Herb Focaccia with Sea Salt
Herb Focaccia with Sea Salt is a classic homemade bread with a crisp, golden crust, a soft and airy centre, and plenty of fragrant fresh herbs. Rosemary and thyme add a wonderful savoury aroma, while olive oil gives the focaccia its signature rich flavour and tender texture.
There’s something special about pulling a freshly baked focaccia from the oven. The golden surface, little olive-oil-filled dimples, and flakes of sea salt make it incredibly tempting. Best of all, this recipe is simple enough for a beginner and delicious enough to serve alongside almost any meal.
Ingredients
- 500 g (4 cups) all-purpose flour
- 325 ml (1 1/3 cups) warm water
- 2 teaspoons (7 g) instant yeast
- 2 teaspoons (10 g) sugar
- 2 teaspoons (10 g) salt
- 3 tablespoons (45 ml) olive oil, plus more for drizzling
- 1 tablespoon (15 g) fresh rosemary, chopped
- 1 tablespoon (15 g) fresh thyme leaves
- 1 teaspoon flaky sea salt
How to Make It
1. Activate the Yeast
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let the mixture sit for about 5 minutes, until the yeast becomes slightly foamy.
2. Make the Dough
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a rough dough forms, then transfer it to a lightly floured surface if needed.
3. Knead the Dough
Knead the dough for 8–10 minutes, until it becomes smooth and elastic. The dough should feel soft and slightly tacky but should not be excessively sticky.
Place the dough in a lightly oiled bowl and turn it once so the surface is coated with a little oil.
4. Let the Dough Rise
Cover the bowl with a clean kitchen towel or plastic wrap and leave the dough in a warm, draft-free place for about 1 hour, or until it has approximately doubled in size.
5. Prepare the Baking Pan
Preheat your oven to 425°F (220°C). Generously grease a baking pan with olive oil. Once the dough has risen, transfer it to the pan and gently stretch it with your fingertips until it spreads evenly across the surface.
6. Create the Focaccia Dimples
Use your fingertips to gently press deep dimples into the dough. Don’t worry about making them perfectly even. These little pockets help hold the olive oil and give focaccia its characteristic appearance and texture.
7. Add the Herbs and Sea Salt
Drizzle the dough generously with olive oil. Sprinkle the chopped rosemary, fresh thyme leaves, and flaky sea salt evenly over the surface.
8. Bake
Bake for 20–25 minutes, or until the focaccia is puffed and beautifully golden brown on top. The edges should be crisp while the centre remains soft and airy.
9. Cool Slightly
Remove the focaccia from the oven and let it cool slightly before slicing. This gives the crumb a chance to settle while keeping the bread warm and tender.
10. Serve
Slice the focaccia into squares or rectangles and serve warm or at room temperature. It is delicious on its own or alongside your favourite dips, soups, salads, and main dishes.
Why This Recipe Works
This focaccia keeps things simple while focusing on the ingredients that make homemade bread so delicious. Olive oil gives the dough a tender crumb and helps create a beautifully crisp golden crust.
Rosemary and thyme add layers of fresh herbal flavour, while flaky sea salt provides little bursts of savouriness across the top. The deep dimples also create pockets where the olive oil collects, making every bite rich and flavourful.
The dough requires only a short rise, making this an approachable focaccia recipe when you want fresh homemade bread without an overly complicated process.
Tips for the Best Herb Focaccia
- Use warm water, not hot water: Water that is too hot can interfere with the yeast.
- Don’t rush the rise: Let the dough become noticeably puffy and roughly double in size before shaping it.
- Use plenty of olive oil: Olive oil is an important part of focaccia’s flavour and texture, so don’t be shy when greasing the pan or drizzling the top.
- Make deep dimples: Press your fingertips firmly into the dough to create the classic focaccia texture.
- Don’t overload the herbs: Fresh rosemary and thyme are aromatic, so a modest amount is enough to give the bread plenty of flavour.
- Watch the final minutes: Ovens vary, so start checking the focaccia toward the end of the baking time to make sure it reaches a beautiful golden brown.
- Serve slightly warm: Focaccia is especially delicious shortly after baking when the crust is crisp and the centre is still soft.
Serving Suggestions
Herb focaccia is incredibly versatile. Serve it alongside tomato soup, creamy vegetable soup, pasta, roasted chicken, grilled vegetables, or a fresh Mediterranean salad.
It also makes a wonderful appetizer when cut into small pieces and served with olive oil, balsamic vinegar, olives, roasted vegetables, or your favourite dip.
For a simple sandwich, slice the focaccia horizontally and fill it with mozzarella, roasted peppers, fresh greens, tomatoes, or your favourite deli ingredients.
Frequently Asked Questions
Can I make focaccia ahead of time?
Yes. Focaccia can be baked ahead of time and kept covered at room temperature for a short period. For the best texture, warm it gently in the oven before serving.
Can I use dried herbs instead of fresh?
Yes, although fresh rosemary and thyme provide a brighter flavour and aroma. If using dried herbs, use a smaller amount because dried herbs are more concentrated.
Why does my focaccia not have many air bubbles?
Dense focaccia can result from insufficient rising time, overworking the dough after it has risen, or yeast that is no longer active. Give the dough enough time to become puffy before transferring it to the pan.
