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