Herb Focaccia Bread - Rise and Bake with Julie

Prep Time:15

Cook Time:25

Rise Time:2 30

Total Time:3 10

Servings: squares

Author: Julie Gavin

equipment (affiliate links

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.
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.
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 9x13-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).
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.