Herb Garden Focaccia
- Anthology of Crumbs
- Oct 10
- 1 min read
1
Searing the Beef
For a crisper crust, bake a few minutes longer and brush with olive oil immediately after baking.
Replace rosemary with sage or oregano for a different herbal note.
Add sliced fresh garlic for additional flavour.
Best eaten the day it is made but can be stored airtight for up to two days or frozen.
Notes
1
n the bowl of a stand mixer fitted with a dough hook, stir warm water and sugar together. Sprinkle yeast on top, stir gently, and let stand for 5 to 10 minutes until foamy.
2
Add flour, olive oil, and salt. Mix on low speed until combined, then increase to medium low and knead for about 5 minutes until smooth and elastic. Add a little flour if the dough feels sticky.
3
Shape the dough into a ball. Lightly oil the bowl, place the dough inside, and cover with a damp cloth. Let rise in a warm place for 45 to 60 minutes until doubled.
4
Turn the dough onto a floured surface and roll gently into a large circle or rectangle about ½ inch thick. Cover again and let rest another 20 minutes.
5
Heat oven to 400°F (200°C). Line a baking sheet with parchment and drizzle with olive oil. Transfer the dough to the pan. Use your fingers to press dimples all over the surface. Drizzle lightly with olive oil and scatter rosemary, thyme if using, and a pinch of flaky salt.
6
Bake for 20 minutes or until golden and firm in the centre. Remove from the oven and drizzle with a touch more olive oil while warm. Serve fresh.
Instructions
1⅓ cups (335 ml) warm water (about 110°F)
2 tsp sugar or honey
1 (0.25 oz) package active dry yeast
3¾ cups (540 g) all purpose flour
¼ cup (60 ml) extra virgin olive oil plus more for drizzling
2 tsp flaky sea salt plus extra for sprinkling
2 Tbsp fresh rosemary needles (from about 2 sprigs)
1 tsp chopped thyme (optional)
Herb Garden Focaccia
Anthology of Crumbs
Baked with the scent of rosemary and thyme, this focaccia brings a little of the garden indoors. The crust turns golden under olive oil, the centre stays soft and fragrant, and the sea salt gathers in its dimples like morning dew. It is the sort of bread meant to be shared, torn by hand and served warm.
Servings :
12
Calories:
Prep Time
20 min
Cooking Time
20 min
Rest Time
1 hr 20 min
Total Time
2 hrs
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