Herb Focaccia Bread
There’s something magical about the smell of freshly baked bread wafting through the kitchen, and this Herb Focaccia Bread takes it to the next level. With its golden, crispy crust, soft, airy interior, and a topping of fragrant herbs like rosemary, thyme, and oregano, this Italian classic is as versatile as it is delicious. Whether you’re serving it as a side to a hearty soup, using it for sandwiches, or simply tearing off pieces to dip in olive oil, this focaccia is a crowd-pleaser that’s surprisingly easy to make at home.
I’ve crafted this recipe using active dry yeast, a pantry staple for many, and I’m thrilled to share it with you. It’s beginner-friendly, requires minimal kneading, and lets the dough do most of the work during its rise time. Plus, the herb topping adds a burst of flavor that makes every bite irresistible. Let’s dive in!
How to Serve Herb Focaccia Bread
This bread is incredibly versatile! Here are a few ideas to enjoy it:
- As a Side: Pair it with a bowl of tomato soup, minestrone, or a fresh Caesar salad.
- Sandwich Base: Slice it horizontally and stuff with mozzarella, prosciutto, and arugula for a quick Italian sandwich.
- Appetizer: Serve with a dish of olive oil and balsamic vinegar for dipping, or alongside a cheese platter.
- Breakfast Twist: Top a warm slice with a fried egg and a sprinkle of extra herbs.
Storage Instructions
- Room Temperature: Store leftover focaccia in an airtight container or wrapped in foil for up to 2 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore its crispness.
- Freezer: Wrap individual pieces in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature and reheat in the oven.
Tips & Tricks
Yeast Check: If your yeast doesn’t foam after 10 minutes, it might be expired—grab a fresh batch to ensure a good rise.
Flour Choice: Bread flour gives a chewier texture, while all-purpose keeps it softer—choose based on your preference!
Slow Rise Option: The fridge rise (8-24 hours) enhances flavor complexity. Perfect for prepping ahead!
Dimpling Technique: Press firmly with your fingertips to create those signature wells—they hold the oil and herbs beautifully.
Customization: Add toppings like halved cherry tomatoes, olives, or a sprinkle of Parmesan before baking for extra flavor.
FAQs
Can I use dried herbs instead of fresh?
Yes! Use half the amount of dried herbs (e.g., 1 teaspoon dried rosemary instead of 2 teaspoons fresh) since they’re more concentrated.
What if my yeast doesn’t foam?
If it doesn’t foam after 5-10 minutes, the yeast might be old or the water too hot/cold. Test with fresh yeast and water between 90-110°F (38-43°C).
Why is my dough so sticky?
Focaccia dough is naturally wet and sticky—that’s what makes it so airy. Resist adding too much extra flour; just oil your hands when handling it.
Can I make this gluten-free?
Yes, but for best results, use a gluten-free flour blend specifically formulated for yeast bread, as regular blends may not provide the structure or rise needed. Try King Arthur Flour Gluten-Free Bread Flour or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (you’ll need to add about 3 1/2 to 4 teaspoons of xanthan gum). The texture may be slightly denser than the wheat version, and you might need to adjust water slightly—start with the recipe amount and add a tablespoon or two if the dough feels too dry. Expect a delicious, albeit different, gluten-free focaccia!
How do I know when it’s done?
Look for a golden-brown crust and listen for a hollow sound when you tap the bottom. An internal temperature of 190°F (88°C) works too if you have a thermometer.
Why You’ll Love This Recipe
This herb focaccia bread is a perfect blend of simplicity and sophistication. It’s low-effort (no fancy equipment needed!), forgiving for beginners, and endlessly adaptable. The aroma of baking herbs will fill your home with warmth, and the first bite—crisp outside, pillowy inside—will have you hooked. Whether you’re a seasoned baker or just starting out, this recipe is a keeper.
So, grab your flour, herbs, and olive oil, and let’s bake something wonderful together. Have questions or want to share your results? Drop a comment below—I’d love to hear from you! Happy baking!
Herb Focaccia Bread
Print Recipe
equipment (affiliate links
- kitchen scale for best accuracy
- dough whisk or
- Shower cap or damp towel
Ingredients
For the Dough:
- 1 ¾ c. (420 g) warm water between 90-110°F
- 2 tsp. active dry yeast
- ⅛ tsp. sugar to activate the yeast
- 4 c. (500 g) unbleached all-purpose flour (RECOMMEND WEIGHING) or bread flour for extra chewiness
- 1 ½ tsp. salt
- 2 tbsp. (30 g) olive oil + extra for greasing
For the Topping:
- 3 tbsp. (45 g) olive oil
- 2 tsp. fresh rosemary finely chopped – or 1 tsp. dried
- 1 tsp. fresh thyme finely chopped – ½ tsp. dried
- 1 tsp. fresh oregano finely chopped – or ½ tsp. dried
- 2 cloves garlic minced
- coarse sea salt to taste
- freshly ground black pepper optional
Instructions
- Activate the Yeast: In a small bowl, combine warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.1 ¾ c. (420 g) warm water2 tsp. active dry yeast⅛ tsp. sugar
- Prepare the Dough: In a large mixing bowl, combine flour and salt. Once the yeast is foamy, add it to the dry ingredients along with olive oil. Mix with a wooden spoon or dough whisk until you get a shaggy, sticky dough—no need to knead extensively, just ensure everything is combined.4 c. (500 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 ½ tsp. salt2 tbsp. (30 g) olive oil
- First Rise: Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature for 1-2 hours, or until it doubles in size. For a deeper flavor, refrigerate it for 8-24 hours instead.
- Shape the Dough: Generously oil a 9×13-inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit, pressing it out with your fingertips. It’ll relax further during the next rise.
- Second Rise: Cover the pan and let the dough rise for another 30-45 minutes, until puffy. Preheat your oven to 425°F during the last 15 minutes.
- Add Toppings: Use your fingertips to dimple the dough’s surface, creating wells. Drizzle olive oil over the top, letting it pool in the dimples. Sprinkle the rosemary, thyme, oregano, and garlic evenly, then finish with coarse sea salt and black pepper (if using).3 tbsp. (45 g) olive oil2 tsp. fresh rosemary1 tsp. fresh thyme1 tsp. fresh oregano2 cloves garliccoarse sea saltfreshly ground black pepper
- Bake: Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped. Rotate the pan halfway through for even baking.
- Cool and Serve: Let it cool in the pan for 5-10 minutes, then transfer to a wire rack. Slice into squares or strips and serve warm.
Notes
- Yeast Tip: If the yeast doesn’t foam, it may be expired—test with fresh yeast for best results.
- Flavor Boost: The fridge rise option adds complexity—try it if you have time!
- Storage: Keeps at room temp for 2 days or freezes for up to 1 month; reheat in the oven for crispness.
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