Garlic Herb Focaccia Bread

$- 4 cups all-purpose flour - 2 teaspoons instant yeast - 1 teaspoon sugar - 2 teaspoons salt - 1½ cups warm water (110°F or 43°C) - 6 tablespoons olive oil, divided - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Coarse sea salt for sprinkling - Black pepper to taste Use precise measurements for best results. Here’s a quick guide: - All-purpose flour: Use a dry measuring cup for accuracy. - Instant yeast: Level off the teaspoon to avoid too much rise. - Sugar: Just one teaspoon will help the yeast activate. - Salt: Use fine sea salt to mix well with flour. - Warm water: A thermometer helps ensure it’s the right temp. - Olive oil: Measure each tablespoon carefully for even flavor. - Garlic, rosemary, and thyme: Chop finely for better distribution. - Fresh garlic gives the best flavor. Look for firm cloves. - Use high-quality olive oil for a rich taste. - Fresh herbs add great aroma and depth. Dried herbs won’t work as well. - Make sure your flour is fresh. Stale flour can ruin your bread. - Use coarse sea salt for a nice texture on top. - Check the expiry date on yeast. Active yeast is essential for rise. {{ingredient_image_2}} Start by getting your yeast ready. In a large mixing bowl, pour in 1½ cups of warm water. The water should feel warm to your touch, around 110°F (43°C). Sprinkle 1 teaspoon of sugar and 2 teaspoons of instant yeast on top of the water. Let this sit for about 5 minutes. You want to see bubbles form on the surface. This shows the yeast is alive and ready. Now, add 4 cups of all-purpose flour and 2 teaspoons of salt to the yeast mixture. Stir everything with a wooden spoon. Keep mixing until a sticky dough forms. It may look messy, but that's okay! Drizzle 2 tablespoons of olive oil over the dough. Use your hands to knead the dough right in the bowl for about 5 minutes. You want it to feel smooth and elastic. After kneading, cover the bowl with a damp cloth. Place it in a warm spot so it can rise. Let it sit for about 1 hour, or until it doubles in size. Once the dough has risen, gently punch it down to let out the air. Grab a large baking sheet, about 12x18 inches, and pour the remaining 2 tablespoons of olive oil in it. Spread the oil evenly across the sheet. Now, transfer the dough to the sheet and stretch it gently to fit. Use your fingertips to create dimples all over the dough. This gives focaccia its classic look and texture. In a small bowl, mix the last 2 tablespoons of olive oil with 4 cloves of minced garlic, 2 tablespoons of chopped rosemary, and 1 tablespoon of chopped thyme. Brush this mixture over the dough. Sprinkle coarse sea salt and black pepper on top. Let the dough rest for another 20-30 minutes while your oven heats to 425°F (220°C). Once ready, bake the focaccia for 20-25 minutes. It should turn golden brown and smell amazing. After baking, take it out and let it cool slightly before slicing. Enjoy your warm garlic herb focaccia! To get a great rise, use warm water. The water should feel like a warm bath. This helps activate the yeast. Let the mixture sit until it is frothy. This shows the yeast is alive. Knead the dough well. A smooth, elastic dough rises better. Cover the bowl with a damp cloth. Place it in a warm spot. A cozy kitchen corner works well. Moisture is key for soft focaccia. Use enough olive oil in the dough. This adds flavor and keeps it moist. During baking, steam helps too. You can place a pan of water in the oven. This creates steam, making the bread soft. Brush olive oil on top before baking. This adds flavor and helps with moisture. Avoid using cold water; it slows yeast growth. Don’t rush the rising time. If the dough does not double, it won’t be fluffy. Be careful with salt. Too much can kill the yeast. Always measure ingredients accurately. Lastly, don’t skip the dimpling step. Dimpling creates pockets for oil and herbs, making it tasty! Pro Tips Use High-Quality Olive Oil: The flavor of your focaccia will greatly benefit from using a high-quality extra virgin olive oil. It enhances the overall taste and adds a rich aroma. Experiment with Toppings: While garlic and herbs are traditional, feel free to experiment with toppings like sun-dried tomatoes, olives, or cheese for a unique twist. Let It Rest: Allowing the dough to rest after stretching it on the baking sheet helps develop flavor and improves texture, resulting in a more enjoyable focaccia. Check for Doneness: Ovens can vary, so keep an eye on the focaccia while baking. It’s done when it’s golden brown and sounds hollow when tapped on the bottom. {{image_4}} You can change up the herbs in your focaccia to match your taste. Some great options include: - Basil - Oregano - Sage - Dill Mix and match these herbs with garlic for a unique flavor. Fresh herbs give a strong taste. If you use dried herbs, cut the amount in half. They are more potent than fresh ones. Toppings can add fun and flair to your focaccia. Here are some tasty ideas: - Cherry tomatoes, halved - Olives, pitted and sliced - Cheese, like feta or mozzarella - Caramelized onions - Roasted peppers Feel free to get creative! Just remember to press the toppings into the dough so they stay put while baking. If you need a gluten-free option, use a gluten-free flour mix. Make sure it is designed for bread. Here’s a simple swap: - Replace all-purpose flour with a 1:1 gluten-free flour blend. Follow the same steps in the recipe. The dough may feel different, but it should still rise. Enjoy your gluten-free focaccia with the same great taste! To keep your focaccia fresh, wrap it in plastic wrap or foil. This will help prevent it from drying out. Store it at room temperature for up to two days. If you want to keep it longer, consider refrigerating it. Just know that cold air can change its texture. To reheat focaccia, preheat your oven to 350°F (175°C). Place the focaccia directly on the oven rack or a baking sheet. Heat for about 10 minutes. This will revive its crispy crust and soft inside. You can also use a skillet on low heat. Add a bit of olive oil for extra flavor. If you have extra focaccia, freeze it. Cut it into slices. Wrap each piece in plastic wrap and then in foil. Place these in a freezer bag to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. You can serve focaccia with many dishes. It pairs well with soups and salads. Try it with a fresh tomato salad, or a warm bowl of minestrone soup. Focaccia also makes a great base for sandwiches. Add meats, cheeses, or roasted veggies for a tasty meal. For a simple snack, dip it in olive oil or balsamic vinegar. You can also enjoy it with cheese and cured meats for a charcuterie board. The options are endless! Yes, you can use active dry yeast. Just remember to activate it first. To do this, mix it with warm water and sugar. Let it sit until it becomes frothy. This usually takes about 5 to 10 minutes. After it’s active, mix it into your dough as the recipe directs. Keep in mind, the rise time may be longer. This can add extra flavor to your focaccia. Focaccia is done when it’s golden brown. The top should look nice and crisp. You can also tap the bottom of the bread. If it sounds hollow, it’s ready. Use a toothpick to check the inside if you’re unsure. The toothpick should come out clean. The aroma will also be inviting, filling your kitchen with a warm scent. Enjoy it while it’s fresh! You learned about the key ingredients and steps to make focaccia. I highlighted tips for better dough, common mistakes to avoid, and tasty variations. Storing your focaccia properly will keep it fresh for longer. Remember, using good quality ingredients makes a big difference. With practice, you can create delicious focaccia that impresses anyone. Now, it's time to get into the kitchen and bake your own! Enjoy your journey with this simple and delightful bread.$