Can I add other toppings?
Absolutely. You can add thinly sliced onions, cherry tomatoes, olives, roasted garlic, caramelized onions, or other fresh herbs. Just avoid adding too many wet toppings, which can make the surface heavy.
How should I store leftover focaccia?
Store cooled focaccia in an airtight container or wrap it tightly and keep it at room temperature. Reheat it briefly in the oven to help restore some of its crispness before serving.
Can I freeze focaccia?
Yes. Once completely cooled, wrap individual portions tightly and freeze them in a suitable freezer-safe container or bag. Thaw and reheat in the oven until warmed through.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 15 minutes |
| Cooking Time | 25 minutes |
| Rising Time | 1 hour |
| Total Time | 1 hour 40 minutes |
| Servings | 12 slices |
| Calories | Approx. 230 per slice |
Final Thoughts
Herb Focaccia with Sea Salt is one of those homemade breads that feels far more impressive than the effort required. The golden crust, soft interior, fragrant rosemary and thyme, and flakes of sea salt make it irresistible straight from the oven.
Whether you’re serving it with dinner, turning it into sandwiches, or simply dipping warm pieces into olive oil, this focaccia is a reliable recipe to keep on hand. Once you taste that combination of crisp edges, fluffy bread, fresh herbs, and olive oil, store-bought bread may have a hard time competing.
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Herb Focaccia with Sea Salt
- Total Time: 1 hour 40 minutes
Description
Herb Focaccia with Sea Salt is a classic homemade bread with a crisp golden crust, soft and airy centre, fragrant rosemary and thyme, and plenty of rich olive oil. Flaky sea salt adds the perfect savoury finish.
Ingredients
500 g (4 cups) all-purpose flour
325 ml (1 1/3 cups) warm water
2 teaspoons (7 g) instant yeast
2 teaspoons (10 g) sugar
2 teaspoons (10 g) salt
3 tablespoons (45 ml) olive oil, plus more for drizzling
1 tablespoon (15 g) fresh rosemary, chopped
1 tablespoon (15 g) fresh thyme leaves
1 teaspoon flaky sea salt
Instructions
1. In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let the mixture sit for about 5 minutes, until the yeast becomes slightly foamy.
2. Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a rough dough forms.
3. Knead the dough for 8–10 minutes, until it becomes smooth and elastic. The dough should feel soft and slightly tacky but should not be excessively sticky. Place the dough in a lightly oiled bowl and turn it once so the surface is coated with a little oil.
4. Cover the bowl with a clean kitchen towel or plastic wrap and leave the dough in a warm, draft-free place for about 1 hour, or until it has approximately doubled in size.
5. Preheat your oven to 425°F (220°C). Generously grease a baking pan with olive oil. Once the dough has risen, transfer it to the pan and gently stretch it with your fingertips until it spreads evenly across the surface.
6. Use your fingertips to gently press deep dimples into the dough. These little pockets help hold the olive oil and give focaccia its characteristic appearance and texture.
7. Drizzle the dough generously with olive oil. Sprinkle the chopped rosemary, fresh thyme leaves, and flaky sea salt evenly over the surface.
8. Bake for 20–25 minutes, or until the focaccia is puffed and beautifully golden brown on top. The edges should be crisp while the centre remains soft and airy.
9. Remove the focaccia from the oven and let it cool slightly before slicing. This gives the crumb a chance to settle while keeping the bread warm and tender.
10. Slice the focaccia into squares or rectangles and serve warm or at room temperature. Serve it on its own or alongside your favourite dips, soups, salads, and main dishes.
Notes
Use warm water rather than hot water because water that is too hot can interfere with the yeast.
Let the dough become noticeably puffy and roughly double in size before shaping it.
Use plenty of olive oil when greasing the pan and drizzling the top because it contributes significantly to focaccia’s flavour and texture.
Press deep dimples into the dough with your fingertips to create the classic focaccia texture and pockets for the olive oil.
Fresh rosemary and thyme are aromatic, so a modest amount provides plenty of flavour.
Watch the focaccia during the final minutes of baking because ovens vary. It should be beautifully golden brown with crisp edges and a soft centre.
Serve the focaccia slightly warm when the crust is crisp and the centre is still soft.
Focaccia can be baked ahead and kept covered at room temperature for a short period. Warm it gently in the oven before serving for the best texture.
Dried rosemary or thyme can be used instead of fresh herbs, but use a smaller amount because dried herbs are more concentrated.
If the focaccia has few air bubbles, make sure the dough has enough time to rise and avoid overworking it after it has risen.
Optional toppings include thinly sliced onions, cherry tomatoes, olives, roasted garlic, caramelized onions, or additional fresh herbs. Avoid too many wet toppings because they can make the surface heavy.
Store cooled focaccia in an airtight container or wrap it tightly and keep it at room temperature. Reheat briefly in the oven to restore some crispness.
To freeze, cool the focaccia completely, wrap individual portions tightly, and freeze in a suitable freezer-safe container or bag. Thaw and reheat in the oven.
Serve with tomato soup, creamy vegetable soup, pasta, roasted chicken, grilled vegetables, Mediterranean salad, olive oil, balsamic vinegar, olives, roasted vegetables, or your favourite dip.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
