Herb Focaccia
Submitted by robbin
Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.
YIELD
1 servingPREP
30 minCOOK
30 minREADY
90 minHomemade focaccia with a crackling olive oil crust and fragrant rosemary on top. This yeast bread comes together with pantry staples and rewards you with that signature dimpled, golden slab that’s impossible to stop tearing into.
The dough gets a five-minute knead until smooth and elastic, then just a short rest before you press it out. Fast-acting yeast cuts the rise time down to about 30 minutes, so you’re not waiting around all afternoon.
Poking those holes at one-inch intervals isn’t just for looks. The dimples trap pools of olive oil that fry the surface as it bakes, creating those crispy, golden pockets surrounded by soft, airy bread. Really press your fingers down to the pan.
Drizzling olive oil generously over the top before baking is key. It soaks into the dimples and crisps the entire surface. Don’t be shy with it.
Pro Tips
- Make sure your water is between 120°F and 130°F (49°C and 54°C). Too hot kills the yeast; too cool and the dough won’t rise properly.
- Let the dough rise in a warm spot, around 80°F to 85°F (27°C to 29°C). Near a preheating oven works well.
- Use extra-virgin olive oil for the topping drizzle. The flavor comes through since it’s not cooked for long.
- Cool on a wire rack immediately so the bottom stays crispy instead of steaming itself soggy.
Variations
- Garlic Parmesan: Scatter minced garlic and grated Parmesan over the olive oil before baking for a savory, cheesy crust.
- Everything bagel style: Top with everything bagel seasoning instead of rosemary for a fun brunch bread.
- Olive studded: Press halved Kalamata olives into the dimples alongside the rosemary for a Mediterranean twist.
Ingredients
Directions
Grease cookie sheet.
In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well.
In small saucepan, heat water and oil until very warm (120* to 130*F).
Add warm liquid and egg to flour mixture.
Blend at low speed until moistened; beat 2 minutes at medium spread.
By hand, stir in an additional 1 ¾ cup flour until dough pulls away from sides of bowl.
On floured surface, knead in ¾ cup flour until dough is smooth and elastic, about 5 minutes.
Cover with large bowl; let rest 5 minutes.
Place dough on greased cookie sheet.
Roll or press to 12-in circle.
Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80* to 85*F) until light and doubled in size, about 30 minutes.
Heat over to 400*F.
Uncover dough.
With fingers or handle of wooden spoon, poke holes in dough at 1 inch intervals.
Drizzle 3 to 4 tablespoons olive oil over top of dough.
Sprinkle evenly with rosemary.
Bake at 400*F for 17 to 27 minutes or until golden brown.
Immediately remove form cookie sheet; cool on wire rack.
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