Herb Focaccia Bread Recipe

5 from 3 votes

This Italian herb focaccia bread is soft and chewy with a crisp outside and lots of flavor. It's made with plenty of olive oil, Italian herbs, Parmesan cheese, and flakey sea salt to make sure that this simple bread is as delicious as possible.

Prep Time1 15

Cook Time20

Total Time1 35

Course: Bread

Cuisine: Italian

Servings: people

Calories: 134kcal

Author: The Carefree Kitchen

Ingredients

1 cup water warm (about 110 degrees F)
1 tablespoon active dry yeast
2 tablespoons sugar
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon Italian herbs fresh or dried rosemary, basil and thyme
2½ cups all-purpose flour
1/4 cup Parmesan cheese shredded
2 teaspoons sea salt flakes for topping

US Customary - Metric

Instructions

In the bowl of a stand mixer, add the warm water, yeast, and sugar and mix well. Let sit out at room temperature for 5-10 minutes, or until the mixture begins to get bubbly and the yeast has activated.
Add the olive oil, salt, Italian herbs and 2 cups of flour. Using the dough hook, mix on low until all the ingredients are combined. Gradually add ½-¾ cup additional flour, just until the dough starts to pull away from the sides of the bowl. Once all of the flour has been added, mix for 2 minutes.
Stop the mixer, cover the bowl with a kitchen towel, and let rise until doubled in size—about 30-45 minutes.
In the meantime, preheat oven to 350 degrees and grease a baking sheet with olive oil.
Remove the dough from the bowl and press onto the baking sheet. Use your fingers to poke deep indentations into the dough. If you have trouble with the dough bouncing back, let it rest for a few minutes before continuing to dimple the dough and pressing it out evenly inside the pan.
Once you have stretched the dough to fit as much of the baking sheet as possible, drizzle with olive oil and spread it around evenly on top of the focaccia dough using a brush or your fingers. Sprinkle shredded Parmesan cheese and flakey sea salt evenly over the dough.
Bake in a preheated 350 degree oven for about 20 minutes, or until the dough is lightly golden brown on top and bottom.
Remove from the oven and drizzle with a little more olive oil if desired. Let cool for at least 5 minutes before slicing and serving. Enjoy!

Notes

Storing leftovers: transfer focaccia to an airtight container, or wrap with plastic wrap, and store at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge or countertop overnight.

Reheating: for a single serving, you can reheat in the microwave until warm. Otherwise, transfer to a baking sheet or baking dish and warm in a preheated oven at 300 degrees for about 10 minutes, or until warmed through.

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