Herbed Focaccia
Submitted by Peachypoo
Herbed focaccia layered with fresh basil, thyme, rosemary, and sage in the dough plus a topping of olive-oil-soaked onions, kalamata olives, and a cornmeal-crusted bottom for shattering crunch.
YIELD
8 servingsPREP
1 hrsCOOK
30 minREADY
4 hrsThis is the slow, ambitious version of focaccia, the kind that earns the four-hour timeline written into the recipe. A wet preferment (sponge) builds deep flavor before the main knead, and a separate herb-and-onion mixture goes both into the dough and on top so the herb perfume runs all the way through, not just sitting on the crust.
The four-herb blend (basil, thyme, rosemary, sage) sauteed in olive oil before mixing in is the technique that transforms this from typical herb bread. The hot oil bloomed the volatile aromatics, and that perfumed oil then carries through every layer of the loaf.
A bottom dusting of cornmeal in the pan is a small but signature touch. It gives the underside a sandy, slightly crunchy crust that contrasts with the soft, herby crumb above. The traditional Italian bakery move.
Kalamata olives stirred into the sponge add a briny, salty depth that pairs beautifully with the four herbs. Pitted and chopped, they distribute through the dough rather than sitting in pockets.
Three separate rises mean a long afternoon, but the result is a focaccia with the kind of complex, deeply flavored crumb that no quick recipe can fake.
Pro Tips
- Use a thermometer for the warm liquid (105 to 115°F / 40 to 46°C) when activating yeast. Hotter kills it, cooler stalls it.
- Use bread flour for the second addition as listed, the higher protein content gives the focaccia its signature open, chewy crumb.
- Press fingertip dimples deep into the dough before the topping goes on, these become little pools that catch olive oil and stay extra-crisp during the bake.
- Use a spatula to lift the focaccia, the cornmeal-coated bottom is fragile and tears easily.
Variations
- Swap the kalamata olives for sun-dried tomatoes for a sweeter, more tomato-forward focaccia.
- Add thinly sliced garlic cloves to the topping for a more aggressive savory finish.
- Replace the onion topping with halved cherry tomatoes pressed into the dough surface for a summer version.
Ingredients
Directions
Sponge: Butter a 4 quart mixing bowl.
Brush 12×7 ½×2 inch baking dish with olive oil.
In a small bowl, combine ¼ cup warm water and pinch sugar.
Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles.
While yeast is dissolving, in a small skillet sauté chopped onion in 1½ tablespoons hot olive oil over medium heat until soft.
Stir in basil, ½ tablespoons thyme, 1 teaspoon rosemary, sage, and freshly ground pepper to taste.
Cook, stirring gently, 1 minute. Pour into buttered bowl.
Stir in warm milk, ½ cup + 2 tablespoons water, ½ tablespoons sugar, and dissolved yeast.
Add 2 cups flour. Beat at high speed for 3 minutes. Stir in olives.
Cover and let rise in warm place until doubled, about 30 minutes.
Dough: Brush a 4 quart bowl with olive oil.
Stir ½ tablespoons salt into bread mixture.
Stir in enough of the remaining flour with a wooden spoon until dough forms a ball.
Turn dough out on a well-floured surface.
Knead until smooth and elastic, about 8 to 10 minutes, adding enough of the remaining flour to keep dough from sticking.
Place dough in oiled bowl, turning once to oil surface.
Cover and let rise in a warm place until double, about 45 minutes.
Topping: While dough is rising, in a small skillet, sauté onion strips in 1½ tablespoons hot olive oil over medium heat until soft.
Add 1 teaspoon thyme, 1 teaspoon rosemary, and freshly ground pepper to taste.
Cook, stirring gently, for 1 minute.
Remove from heat and set aside.
Assembly: Sprinkle 2 tablespoons of the cornmeal in baking dish, tilting to coat.
Do not shake out excess cornmeal. Turn dough into center of baking dish.
Sprinkle remaining cornmeal evenly over dough.
Gently push dough out from center towards sides and ends of dish, pulling carefully at ends of dough to fill all corners of baking dish.
Dough should fill dish evenly.
Using a brush, dab top of dough with olive oil.
Lightly prick the dough at 1 inch intervals with a fork.
Spoon topping over dough, spreading to within 1 inch of edge of dough.
Sprinkle with freshly ground pepper and coarse salt.
Let rise, uncovered, in a warm place until double, about 45 minutes.
Preheat oven to 425℉ (220℃).
Bake for 30 minutes.
Run knife around edge of dish to loosen bread.
Using 2 spatulas, remove from dish. Cool on rack.
Cut in squares to serve.
Comments
