Herbed Focaccia: A Taste of Italy in Your Own Kitchen

The scent of focaccia baking always transports me back to a small trattoria in Florence. The air, thick with the aroma of olive oil, garlic, and herbs, mingled with the lively chatter of locals. I remember tearing off a piece of warm, crusty focaccia, its surface glistening, and dipping it into a bowl of fragrant olive oil. That simple pleasure – the perfect marriage of textures and flavors – has stayed with me, inspiring countless variations in my own kitchen. This recipe, while reminiscent of the classic, is wonderfully adaptable to your own favorite herbs and flavors.

Recipe Overview

• Prep Time: 20 minutes
• Rise Time: 40-50 minutes
• Cook Time: 20-25 minutes
• Total Time: 1 hour 20 minutes – 1 hour 35 minutes
• Servings: 12 pieces
• Yield: 1 13×9 inch focaccia
• Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

For the Dough:

• 1 cup water
• 2 tablespoons olive oil
• 3 cups bread flour
• 1 teaspoon salt
• 1 teaspoon dried basil (or other dried herb of your choice)
• 2 teaspoons bread machine yeast

For the Topping:

• 1 tablespoon olive oil
• ½ cup fresh basil leaves, chopped (or 2 teaspoons dried basil, or herb of your choice)
• 2 tablespoons Parmesan cheese (optional, can be omitted or substituted with nutritional yeast for a vegan version)
• 2 garlic cloves, minced
• ½ teaspoon salt
• 1 tablespoon cornmeal

Equipment Needed

• Bread machine (optional, but recommended for ease)
• 13×9 inch baking pan
• Measuring cups and spoons
• Lightly floured surface
• Mixing bowls (if not using a bread machine)

Instructions

1. Prepare the Dough: If using a bread machine, add the dough ingredients in the order recommended by your bread machine manufacturer. Select the dough cycle. If making the dough by hand, combine the water, olive oil, and yeast in a large bowl. Let stand for 5 minutes until the yeast activates. Add the flour, salt, and dried basil, and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Rest the Dough: Once the bread machine cycle is complete, or the dough has doubled in size from hand mixing, remove the dough to a lightly floured surface. Cover it with a clean kitchen towel and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to work with.
3. Prepare the Pan: Grease a 13×9 inch pan generously with olive oil or cooking spray. Sprinkle the bottom of the pan evenly with cornmeal. This will help prevent the focaccia from sticking and add a pleasant, slightly gritty texture to the crust.
4. Shape the Focaccia: Gently press the dough evenly into the prepared pan, ensuring it reaches all corners. If the dough resists stretching, let it rest for another 5 minutes before continuing.
5. Add the Topping: Drizzle the dough with the remaining 1 tablespoon of olive oil. Then, scatter the chopped fresh basil (or dried herb), minced garlic, Parmesan cheese (if using), and salt evenly over the dough.
6. Second Rise: Cover the pan with a clean kitchen towel and let the dough rise in a warm place for 30-40 minutes, or until it has doubled in size. This second rise is crucial for a light and airy focaccia.
7. Create Dimples: Use your fingers to poke deep holes into the risen dough, about 1 inch apart. These dimples are characteristic of focaccia and help create pockets of crispy, golden-brown crust and collect the flavorful olive oil.
8. Bake the Focaccia: Bake at 400ºF (200ºC) on the lower rack of your oven for 20-25 minutes, or until the focaccia is golden brown and the bottom sounds hollow when tapped. Keep a close eye on it to prevent burning. The lower rack helps ensure the bottom crust is nicely browned.
9. Cool and Serve: Remove the focaccia from the pan immediately and place it on a wire rack to cool slightly. This prevents the bottom from becoming soggy. Serve warm.

