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To make this tasty herb garlic focaccia bread, you'll need: - 4 cups all-purpose flour - 2 teaspoons active dry yeast - 1 tablespoon sugar - 1 ½ cups warm water (approximately 110°F or 43°C) - 1 teaspoon salt - ¼ cup olive oil (plus additional for drizzling) - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme leaves - 5 cloves garlic, minced - Coarse sea salt for topping These basic ingredients work together to create a soft, flavorful bread that will impress everyone. You can add extra flavors to your focaccia. Consider these options: - Sun-dried tomatoes for a rich taste - Olives for a briny kick - Parmesan cheese to add a nice cheesy layer - A sprinkle of red pepper flakes for heat These enhancements will create a unique twist on the classic recipe. To make this focaccia bread, gather these tools: - A large mixing bowl for combining ingredients - A wooden spoon or your hands for mixing - A 13x9 inch baking pan for shaping the dough - A damp cloth for covering the dough during rising - A wire rack for cooling the bread after baking Having the right tools will make the process smooth and enjoyable. {{ingredient_image_2}} Start by mixing warm water and sugar in a small bowl. Then, sprinkle the active dry yeast on top. Let it sit for 5 to 10 minutes. You will see it become frothy. This shows the yeast is alive and ready to work. In a large bowl, whisk together the flour and salt. Make a well in the center. Pour in the frothy yeast mixture and ¼ cup of olive oil. Mix the ingredients with a wooden spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface. Knead it for about 5 to 7 minutes. The dough should feel smooth and elastic. Next, lightly grease a bowl and place the dough inside. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour. It should double in size. Once the dough has risen, gently punch it down to remove air. Move the dough to a greased baking pan, about 13x9 inches. Use your fingers to stretch the dough to fit the pan. Then, press your fingertips into the surface to create dimples. In a small bowl, mix minced garlic, chopped rosemary, and thyme. Spread this herb-garlic mix over the dimples in the dough. Drizzle more olive oil over the top to coat the herbs. Finally, sprinkle coarse sea salt on the surface. Cover the pan with a cloth and let it rise for another 30 minutes. During this time, preheat your oven to 400°F (200°C). Bake the focaccia for 20 to 25 minutes. It should turn golden brown and crisp at the edges. After baking, cool it slightly on a wire rack before slicing into squares. - Use warm water, about 110°F, to wake up the yeast. - Knead the dough for 5-7 minutes until it feels smooth. - Let the dough rise in a warm spot to double in size. - Create deep dimples in the dough before adding toppings. - Drizzle olive oil generously to keep it moist. These tips will help you achieve a soft, airy focaccia with a crispy crust. - Don’t skip the yeast proofing step; it ensures your bread will rise. - Avoid over-kneading; it can make the dough too tough. - Don’t rush the second rise; it adds to the flavor and texture. - Using too much flour can lead to a dry loaf. Being aware of these mistakes can save you from a flat or dry focaccia. - Add olives or sun-dried tomatoes for a savory twist. - Sprinkle cheese like feta or parmesan for richness. - Mix in different herbs like basil or oregano for unique flavors. - Try adding a drizzle of balsamic glaze before serving. These additions can elevate your focaccia, making it even more delightful! Pro Tips Fresh Herbs Matter: Using fresh herbs like rosemary and thyme enhances the flavor significantly compared to dried herbs. Temperature is Key: Ensure your water is at the right temperature (110°F or 43°C) to activate the yeast effectively for a good rise. Don't Skip the Dimples: Creating dimples in the dough not only makes for a beautiful presentation but also allows for more olive oil and flavor to soak in. Cooling Time: Let the focaccia cool slightly before slicing to retain its shape and texture; this allows the interior to set properly. {{image_4}} You can change the herbs in your focaccia. Try using fresh basil for a sweet touch. Oregano gives a classic Italian taste. If you want a bolder flavor, use sage or dill. Mix and match herbs to suit your taste. You can even use dried herbs if fresh ones are not available. Just remember, dried herbs are stronger, so use less. Adding toppings makes focaccia fun and unique. You can mix in sliced olives for a briny kick. Feta cheese crumbles add creaminess and tang. Try sun-dried tomatoes for a burst of flavor. You can also sprinkle fresh cheese like mozzarella on top before baking. This creates a gooey, melty layer that everyone loves. Explore toppings that excite your taste buds! For a gluten-free version, swap all-purpose flour for gluten-free flour. Look for a blend made for baking. Add a bit more water if the dough feels dry. Another option is to use almond flour or chickpea flour. These add a nice flavor, but will change the texture. Make sure to check that your yeast is gluten-free too. Enjoy experimenting with gluten-free focaccia! To store your focaccia bread, let it cool first. Once cool, wrap it in plastic wrap or foil. This keeps it fresh and soft. Place it in a bread box or a cool, dry spot. If you keep it at room temperature, it will last about 2-3 days. For longer storage, consider freezing. When you want to enjoy your focaccia again, preheat your oven to 350°F (175°C). Unwrap the bread and place it on a baking sheet. Heat it for about 10-15 minutes. This will bring back its lovely texture and warmth. You can also use a toaster oven for smaller pieces. To freeze focaccia, slice it first. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag. This way, you can take out one or two slices at a time. Focaccia can stay fresh in the freezer for up to 3 months. When you’re ready, simply reheat as mentioned above. You will know your dough has risen enough when it has doubled in size. This usually takes about one hour. You can also poke a finger into the dough. If it springs back slowly, it’s ready. If it doesn’t spring back at all, it may have over-risen. Yes, you can use instant yeast. It works well in this recipe. You do not need to proof it in warm water first. Just add it to the flour and mix with the other ingredients. To make your focaccia more flavorful, try adding more herbs, like oregano or basil. You can also mix in some grated cheese or olives into the dough. Drizzling more olive oil on top before baking adds flavor too. The best way to serve focaccia is warm. Slice it into squares and serve with olive oil and balsamic vinegar for dipping. You can also garnish it with extra herbs for a nice touch. Focaccia bread lasts about 2-3 days at room temperature. Keep it in an airtight bag to stay fresh. If you want to keep it longer, you can freeze it for up to three months. Just thaw it before serving! We explored the key ingredients and tools needed for perfect herb garlic focaccia. You learned how to make the dough, shape it, and bake it to golden perfection. Tips and tricks helped you avoid common mistakes, while variations opened doors to new flavors. Lastly, proper storage kept your bread fresh longer. Enjoy experimenting with this easy and tasty recipe. Happy baking!