A delicious and aromatic focaccia bread infused with garlic and fresh herbs.

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Prep Time 15

Cook Time 25

Total Time 1 30

Course Appetizer

Cuisine Italian

Servings 12

Calories 150 kcal

Ingredients

4 cups all-purpose flour
2 teaspoons instant yeast
1 teaspoon sugar
2 teaspoons salt
1.5 cups warm water (110°F or 43°C)
6 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 pinch coarse sea salt for sprinkling
1 pinch black pepper to taste

Instructions

In a large mixing bowl, pour in the warm water and sprinkle the sugar and instant yeast on top. Allow this mixture to sit undisturbed for about 5 minutes or until it becomes frothy, indicating that the yeast is active.
Add the all-purpose flour and salt to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
Drizzle 2 tablespoons of olive oil over the dough. Use your hands to knead the dough inside the bowl for about 5 minutes, until it is smooth and elastic.
Cover the bowl with a damp cloth and place it in a warm area. Allow the dough to rise for approximately 1 hour, or until it doubles in size.
After the dough has risen, gently punch it down to deflate. On a large baking sheet (approximately 12x18 inches), pour the remaining 2 tablespoons of olive oil and spread it evenly across the surface.
Transfer the dough to the prepared baking sheet, stretching it gently to fit the size of the sheet. Next, use your fingertips to create dimples all over the surface of the dough, giving it that classic focaccia texture.
In a small bowl, combine the remaining 2 tablespoons of olive oil with the minced garlic, chopped rosemary, and thyme. Brush this fragrant mixture generously over the surface of the dough, ensuring even coverage.
Season the top of the dough with coarse sea salt and freshly cracked black pepper to taste.
Allow the dough to rest for another 20-30 minutes while you preheat your oven to 425°F (220°C).
Once your oven is preheated, place the focaccia in the oven and bake for 20-25 minutes or until it is golden brown and has a delightful aroma.
After baking, remove the focaccia from the oven and let it cool slightly on the baking sheet before slicing it into generous pieces.

Notes

Serve warm with olive oil and balsamic vinegar for dipping.

Keyword bread, focaccia, garlic, herbs