If you’ve ever dreamed of baking a warm, fragrant, and utterly irresistible bread right at home, this Herb-Infused Focaccia Bread Recipe is here to make that dream come true. This recipe combines the soft, pillowy texture of traditional focaccia with the aromatic punch of fresh herbs and plenty of olive oil, creating something that’s both comforting and elegant. Whether you’re new to baking bread or a seasoned pro, this recipe offers a simple yet rewarding way to enjoy a classic Italian treat that pairs perfectly with nearly any meal or stands proudly on its own.
Ingredients You’ll Need
The beauty of this Herb-Infused Focaccia Bread Recipe lies in its simplicity. Each ingredient plays a crucial role in building the perfect dough and delivering the unmistakable flavors that make focaccia so beloved. The ingredients are straightforward, easy to find, and come together to create a bread with great texture, wonderful aroma, and a golden crust.
- Warm water (1¾ cups, 105° to 115°F): The ideal temperature activates the yeast without killing it, essential for a fluffy rise.
- Cane sugar (2 teaspoons): Feeds the yeast to jump-start the fermentation process for that lovely airy crumb.
- Active dry yeast (2¼ teaspoons): The magic agent responsible for the dough’s rise and texture.
- All-purpose flour (4 cups/500 grams): Forms the sturdy yet tender structure of the focaccia.
- Sea salt (2 teaspoons): Enhances the flavors and balances the sweetness of the dough.
- Extra-virgin olive oil (6 tablespoons, plus more): Adds moistness, richness, and helps create that crisp, golden crust.
- Flaky sea salt (optional): Sprinkled on top for a delightful crunch and burst of salty goodness.
- Fresh rosemary (optional): Infuses the bread with a herbaceous aroma that elevates every bite.
How to Make Herb-Infused Focaccia Bread Recipe
Step 1: Activate the Yeast
Start by combining the warm water and sugar in the bowl of your stand mixer, stirring to dissolve the sugar. Sprinkle the yeast on top and give it a gentle stir. Set this mixture aside for about 5 minutes until you see the yeast bubble and foam—this signals that the yeast is alive and kicking. If it doesn’t foam, don’t be discouraged; it just means the yeast isn’t active, so fresh yeast is needed.
Step 2: Mix the Dough
Once your yeast is bubbly, add the flour and sea salt, then switch your mixer to low speed. Mix until you have a shaggy mass of dough. Crank the mixer to medium and work the dough for roughly 5 minutes until it transforms into a sticky but elastic ball that begins gripping the bowl’s sides. This develops the gluten, key to focaccia’s chewy texture.
Step 3: First Rise
Brush a large bowl with 2 tablespoons of olive oil, then scrape the dough into it using a spatula—hands aren’t the best for transferring sticky dough at this stage. Gently coat the surface of the dough with any pooled oil to keep it moist. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm spot for 1 to 1½ hours, until it doubles in size. Watching dough grow is such a satisfying moment!
Step 4: Shape and Second Rise
Lightly oil a 9×13-inch baking dish with 2 tablespoons of olive oil. Uncover the dough and oil your hands to prevent sticking. Carefully fold the edges of the dough inward to form a rough ball you can lift. Transfer it to the baking pan, turning it so every inch is coated in olive oil. Press the dough gently to fill the pan, let it relax if it resists, then press again. Cover and let it rise for another 45 minutes, doubling again in size. Halfway through this rise, preheat your oven to 425°F to get it ready for baking.
Step 5: Add the Finishing Touches and Bake
Remove the plastic covering, drizzle the final 2 tablespoons of olive oil generously over the dough, and oil your fingers again. Use your fingertips to create classic dimples all over the dough’s surface; these not only look inviting but help hold the olive oil and sea salt. Sprinkle flaky sea salt and freshly chopped rosemary on top. Pop it in the oven and bake for 20 to 30 minutes until the bread turns golden brown with a crispy crust that invites you to tear a piece off immediately.
How to Serve Herb-Infused Focaccia Bread Recipe
Garnishes
Not only can you top focaccia with rosemary and flaky salt during baking, but you can also drizzle a little more good quality olive oil just before serving. Try adding a sprinkle of Parmesan or a few fresh thyme leaves to change up the flavor profile and wow your guests.
Side Dishes
This focaccia is incredibly versatile alongside a myriad of dishes. It pairs beautifully with soups like tomato basil or minestrone, complements antipasto platters, or serves as a base for sandwiches. The herb-infused bread adds a flavorful touch to even the simplest meal.
Creative Ways to Present
Cut your focaccia into rustic squares or strips for easy sharing. Create a focaccia board by surrounding it with olives, marinated artichokes, cheese, and charcuterie. You can also use slices as a canvas for bruschetta toppings, turning this bread into a show-stopping appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container or tightly wrapped in plastic wrap at room temperature. It will stay fresh for up to two days—perfect for enjoying the next day, toasted or plain.
