Easy Herb Loaded Focaccia Bread

This easy herb loaded focaccia bread is not only mouth-wateringly delicious, it is also a very easy recipe to make! It can even be made ahead of time, just simply mix the dough up the night before, allow it rise once, then cover it well with saran wrap and place in the fridge overnight. Once you are ready to bake it the next day, remove the dough from the fridge, bring it to room temperature and then rise the dough again for 45 minutes – 1 hour and bake as directed! This recipe is so easy and delicious, you will impress everyone who tries it!

This is the first focaccia bread recipe I learned to make, and it is the one I have continued to return to! The herb infused bread… the soft, moist, chewy texture… and how plain easy and quick it is to whip up…! It is a winner for sure. It is also vegan, so if you are too, it is a perfect match!

Grab your herbs, and lets get baking!

Check out my easy Dinner Roll Recipe

Ingredients

To make this recipe you will need:

• Warm water: Warm water between 105°F-100°F is necessary to dissolve the yeast
• Sugar: Not only does the sugar add a nice sweetness to the bread, it also helps to activate the yeast
• Active dry yeast: 1 packet (2 1/4 tsp)
• Flour: All-purpose flour is what we will be using in this recipe, but if you have bread flour that will work too
• Olive oil: For in the bread dough, drizzling on top and dipping
• Salt: Any kind of salt will do (table salt, fine ground sea salt, or flaky sea salt) although flaky sea salt is ideal
• Herbs: Fresh herbs are ideal for on top, but if all you have is dried (such as is demonstrated in this recipe), activate them by pouring boiling water on them and baking them into the bread

Step by Step Instructions

How to make focaccia bread:

• Place all dried herbs into a measuring glass. Add in the oil, give it a stir, and then pour the boiling water over top. While the mixture cools to 105°F-110°F (use a thermometer to make sure, or if you do not have a thermometer, wait until water feel warm to the touch, not hot), in a separate bowl combine flour, salt and yeast.

• Once the water has reached the appropriate temperature pour over the dry ingredients and combine with a wooden spoon. Once the dough has come together, knead for 5 minutes on a lightly floured surface (if you have a stand mixer that’s a bonus). If dough is too sticky, add more flour (up to an additional 1/4 cup.)

• Once you are finished kneading, shape the dough into a ball and cover it with olive oil so it won’t dry out. Place into a greased bowl, cover with saran wrap to trap moisture inside, and cover with a warm towel and place in a warm area. Let the dough rise for about 45-60 minutes.

• Once the dough has at least doubled in size, prepare a floured surface to roll it out on. Roll it out in either a rectangle or circular shape. For a thicker bread, roll it out to 1/2 inch thick. If you would prefer it thinner, roll it out more. Place dough into a either a 9×13 inch glass baking dish or a 9 inch pan. Cover it again with saran wrap and a warm towel. Let it rise a second time in a warm area for about 20 minutes.

• When the dough is finished rising a second time, preheat oven to 400°F, and prepare the dough for baking. Press your fingers into the dough, poking all the way to the bottom. Do this over the entire surface area. Drizzle about 2-4 tablespoons of olive oil evenly over the dough. If using fresh herbs, sprinkle them on top along with the salt.

• Bake your herb loaded focaccia bread for 20 minutes or until lightly golden brown and springy to the touch. You could poke a tooth pick into the dough to see if it comes out clean. Once done, remove from oven and drizzle with more olive oil if desired.

• Enjoy! Serve warm, and if you like, dip it into olive oil and balsamic vinegar. My favorite is: Tuscan Herb infused olive oil and raspberry balsamic vinegar.

Substitution Options

As always when cooking, feel free to substitute as needed on your own. However, if you’re looking for some substitution options, I will offer some ideas below.

• Garlic: In this recipe I use garlic powder, but you could also use fresh garlic. Just finely mince a clove and add it to the dough.

• Herbs: Feel free to use different herbs, or add in additional herbs. Focaccia bread is very versatile, and can be altered to your liking. Some ideas are: chives, tarragon, sage, fennel, or thyme.

• Flour: I use all-purpose flour in this recipe, but if you have bread flour on hand it would work beautifully.

This bread goes great with my Cabbage Roll Soup

If you make this, let me know what you think in the comments!