Herb Garlic Focaccia Bread

A deliciously soft and aromatic focaccia bread infused with fresh herbs and garlic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Italian
Servings 12
Calories 150 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1.5 cups warm water (approximately 110°F or 43°C)
  • 1 teaspoon salt
  • 0.25 cup olive oil (plus additional for drizzling)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 5 cloves garlic, minced
  • 1 pinch coarse sea salt for topping

Instructions
 

  • In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top, and allow it to sit for 5-10 minutes, or until it becomes frothy—this indicates the yeast is active.
  • In a large mixing bowl, whisk together the flour and salt. Create a well in the center of the flour mixture, and pour in the frothy yeast mixture along with ¼ cup of olive oil.
  • Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.
  • Lightly grease a bowl, place the kneaded dough inside, and cover it with a damp cloth. Allow it to rise in a warm area for about 1 hour, or until the dough has doubled in size.
  • Once the dough has risen, gently punch it down to release any trapped air. Transfer the dough to a greased baking pan (approximately 13x9 inches).
  • With your fingers, gently stretch the dough to fit the pan. Use your fingertips to create dimples all over the surface of the dough, pressing down slightly.
  • In a small bowl, combine the minced garlic, chopped rosemary, and thyme. Evenly distribute this aromatic herb-garlic mixture over the dimples of the dough.
  • Generously drizzle olive oil over the top of the dough, ensuring the herbs are well-coated. Sprinkle coarse sea salt evenly across the surface for added flavor.
  • Cover the pan with a cloth and let it rise for an additional 30 minutes. Preheat your oven to 400°F (200°C) during this time, so it's ready for baking.
  • Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and crispy at the edges.
  • After baking, remove the focaccia from the oven and allow it to cool slightly on a wire rack before slicing into squares.

Notes

Slice the focaccia into squares and serve warm alongside a small bowl of olive oil and balsamic vinegar for dipping. For a vibrant touch, garnish with extra fresh herbs such as rosemary or thyme before serving!
Keyword bread, focaccia, garlic, herbs