bowl. Pour the remaining olive oil over the top, and coat the entire dough ball with the olive oil. Cover tightly with plastic wrap and chill in the refrigerator overnight (at least 8 hours and as long as one day).
- Step 5: The next day, butter a 13×9″ baking pan. Be generous; it will add to the flavor and make removing it easier. Add 1 Tbsp of olive oil to the bottom of the baking pan. Deflate the dough by folding it over on itself 2-3 times. Transfer the dough to the prepared baking pan. Pour any remaining infused olive oil over the top of the dough. You can pick out the crushed garlic or leave it in.
- Step 6: Let dough rise again, uncovered in a warm place (proof setting on your oven if you have one). This takes about 2 hours; try to keep it from going beyond 3 hours.
- Step 7: Preheat oven to 450 degrees.
- Step 8: The dough should have filled your entire baking dish while it proofed; if it did not, stretch it to fill the pan. Lightly oil your fingers and dimple your focaccia all over. You should poke about 24 holes with your fingers and gently touch the bottom of the pan.
- Step 9: Drizzle 1 Tbsp of olive oil over the top and sprinkle flaky sea salt all over the top. I like salty focaccia, so I use about a teaspoon of salt.
- Step 10: Bake for 20-30 minutes until golden brown is over. Don’t overbake. Remove from the oven and allow to cool for 10 minutes.
- Step 11: Remove from the baking pan. It should just lift right out. It’s best eaten within the first day or two.
Tips For Success
Tip 1: Opt for already-infused olive oil to simplify the process and enhance the flavor profile of your focaccia.
Tip 2: Choose bread flour over all-purpose flour for superior texture and a better rise. The higher protein content in bread flour strengthens the gluten network, resulting in lighter, airier bread.
Tip 3: Use dry active yeast instead of instant yeast. As this recipe outlines, dry active yeast must be dissolved in water and activated, while instant yeast can be mixed directly with dry ingredients.
Tip 4: For optimal taste, consume the bread within the first 1-2 days. However, it can be frozen in freezer bags for future enjoyment.
Tip 5: If you’re short on time, substitute Italian seasoning for fresh herbs. Use only half the amount since dried herbs have a more concentrated flavor.
This Easy Fresh Herb Focaccia Bread recipe is perfect for those who love homemade bread but are new to bread making. With its minimal active preparation time and overnight proofing method, it offers an effortless way to achieve bakery-quality focaccia right in your kitchen. Combining fresh herbs, garlic-infused olive oil, and a hint of honey creates a rich and flavorful bread that pairs perfectly with any meal. Whether you’re a seasoned baker or this is your first try, this recipe will surely become a staple in your kitchen. Try it, and experience the joy of fresh, homemade focaccia bread.
Herb Focaccia
Ingredients
- 1 1/4-oz envelope of active dry yeast
- 2 Tbsp honey
- 5 cups of all-purpose flour
- 1 Tbsp Kosher Salt I prefer Jacobsen Sea Salt
- 1/4 cup extra virgin olive oil plus 2-3 Tbsp
- 3 Tbsp minced fresh rosemary leaves
- 2 Tbsp minced fresh thyme leaves
- 4-6 cloves of garlic peeled and crushed
- Flaky Sea Salt for the top
- Unsalted Butter for the pan
Instructions
- In a small pan, combine the olive oil and the crushed garlic over low to medium heat. Heat until the garlic begins to simmer. Remove from the heat and allow to cool to room temperature.
- Combine 2 1/2 cups of warm water (110 to 115 degrees), 2 Tbsp of honey, and the active dry yeast in a medium bowl. Let stand for 5 minutes until the yeast is activated (if you do not see a creamy foam, check the date on your yeast and try again; it is essential for your yeast to foam a little bit, or it will not rise later in the process).
- Add the flour, rosemary, thyme, and salt. Don’t over-mix, but make sure you combine the flours. Mix just until you have a dough form and the dry streaks are gone.
- Pour half of the garlic-infused olive oil (leave the crushed garlic pieces in the oil) into a large bowl (make it a big bowl; you will need it when this dough rises). Then transfer the dough ball to the new bowl. Pour the remaining olive oil over the top, and make sure to coat the entire dough with the olive oil. Cover tightly with plastic wrap and chill in the refrigerator overnight (at least 8 hours and as long as one day).
- Butter a 13×9″ baking pan, be generous; it will add to the flavor and make it easier to remove. Add 1 Tbsp of olive oil to the bottom of the baking pan. Deflate the dough by folding it over on itself 2-3 times. Transfer the dough to the prepared baking pan. Pour any remaining infused olive oil over the top of the dough. You can pick out the crushed garlic or leave it in.
- Let rise uncovered in a warm, dry location (proof setting on your oven if you have one). This takes about 2 hours; try to keep it from going beyond 3 hours.
- Preheat oven to 450 degrees.
- The dough should have filled your entire baking dish while it proofed if it did not, stretch it to fill the pan. Lightly oil your fingers and dimple your focaccia all over. You should poke about 24 holes with your fingers and gently touch the bottom of the pan.
- Drizzle 1 Tbsp of olive oil over the top and sprinkle flaky sea salt all over the top. I like salty focaccia, so I use about a teaspoon of salt.
- Bake for 20-30 minutes until it is golden brown all over. Don’t overbake. Remove from the oven and allow to cool for 10 minutes.
- Remove from the baking pan. It should just lift right out. Best eaten within the first day or two.