Freezing
For longer storage, wrap cooled focaccia well in plastic wrap and then foil before freezing. It can last up to 2 months in the freezer. When you’re ready to enjoy it, thaw overnight at room temperature.
Reheating
Reheat focaccia in a preheated 350°F oven for about 10 minutes, which brings back the crisp crust and warms the fluffy interior. Avoid the microwave as it tends to make bread soggy.
FAQs
Can I use other herbs besides rosemary in this recipe?
Absolutely! Thyme, oregano, or a mix of fresh herbs work wonderfully and add different flavor nuances to your focaccia. Feel free to mix and match according to your preference.
What if I don’t have a stand mixer?
You can knead the dough by hand. It will take more time and elbow grease—about 10 minutes—but it’s just as rewarding to feel the dough come together under your hands.
Is it okay to use regular table salt instead of sea salt?
Yes, but sea salt gives a nicer texture and a clean, bright flavor, especially when sprinkled on top. If using table salt on top, use sparingly to avoid over-salting.
Can I substitute whole wheat flour for all-purpose flour?
You can try substituting part of the flour with whole wheat, but keep in mind this changes the texture and crumb, often making it denser. Using at least half all-purpose flour keeps it light and soft.
How do I know when the focaccia is done baking?
Look for a deeply golden crust with slightly crisp edges. When tapped on the bottom, it should sound hollow. The internal texture should be soft yet springy.
Final Thoughts
This Herb-Infused Focaccia Bread Recipe is truly one of those special dishes that feels like a warm hug from the kitchen. Its inviting aroma, golden crust, and herby flavor make it an instant favorite that you’ll want to bake again and again. Give it a try, and I promise it will become a cherished staple on your table for family meals, casual get-togethers, and moments when you simply crave a little homemade magic.
Print
Herb-Infused Focaccia Bread Recipe
- Total Time: 2 hours 35 minutes
- Yield: 1 large 9×13-inch focaccia (about 8 servings)
- Diet: Vegetarian
Description
This classic focaccia bread recipe yields a soft, airy, and flavorful Italian flatbread with a crispy golden crust. Infused with fresh rosemary and flaky sea salt, this bread is perfect as a side dish, for sandwiches, or simply enjoyed with olive oil.
Ingredients
Liquids & Yeast
- 1¾ cups warm water, 105° to 115°F
- 2 teaspoons cane sugar
- 1 (¼-ounce) package active dry yeast, 2¼ teaspoons
Dry Ingredients
- 500 grams all-purpose flour (about 4 cups)
- 2 teaspoons sea salt
Oils & Toppings
- 6 tablespoons extra-virgin olive oil, plus more for your hands and pan
- Flaky sea salt, optional, for sprinkling
- Chopped fresh rosemary, optional, for sprinkling
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and cane sugar. Sprinkle the active dry yeast on top and stir again. Let it sit for 5 minutes or until the yeast becomes foamy. If it doesn’t foam, discard and start again with fresh yeast.
- Make the dough: Add the flour and sea salt to the yeast mixture. Mix on low speed until the dough looks shaggy, then increase to medium speed and knead for 5 minutes until a very elastic and sticky dough forms that slightly clings to the sides of the bowl.
- First rise: Brush a large bowl with 2 tablespoons of olive oil. Transfer the dough into this bowl using a spatula (avoid your hands due to stickiness). Lightly brush any pooled oil over the dough’s surface with your fingers. Cover with plastic wrap or a damp towel and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.
- Prepare for shaping: Brush a 9×13-inch baking dish with 2 tablespoons olive oil. Uncover the risen dough and oil your hands well. Gently slide your hand under one edge of the dough and fold it into itself, working your way around until you form a rough ball that can be lifted from the bowl.
- Shape and second rise: Transfer the dough ball to the prepared pan and turn it to coat evenly with oil. Press the dough to the edges of the pan, let it relax and pull away, then press again. Cover with plastic wrap or a towel and let it rise until doubled in size, about 45 minutes. Preheat the oven to 425°F at least 30 minutes into the rise.
- Final touches and bake: Remove the cover and drizzle the remaining 2 tablespoons olive oil over the dough. Oil your fingers and create dimples all over the surface by pressing through the dough down to the pan. Sprinkle with flaky sea salt and chopped rosemary if desired. Bake in the preheated oven for 20 to 30 minutes, until golden brown.
Notes
- Ensure the water temperature is between 105° to 115°F to properly activate the yeast without killing it.
- If the yeast does not foam, always start over to guarantee a successful rise.
- Using olive oil on your hands helps to handle the sticky dough without tearing it.
- Dimples on the dough not only create the signature focaccia texture but also help hold the olive oil and toppings.
- Focaccia is best enjoyed fresh but can be stored wrapped at room temperature for 2 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
