Ingredients
• 4 cups (500g) all-purpose flour
• 1 teaspoon (5g) active dry yeast
• 1 1/2 teaspoons (9g) salt
• 1 1/4 cups (300ml) warm water
• 3 tablespoons (45ml) extra virgin olive oil, plus more for drizzling
• 2 tablespoons (10g) fresh rosemary, chopped
• 1 tablespoon (5g) fresh thyme, chopped
• 3 cloves (15g) garlic, minced
• Coarse sea salt for sprinkling
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, active dry yeast, and salt. Create a well in the center and pour in the warm water and 3 tablespoons of olive oil. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. This gentle mixing helps to avoid overworking the gluten, resulting in a more tender crumb.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic. This kneading process develops the gluten, which is crucial for the bread’s structure and chewiness.
- First Proof: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size. This first proof allows the yeast to work its magic, creating air pockets that will result in a light and airy focaccia.
- Prepare the Baking Pan: While the dough is proofing, generously grease a 13×9-inch baking pan with olive oil. This will ensure the focaccia doesn’t stick to the pan and also create a crispy, golden-brown crust on the bottom.
- Punch Down and Shape: Once the dough has doubled in size, punch it down to release any air bubbles. Transfer the dough to the prepared baking pan and use your fingers to gently stretch and press it into an even layer, reaching the edges of the pan. This shaping process helps to create those signature dimples on the surface of the focaccia.
- Second Proof: Cover the dough with a damp towel or plastic wrap and let it rise for an additional 30 minutes. This second proof will help the dough relax and develop even more pockets of air.
- Add the Toppings: Preheat your oven to 400°F (200°C). Use your fingertips to dimple the surface of the dough, creating those iconic indentations. Sprinkle the chopped rosemary, thyme, and minced garlic evenly over the top. Drizzle the remaining 2 tablespoons of olive oil over the dough, ensuring it seeps into the dimples.
- Bake to Perfection: Bake the focaccia for 25-30 minutes, or until the top is golden brown and the edges are crispy. Keep a close eye on it to ensure the garlic doesn’t burn. The aroma wafting through your kitchen will be simply irresistible.
- Finish and Serve: Remove the focaccia from the oven and immediately sprinkle it with a generous amount of coarse sea salt. Let it cool for 5-10 minutes before slicing and serving. The fresh herbs and olive oil will continue to infuse the bread with their flavors, creating a truly memorable experience.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Crowd-Pleasing Focaccia Bread Recipe