Easy Garlic and Herb Focaccia

garlic rosemary focaccia with olives

garlic rosemary thyme focaccia with chili flakes and black pepper

focaccia garden: flower bouquet

Every time my family went out for Italian food at Facci (local restaurant in Maryland), we would look forward to the complementary focaccia to nibble on as we browsed the menu. The airy loaves of these focaccia soak up a perfect amount of balsamic vinegar and olive oil. Olive oil is (relatively) sparingly used in the dough and the bread so it’s not too heavy, but it certainly doesn’t lack flavor!

Helpful Notes

• For more flavor development, conduct first prove overnight in the refrigerator for 10-12 hours.

• Fresh herbs are preferred for more flavor, but I use dry herbs because they are more accessible. If you use fresh herbs, substitute 1 tbsp for each tsp dry.

• Yes, I use a lot of garlic. I love the flavor, but you can reduce it if you prefer a subtler tone. You can swap herbs out to try different flavor combinations for both the dough and the toppings for variations on this bread!

For my improved, overnight focaccia recipe, click here!

Garlic Rosemary Thyme Focaccia
Active Prep Time: 30 mins
Inactive Prep Time: 1-12 hours
Cook Time: 25 mins
Yield: 2-9x9 round or 1-9x13 rectangular loaves

Ingredients
For dough:

• 512 g bread flour
• 1 ½ tsp kosher salt
• 2 tsp active dry yeast
• 440 g warm water
• 1 tbsp dry rosemary
• 1 tsp dry thyme
• ½ tsp fresh ground black pepper
• 8 cloves garlic, crushed and minced
• 1 ½ tbsp olive oil (more for greasing)

For topping:

• 1 ½ tbsp olive oil (and more for greasing)
• Optional: rosemary, thyme, black pepper, crushed garlic cloves, red pepper flakes, etc.
• Optional toppings: cherry tomatoes, olives, sliced bell peppers, etc.
• ½ tsp flaky sea salt (optional)
  
  

Directions
Dough preparation and first rise:

1. In a small saucepan over medium low heat, combine olive oil, rosemary, thyme, black pepper, and garlic. Stir and heat through until fragrant, but do not allow garlic or herbs to brown. Remove from heat and allow to cool.
2. Add flour, salt, yeast to a large bowl and combine well.
3. Add garlic-herb-infused oil (with the garlic and herbs) to the dry ingredients. Using a dough hook hand mixer on medium low speed, slowly pour in warm water. Run mixer for 8-10 minutes to form a sticky, elastic dough.
4. Transfer to a lightly greased bowl and cover with plastic wrap. Allow to rise at room temperature for 60-90 minutes until (or let rise in the refrigerator overnight).

Pan preparation and second rise:

5. While the dough is rising, line two 9-inch round glass dishes with parchment circles. (I like to spray the bottom of the dish with oil first, so the parchment does not slip). Lightly grease the pan sides and bottom with a drizzle of olive oil.
6. Pour remaining olive oil and any topping seasonings or herbs of choice into a small dish to infuse.
7. After the dough has risen, remove from bowl and divide into the two dishes.
8. Cover pan tightly with plastic wrap and leave at room temperature to rise again for 20 minutes, or up to one day in the refrigerator.

Baking:

9. Preheat the oven to 400°F. Use fingers to poke deep dimples over the entire surface of the dough, and evenly distribute the olive oil topping onto both loaves, drizzling more olive oil if desired. If you wish to add additional toppings (tomatoes, bell peppers, etc.), carefully place them onto the dough and lightly press in without deflating. Sprinkle evenly with flaky sea salt.
10. Bake for 20-25 minutes or until golden brown on top. If the bread still looks pale, broil on high until desired color is reached.

Serving and storing:

11. Serve warm or at room temperature. Wrap tightly in plastic wrap or and store in an airtight container at room temperature for up to 3 days.

Per 9-inch round (2 loaves): 1,148 calories: 194 g carbs; 27 g fat; 32.3 g protein