Herb-Infused Focaccia is a fragrant, homemade bread that’s perfect for elevating your meals. With its crispy crust and soft, airy center, this focaccia pairs fresh herbs and a hint of garlic for a truly aromatic experience that’s hard to resist.
Flour is the foundation of our focaccia, providing structure and texture. For best results, all-purpose flour works beautifully. Active dry yeast is what gives the bread its rise, creating that lovely airy texture. Make sure it’s fresh so your bread gets a good lift! Warm water activates the yeast — it should feel like a warm bath, around 110°F. Extra-virgin olive oil adds richness and keeps the bread moist. Plus, it helps create that perfect golden crust. Sea salt enhances the flavor, balancing the richness of the oil and the earthiness of the herbs. Speaking of which, rosemary and thyme are our star herbs, offering a fresh, woodsy aroma. Finally, garlic adds a subtle kick that ties everything together. Don’t forget the coarse sea salt on top for a delightful crunch!
This focaccia is a fantastic centerpiece for any meal. Pair it with a hearty soup or a fresh salad for a light, satisfying lunch. It also makes a great base for sandwiches — try it with grilled vegetables or cured meats for a tasty twist.
Start by waking up your yeast: combine the warm water and yeast in a large bowl. Let it sit for about 5 minutes until it gets nice and foamy — that’s how you know it’s alive and kicking! Next, stir in the flour, olive oil, and salt. Mix until it forms a shaggy dough. Don’t worry if it looks a bit rough; it’ll smooth out soon.
Turn your dough out onto a floured surface. Now comes the fun part: kneading! Work the dough for about 8 to 10 minutes until it’s smooth and elastic. You’re looking for a dough that’s springy and not sticky. Once kneaded, place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm spot for about an hour. It should double in size — a testament to your yeast’s hard work.
Preheat your oven to 425°F (220°C) as your dough finishes rising. Once risen, punch down the dough gently to deflate it and transfer it to a well-oiled baking sheet. Stretch and press it out to fit the pan. Don’t worry about perfection; those dimples you make with your fingers are where the flavor lives! Drizzle generously with olive oil, then sprinkle on the rosemary, thyme, garlic, and coarse sea salt.
Bake your focaccia for about 20 to 25 minutes until it’s beautifully golden brown. You’ll know it’s ready when the edges are crisp and the top is invitingly golden. Let it cool slightly on a wire rack before slicing into it. The wait is the hardest part!
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