Herb Focaccia Bread Recipe: A Step-by-Step Homemade Guide
Soft, airy crumb meets flavorful pools of olive oil in every finger-pressed dimple.
Herb Focaccia Bread: Your Ultimate Homemade Guide
If you crave warm, pillowy bread with a golden crust and fragrant herbs, bake a pan of herb focaccia. This iconic Italian flatbread is a favorite for its soft interior, crisp exterior, and adaptability—a centerpiece for weeknight dinners, a companion for pasta, or the hero of a simple olive oil dip. With a handful of ingredients and patient rising, you can master this impressive but approachable bread in your own kitchen.
Why You’ll Love This Herby Focaccia
- Foolproof for beginners: Straightforward steps and forgiving dough make focaccia ideal even for first-time bakers.
- Iridescent, fragrant flavor: A medley of herbs, fruity olive oil, and sea salt make every bite sing.
- Versatile and adaptable: Top with any combination of herbs, olives, or even vegetables for your own twist.
- Perfect texture: Achieves the classic combo of crispy, golden edges and a light airy crumb.
What is Focaccia?
Focaccia is a traditional Italian flatbread, celebrated for its airy crumb, chewy texture, dimpled surface, and liberal use of olive oil. Originating from Liguria, focaccia is often seasoned with sea salt, rosemary, and other fresh herbs. It serves as both a standalone snack and an accompaniment to meals—from soup to salad, or even sandwich fillings. Its signature look comes from the deep “dimples” pressed into the dough just before baking, which help capture flavorful pools of olive oil and herbs.
The Secret to Amazing Focaccia
The beauty of focaccia lies in simplicity. The main secrets are:
- Patience with rising: Time develops flavor; plan for two rises to get an airy crumb.
- Generous olive oil: Don’t skimp! Oil infuses the bread and helps form a crisp, golden bottom and top.
- Making dimples: Pressing deep indentations with your fingers creates signature texture and holds pools of oil and herbs.
Ingredients You’ll Need
This classic herb focaccia recipe uses a handful of pantry staples and fresh herbs:
- Bread flour (or all-purpose): For structure and chew; bread flour yields slightly more stretch.
- Instant or active dry yeast: To make the dough rise. No need to bloom instant yeast; active dry may need a pre-bloom in warm water.
- Sugar or honey: Just a pinch, to feed the yeast and round out flavor.
- Warm water: Activates yeast and hydrates the dough.
- Olive oil: The star flavor! Use high-quality extra-virgin for best results.
- Kosher salt and flaky sea salt: Kosher salt flavors the dough, while flakes add crunch on top.
- Fresh herbs: Most often rosemary or thyme, but oregano, sage, or basil also shine.
Optional additions: Sliced olives, sun-dried tomatoes, roasted garlic, cherry tomatoes, or thinly sliced onions add character and color to the finished loaf.
Essential Equipment
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- 9×13 inch baking pan or sheet tray
- Plastic wrap or clean kitchen towel
- Pastry brush (for olive oil)
Step-by-Step: How to Make Herb Focaccia
- Mix the Dough
In a large bowl, combine warm water and sugar. Sprinkle in the yeast and let sit until foamy (about 5 minutes if you use active dry yeast; skip resting for instant yeast). Add the flour and salt and mix until a shaggy dough forms. Slowly pour in the olive oil and mix or knead until a sticky but cohesive dough comes together—about 2–3 minutes with a spoon, or 1–2 minutes with a stand mixer. The dough will be wet and tacky.
- First Rise
Transfer the dough to a well-oiled bowl. Drizzle olive oil on top. Cover tightly and let rise in a warm place until doubled in bulk, about 1 to 1.5 hours.
- Shape and Second Rise
Pour 2–3 tablespoons of olive oil into the bottom of a 9×13 inch pan. Gently turn out the dough into the pan. With oiled hands, stretch the dough to fit the pan, dimpling it with your fingertips as you go. If the dough resists, let it rest for 5–10 minutes before finishing. Cover again and let rise for 45 minutes to 1 hour, until puffy.
- Final Touch: Top and Dimple
Preheat your oven to 425°F (220°C). Drizzle dough generously with more olive oil. Use your fingertips to create deep dimples all over the surface. Sprinkle evenly with chopped fresh herbs and flaky sea salt. Add optional toppings now.
- Bake and Cool
Bake for 20–25 minutes, or until the bread is golden brown on top and crispy around the edges. Let cool in the pan for 5–10 minutes, then use a spatula to transfer to a wire rack. Serve warm or at room temperature.
Tips for the Best Focaccia
- Use plenty of olive oil: It keeps the crumb moist and forms that crackly bottom crust.
- Don’t rush the rise: Good flavor comes from time. For even deeper flavor, let the dough rise overnight in the fridge during the first rise.
- Use fresh herbs: Dried can work in a pinch, but for the brightest flavor and best aroma, chop your herbs just before topping.
