Herb focaccia bread recipes are much easier to prepare than other types of bread, such as ciabatta and artisan varieties. There is no need for multiple dough rise or precise folding techniques. You will end up with homemade bread that features a crunchy crust, a pillowy soft center, and the delightful flavors of your favorite fresh herbs. Experimenting with various herb focaccia bread recipes allows you to enjoy these qualities with different herbs.
These herb Focaccia Bread recipes are very easy to make. Start by mixing warm water, a bit of yeast, sugar, salt, and flour in the bowl of a stand mixer. Next, knead the mixture with the dough hook attachment for a few minutes. Allow the dough to rise, then spread it in a pan and bake until golden brown. Enjoy your delicious homemade focaccia bread, thanks to these simple herb focaccia bread recipes.
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Herb Focaccia Bread Ingredients:
4 cups sifted all-purpose flour (500 grams) or bread flour
1 packet of active dry yeast (1/4 oz package)
1 3/4 cups warm water
2 teaspoons sugar
2 teaspoons salt
6 tablespoons extra virgin olive oil
Coarsely ground salt for topping
fresh rosemary for topping
Focaccia Bread Directions:
- In a bowl of a stand mixer combine the 1 3/4 cups of warm water with 2 teaspoons of sugar. Add the packet of instant yeast and stir the yeast mixture. Let the yeast mixture sit for 5 minutes.
- Next, add the 4 cups of flour, and 2 teaspoons of salt and run the mixer on low until a loose ball of dough is formed, then increase to medium speed and run for about 5 minutes. A sticky dough ball should form and will be clinging to the sides of the bowl.
- First, lightly coat a large mixing bowl with a few tablespoons of olive oil. Using a spatula, place the dough ball into the oiled bowl. Cover the bowl with a damp cloth or plastic wrap, and let the dough rest and rise for 1 to 1.5 hours. Keep in mind that this is an estimate; the dough is ready for the next step when it has approximately doubled in size.
- Lightly coat your hands with a little olive oil, then fold the dough several times until it forms a wet ball that can be easily removed from the large bowl. Next, coat a 9 x13-inch baking dish with a few tablespoons of oil and place the bread dough into the pan. Stretch and spread the wet dough to the edges of the pan. Although it may rebound a bit, continue to spread it out until it reaches the edges. Cover with a damp cloth or cling wrap on the edge of the bowl and let the dough rise for 45 minutes. preheat your oven to 425 degrees F.
- Next, drizzle the entire surface of the dough with the remaining olive oil. Then using your fingers dimple the dough (see illustration). Sprinkle the top of the dough with fresh rosemary, and coarse salt, creating a perfect herb focaccia bread recipe to enjoy.
- Bake for twenty to thirty minutes in the preheated oven or until your big pan of bread is golden brown.
- Remove the herb focaccia bread from the pan and place it on a cooling rack for another twenty minutes. If you try to cut the bread while it is still hot, the center may be gooey.
Helpful tips for Herbed Focaccia Bread:
- Bread making can be a great hobby, but don’t get frustrated when handling dough with a high hydration ratio. The dough is wet and sticky, but if you coat your hand with warm water or oil you can keep the dough from sticking to your hands.
- Letting the dough fully rise to create air bubbles in the dough, creating the large cavities in the bread when baked.
- Do not use cold water. Room temperature or warm water is better (105 f – 155 f ) The warmer the water the faster the dough rises.
- Flaky sea salt is best for the topping. Along with the yummy olive oil saltiness
- When handling the dough use plenty of olive oil
Variations of this Herb Focaccia Bread Recipes:
- Experiment with different fresh herbs. If you don’t like rosemary, Thyme or oregano can be good choices for these herb focaccia bread recipes.
- If you want to make sandwich bread use a deeper baking dish, remember to wait for the bread to cool before slicing it.
- Try different toppings and minced garlic adds some flavor
- To make this easy focaccia recipe onion focaccia add some caramelized onions to the dough when folding it in the bowl
- If you don’t have a 9 x 13 baking dish a baking sheet will work in a pinch
Storage of your Herb Focaccia Bread Recipes:
Your Herb Focaccia bread recipes will stay fresh in an airtight container or Ziploc bag for 3-4 days. It may also be frozen and kept for a month or two.
I hope you enjoy making this great recipe as much as I enjoyed sharing it with you. If you have any questions or concerns, please leave them in the comment section, and I will respond promptly with more tips on herb focaccia bread recipes.
Ingredients
- 4 cups sifted all-purpose flour 500 grams or bread flour
- 1 packet of active dry yeast 1/4 oz package
- 1 3/4 cups warm water
- 2 teaspoons sugar
- 2 teaspoons salt
- 6 tablespoons extra virgin olive oil
- Coarsely ground salt for topping
- fresh rosemary for topping
Instructions
- In a bowl of a stand mixer combine the 1 3/4 cups of warm water with 2 teaspoons of sugar. Add the packet of instant yeast and stir the yeast mixture. Let the yeast mixture sit for 5 minutes.
- Next, add the 4 cups of flour, and 2 teaspoons of salt and run the mixer on low until a loose ball of dough is formed, then increase to medium speed and run for about 5 minutes. A sticky dough ball should form and will be clinging to the sides of the bowl.
- First, lightly coat a large mixing bowl with a few tablespoons of olive oil. Using a spatula, place the dough ball into the oiled bowl. Cover the bowl with a damp cloth or plastic wrap, and let the dough rest and rise for 1 to 1.5 hours. Keep in mind that this is an estimate; the dough is ready for the next step when it has approximately doubled in size.
- Lightly coat your hands with a little olive oil, then fold the dough several times until it forms a wet ball that can be easily removed from the large bowl. Next, coat a 9 x13-inch baking dish with a few tablespoons of oil and place the bread dough into the pan. Stretch and spread the wet dough to the edges of the pan. Although it may rebound a bit, continue to spread it out until it reaches the edges. Cover with a damp cloth or cling wrap on the edge of the bowl and let the dough rise for 45 minutes. preheat your oven to 425 degrees F.
- Next, drizzle the entire surface of the dough with the remaining olive oil. Then using your fingers dimple the dough (see illustration). Sprinkle the top of the dough with fresh rosemary, and coarse salt.
- Bake for twenty to thirty minutes in the preheated oven or until your big pan of bread is golden brown.
- Remove the bread from the pan and place it on a cooling rack for another twenty minutes. If you try to cut the bread while it is still hot, the center may be gooey.
