Favourite Focaccia with Fresh Herbs

Crisp and golden on top, soft and chewy within, this herb focaccia brings a bakery staple to your kitchen with the help of a bread machine doing all the kneading and the first rise. You just measure, press start, and let it work.

Olive oil is the soul of good focaccia, and there is a generous pour both in the dough and on top. It is what gives the crumb its richness and the crust that signature crackle and golden color.

Fresh herbs, rosemary, thyme, oregano, or whatever is on hand, get worked into the dough so their fragrance runs all the way through the bread.

The classic finishing move is dimpling: press your fingertips deep into the risen dough to make those signature craters, drizzle with more olive oil so it pools in the dips, and scatter with flaky kosher salt. The result is a fragrant, salty, oil-kissed flatbread.

Kitchen Tips

• Use plenty of olive oil in the pan and on top; it fries the bottom crisp and keeps the crumb moist.
• Dimple the dough firmly with oiled fingertips right before baking so the craters hold and trap the oil.
• Fresh herbs give the brightest flavor; if using dried, work them into the dough and save anything fresh for the top.
• Finish with flaky kosher salt after baking for the best crunch and bursts of seasoning.

Variations

• Press halved cherry tomatoes, olives, or thin onion into the dimples before baking.
• Add grated Parmesan or a sprinkle of garlic.
• Tear it into pieces for dipping in olive oil and balsamic, or split it for sandwiches.