Expert Tips & Tricks

• Herb Infusion: For a more intense herb flavor, infuse the olive oil used in the topping by gently heating it with the herbs and garlic for a few minutes before drizzling it over the dough.
• Salt Selection: Use flaky sea salt for the topping for a delightful burst of flavor and texture.
• Proofing Location: To create a warm place for rising the dough, preheat your oven to 200°F, then turn it off. Place the covered dough inside the warm (but off) oven to rise.
• Preventing Soggy Bottom: Ensure the oven rack is placed on the lower level to allow for maximum heat on the bottom and a crispy base.
• Dough Handling: If the dough is too sticky to handle, lightly oil your hands.
• Even Baking: Rotate the baking sheet halfway through baking for an even golden brown color.
• Doneness Check: An instant-read thermometer inserted into the center should register around 200-210°F (93-99°C).
• Make ahead Tip: The dough can be made ahead of time and refrigerated overnight. Allow it to come to room temperature before shaping and baking.

Serving & Storage Suggestions

Serve the herbed focaccia warm, either on its own or as an accompaniment to soups, salads, or pasta dishes. It’s also delicious as a base for sandwiches or as an appetizer with various dips and spreads.

Storage:

• Room Temperature: Focaccia is best enjoyed fresh, but can be stored at room temperature for up to 2 days in an airtight container.
• Refrigerator: For longer storage, store it in the refrigerator for up to 4 days.
• Freezer: Focaccia can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil, or place it in a freezer bag.

Reheating:

• Oven: Reheat focaccia in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
• Microwave: Microwave individual slices for 15-30 seconds. Be careful not to overheat, as this can make it tough.
• Toaster Oven: Toast individual slices in a toaster oven for a few minutes, until warm and crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	152.8 kcal	N/A
Calories from Fat	35g	23%
Total Fat	4g	6%
Saturated Fat	0.7g	3%
Cholesterol	0.7mg	0%
Sodium	305.2mg	12%
Total Carbohydrate	24.9g	8%
Dietary Fiber	1.1g	4%
Sugars	0.1g	0%
Protein	3.9g	7%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Rosemary Focaccia: Substitute the dried basil with fresh or dried rosemary for a classic flavor combination.
• Garlic and Herb Focaccia: Add extra minced garlic and a mix of your favorite herbs, such as thyme, oregano, and parsley.
• Olive and Tomato Focaccia: Top the dough with halved cherry tomatoes and Kalamata olives for a Mediterranean twist.
• Vegan Focaccia: Omit the Parmesan cheese or substitute it with nutritional yeast. Ensure your yeast is vegan-friendly.
• Gluten-Free Focaccia: Use a gluten-free bread flour blend. You may need to adjust the amount of liquid, so add it gradually until the dough comes together.
• Sweet Focaccia: For a sweet version, brush the baked focaccia with honey or maple syrup and sprinkle with cinnamon sugar.
• Spicy Focaccia: Add a pinch of red pepper flakes to the topping for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I make this focaccia without a bread machine?

A: Absolutely! You can make the dough by hand or in a stand mixer. Knead the dough until smooth and elastic, then let it rise as instructed.

Q: How do I know when the focaccia is done?

A: The focaccia is done when it’s golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should register around 200-210°F (93-99°C).

Q: Can I use fresh herbs instead of dried herbs in the dough?

A: While this recipe calls for dried herbs in the dough, you can certainly use fresh herbs. Use about 1 tablespoon of finely chopped fresh herbs for every 1 teaspoon of dried herbs.

Q: Why is my focaccia tough?

A: Over-kneading the dough or over-baking the focaccia can result in a tough texture. Be careful not to overwork the dough and monitor it closely during baking.

Q: Can I add other toppings to my focaccia?

A: Yes, get creative with your toppings! You can add ingredients like sun-dried tomatoes, roasted peppers, onions, or different types of cheese.

Final Thoughts

This herbed focaccia recipe is more than just a bread; it’s an invitation to experience the warmth and joy of Italian cuisine in your own home. Don’t be afraid to experiment with different herbs and toppings to create your own signature focaccia. Share it with friends and family, and let the aroma and taste transport you to sun-drenched Mediterranean landscapes. I encourage you to bake this beautiful bread and share your creations and feedback. Pair it with a glass of crisp white wine and a simple Caprese salad for the full experience!