Herbed Focaccia Bread With Olive Oil Drizzle
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.
Frequently asked questions
＋ − Can I make focaccia without a stand mixer?
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.
＋ − Why is my focaccia dense instead of airy?
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.
＋ − Can I use dried herbs instead of fresh?
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.
＋ − How do I know when my focaccia is fully baked?
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.
Herbed Focaccia Bread With Olive Oil Drizzle
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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).
- 6
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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