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Herb Focaccia Recipe Card
| Prep Time | 15 minutes |
|---|---|
| Rising Time | 2 to 2.5 hours |
| Bake Time | 20–25 minutes |
| Total Time | 2.5 to 3 hours |
| Yield | 1 (9×13 inch) loaf, 10–12 pieces |
Ingredients
- 4 cups bread flour (or all-purpose flour)
- 2 teaspoons instant or active dry yeast
- 1 teaspoon sugar or honey
- 1 3/4 cups warm water (about 105–110°F)
- 1 tablespoon kosher salt
- 1/4 cup plus 1/3 cup extra-virgin olive oil, divided, plus more for greasing
- 2 tablespoons chopped fresh rosemary (or a mix of rosemary, thyme, parsley)
- 1–2 teaspoons flaky sea salt
- Optional: sliced olives, halved cherry tomatoes, or thinly sliced onion
Instructions
- Mix warm water and sugar in a bowl. Sprinkle over the yeast, and wait 5 minutes for foaming (for active dry yeast).
- Add flour and salt. Mix just to combine. Pour in 1/4 cup olive oil and stir or knead into a shaggy dough. Knead for a minute until slightly smooth.
- Oil a separate bowl. Place dough inside, turning once to coat. Cover, and let rise in a warm, draft-free spot for 60–90 minutes, until doubled.
- Generously oil a 9×13 pan. Gently stretch the dough into the pan, dimpling with oiled fingers. Cover again, and rise until very puffy, about 45 minutes.
- Preheat oven to 425°F (220°C). Drizzle with remaining 1/3 cup oil, make deep dimples, and sprinkle herbs and flaky salt on top. Add olives, tomatoes, or onions if desired.
- Bake 20–25 minutes, until golden and set. Cool slightly, slice, and serve warm or at room temp.
What to Serve with Herb Focaccia
- Olive oil and balsamic vinegar: Dip warm focaccia into a shallow dish of oil and vinegar for an instant appetizer.
- Cheese board: Serve pieces alongside soft or hard cheeses, cured meats, and fruit.
- Hearty soups and salads: Use to soak up tomato, vegetable, or chicken soup; or pair with leafy green or grain salads.
- Sandwich base: Split and fill with mozzarella, tomatoes, roasted vegetables, or Italian meats.
Storing and Freezing Focaccia
- Room temperature: Store cooled focaccia in an airtight bag or container for up to 2 days. Briefly reheat in a 350°F oven to restore crunch.
- Freezer: Cut into squares and wrap tightly. Freeze for up to 3 months. Thaw overnight and reheat before serving.
Flavor Variations
- Roasted garlic focaccia: Add roasted garlic cloves to the dough or scatter over the top before baking.
- Sun-dried tomato and olive: Press chopped sun-dried tomatoes and sliced olives into the dough during the final rising phase.
- Carmelized onion focaccia: Sprinkle caramelized onions and thyme over the top before baking.
- Cheesy focaccia: Sprinkle grated Parmigiano or mozzarella during the last few minutes of baking for a melty, savory finish.
Frequently Asked Questions (FAQs) About Herb Focaccia
Can I make focaccia dough ahead of time?
Absolutely. For deeper flavor, let the dough complete its first rise overnight in the refrigerator. The next day, shape and allow a second rise as instructed.
Why is my focaccia not airy?
The key to airiness is a thorough rising period. Ensure your yeast is active, and give the dough time to double during each rise. Avoid over-flouring, which can toughen the crumb.
Can I use dried herbs if I don’t have fresh?
Yes. Replace each tablespoon of fresh herbs with 1 teaspoon dried, scattering them sparingly on top—dried herbs are more potent.
How do I reheat leftover focaccia?
For best results, reheat slices in a 350°F oven for 5–8 minutes to restore the crust. A toaster oven works well for small portions.
Is focaccia vegan?
This basic recipe is vegan, as it contains no dairy or eggs. Be sure to use sugar (not honey) and check optional toppings to keep it vegan-friendly.
How do I get crisp edges?
Use plenty of olive oil in the pan before adding the dough. Let the hot oil fry the bottom as the bread bakes for an extra crunchy exterior.
Pro Tips and Troubleshooting
- If the dough sticks to your hands while dimpling, grease your fingertips with a few drops of olive oil.
- Shaping is forgiving—just gently stretch; the dough need not reach every corner completely before the second rise.
- For bread-machine users: Prepare the dough on the machine’s dough cycle, then proceed with the recipe from the shaping step.
Herb Focaccia in Summary
This herby focaccia recipe offers crisp edges, chewy crumb, and aromatic flavor—perfect as a snack, for dipping, or as a show-stopping side. With just a handful of pantry ingredients, patience for rising, and a glug of good olive oil, anyone can create artisan-quality bread at home. Tweak the herbs, try new toppings, and let this focaccia be the foundation for your bread-baking journey!
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://www.pragm.co/post/seo-strategy-for-your-food-blog
- https://searchengineland.com/the-ultimate-recipe-for-writing-seo-optimized-content-388941
- https://autopagerank.com/seo-for-recipe-blogs-my-proven-strategies-for-skyrocketing-traffic/
- https://foodiedigital.com/seo-tips-for-food-bloggers/
- https://elementor.com/blog/seo-writing/
- https://www.chefadora.com/blog/what-makes-a-recipe-seo-friendly-how-chefadoras-recipe-genie-helps-you-rank-higher-on-google
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