I love bread, but I’ve always been too intimidated to try baking it myself. That is, I was too intimidated. Then Covid came along and I, like the rest of the world, decided to fill the time by trying my hand at bread.
Everyone was doing sourdough, but it seemed way too complicated, so I decided to try focaccia. I came across this recipe for overnight focaccia and decided to give it a try. It was absolutely amazing, and I made it multiple times. But as I got more confident, I also got tired of a recipe that required such a long rise. So I started to experiment.
After a few starts and stops, I finally settled on this easy herb focaccia recipe. It’s so simple, and what I love most is that I can start it around lunch time and it will be ready just in time for dinner. Also, you can experiment with the topping. I use whatever fresh herbs I have handy, and as far as I’m concerned, the more the better.
Not to pat myself on the back too much, but everyone raves about this bread, and I always get asked for the recipe. So if you need something for a family dinner, or something to bring to a potluck, this will make you very popular!
Easy Herb Focaccia
Ingredients
- 2 cups all purpose flour
- 1 tsp bread machine yeast (any instant yeast should do, but this is what I have always used.)
- 2 tsp sea salt
- 1 cup lukewarm water
- 4 tbsps olive oil
- A variety of herbs of your choosing. I use basil, rosemary, oregano, and garlic scapes (when available).
Directions
- Start by mixing the flour with the yeast and 1 tsp of salt. I like to make sure that all the little granules are talking to each other. The reason I use bread machine yeast is because it was the only one I could get at my grocery store during Covid. It worked so well that I never tried anything else!
- Add one cup of lukewarm water. I like to use water that’s slightly warmer than room temperature because I find that it helps the bread rise a bit faster. Just don’t go too warm – and definitely not hot – because it will negatively impact the yeast.
- At this point I either use a wooden spoon or a spatula to mix it all together, but I always end up abandoning it and using my hands. I don’t suggest kneading it, but rather mixing it until all the flour is absorbed and you’ve got a somewhat sticky dough. I ALWAYS end up with excess dough stuck to my fingers.
- Line an 8″ round baking dish or casserole dish with parchment paper. Drizzle a little olive oil on it to keep the dough from sticking. Then, cover your hands with olive oil and shape the dough into a loose ball shape. Place it in the dish on the oiled parchment paper.
- Cover it with a damp cloth or paper towel to keep the moisture in, and leave it on the counter for about four hours. **The time it needs to rise will depend on the temperature of your kitchen. If it’s colder it may take a bit longer, but I’ve found that four hours usually does the trick.
- While you wait for the dough to rise you can prepare the topping. This is where you can get as creative as you want. My personal preference is to put 2-3 tablespoons of olive oil into a small dish and then add some chopped up herbs. In the summer when my garden is thriving I add rosemary, basil, oregano and garlic scapes. I let them sit in the olive oil for a few hours.
- Once you see that the dough has risen and filled the dish, set your over temperature to 425 degrees F. Remove the cloth or paper towel and use your fingers to poke a few dents into the dough. Careful not to deflate it! These dents end up being pockets for the olive oil to sit in, and they give the bread that classic focaccia look.
- Spoon some of the olive oil and herb mixture evenly on top. You can use all of it now, or save a little for after it’s baked. I always save some because I like the combination of baked and fresh herbs on my bread. Then, sprinkle some additional sea salt on top (again, before or after baking – whatever your preference).
- Put it in the heated oven and set the timer for 25 minutes. When it’s done it should have a nice dark gold top.
I make this bread at least once a week, and my family never tires of it. If you try it let me know how it works out in the comments!
