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Herbed Focaccia Bread With Olive Oil Drizzle
Vegan

Herbed Focaccia Bread With Olive Oil Drizzle

Soft, pillowy focaccia bread topped with aromatic herbs and a golden olive oil drizzle that creates the perfect crispy-tender texture.
Vegan

Herbed Focaccia Bread With Olive Oil Drizzle

Soft, pillowy focaccia bread topped with aromatic herbs and a golden olive oil drizzle that creates the perfect crispy-tender texture.

4 hours 45 minutes

Prep Time

25 minutes

Cook Time

Easy

Level

Serves 8

Servings

4 hours 45 minutes

Prep Time

25 minutes

Cook Time

Easy

Level

Serves 8

Servings

There’s something magical about homemade focaccia that fills your kitchen with the most incredible aroma. This herbed focaccia combines the rustic charm of traditional Italian bread with fresh herbs and a generous olive oil drizzle that creates those coveted golden dimples. The result is a bread that’s crispy on the outside, tender and airy on the inside, and absolutely irresistible when served warm. Whether you’re serving it alongside soup, using it for sandwiches, or simply enjoying it with a drizzle of balsamic vinegar, this focaccia will become your go-to comfort bread.

Ingredients

  • bread flour
    3
    cups
  • active dry yeast
    1
    teaspoon
  • salt
    1
    teaspoon
  • warm water
    1 1/4
    cups
  • extra virgin olive oil
    1/4
    cup
  • fresh rosemary
    2
    tablespoons
  • fresh thyme leaves
    2
    tablespoons
  • garlic
    3
    cloves
  • coarse sea salt
    1/2
    teaspoon
  • black pepper
    1/4
    teaspoon

Tips

  1. Mediterranean Focaccia: Top with halved cherry tomatoes, sliced red onion, and kalamata olives along with the herbs.

  2. Caramelized Onion Focaccia: Replace herbs with thinly sliced caramelized onions and fresh sage leaves.

  3. Potato Focaccia: Add paper-thin potato slices on top with rosemary and coarse salt for a traditional Ligurian style.

  4. Cheese Focaccia: Sprinkle grated Parmesan or crumbled gorgonzola over the herbs before baking.

Storage

Store leftover focaccia wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To refresh day-old focaccia, brush lightly with olive oil and warm in a 350°F oven for 5-8 minutes.

Steps:

Make the Dough
In a large mixing bowl, combine bread flour, yeast, and salt. Add warm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet.
First Rise
Place dough in an oiled bowl, turning to coat all sides. Cover with a damp kitchen towel and let rise in a warm place for 1-2 hours, until doubled in size.
Prepare the Pan
Generously oil a 9x13 inch baking pan with 1 tablespoon of olive oil. Transfer the risen dough to the pan and gently stretch it to fit, creating rustic edges. Cover and let rest for 30 minutes.
Add Toppings
Preheat oven to 425°F (220°C). Using your fingertips, create deep dimples all over the surface of the dough. Drizzle with remaining olive oil, then sprinkle with minced garlic, chopped rosemary, thyme, coarse sea salt, and black pepper.
Final Rise and Bake
Let the topped focaccia rest for 15 minutes while the oven preheats. Bake for 22-25 minutes until golden brown on top and the bread sounds hollow when tapped. The internal temperature should reach 200°F (93°C).
Cool and Serve
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, cut into squares or rectangles.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    7.2 g

    Fat

    8.5 g

    Carbohydrates

    44.8 g

    Fiber

    2.1 g

    Sugars

    0.8 g

    Salt

    0.9 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Mediterranean Focaccia: Top with halved cherry tomatoes, sliced red onion, and kalamata olives along with the herbs.

  2. Caramelized Onion Focaccia: Replace herbs with thinly sliced caramelized onions and fresh sage leaves.

  3. Potato Focaccia: Add paper-thin potato slices on top with rosemary and coarse salt for a traditional Ligurian style.

  4. Cheese Focaccia: Sprinkle grated Parmesan or crumbled gorgonzola over the herbs before baking.

FAQ

Absolutely! This recipe is designed for hand kneading. The dough will be slightly sticky at first, but develops into a smooth, elastic texture with proper kneading.
Dense focaccia usually results from insufficient rising time or old yeast. Make sure your yeast is active and give the dough plenty of time to double in size during both rises.
Yes, but use about 1/3 the amount of dried herbs since they’re more concentrated. Add them to the olive oil drizzle to help rehydrate them.
The focaccia should be golden brown on top and sound hollow when tapped. An instant-read thermometer should register 200°F (93°C) when inserted in the center.