Focaccia with Herbs

Introduction

Few breads are as delightfully airy, flavorful, and versatile as Focaccia with Herbs. The crunchy edges, the golden crust kissed by olive oil, and the aromatic dance of fresh herbs make it a top contender for the ultimate table bread. Whether you’re serving dinner to friends, bringing something special to a potluck, or just want a bakery-quality snack at home, focaccia delivers both flavor and simplicity in every slice.

Why Homemade Focaccia Stands Out

Baking focaccia at home lets you control every aspect: the amount of olive oil for that rich bite, which herbs accent the flavor, and how thick or thin you want each piece. When you serve this warm, guests will be wowed by its pillowy texture and stunning presentation—plus, it’s easy to customize. Simply put, it’s a crowd-pleaser that requires no fancy techniques to master.

Prepping Herbs and Dough for Maximum Flavor

The secret to sensational focaccia? Vibrant, freshly chopped herbs like rosemary, thyme, basil, or oregano. For quick and uniform chopping, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is a real time-saver, ensuring your herbs are ready in seconds and evenly distributed across the dough.

Start your dough by mixing flour, yeast, salt, and lukewarm water. After a good mix, let it rise until doubled—a step that can be managed even in a busy kitchen. A rich dousing of olive oil infuses the dough as it bakes and creates those irresistible crispy edges.

The Best Way to Bake Focaccia

Lining your sheet pan with a layer of Reynolds Kitchens Brown Parchment Paper Roll ensures effortless cleanup and prevents sticking, allowing your focaccia to lift easily and maintain its beautiful crust. Drizzle a good olive oil layer on top, scatter your herbs, and don’t forget a sprinkle of flaky sea salt for extra flavor.

After a final rise, dimple the dough with your fingertips—think of this as creating little pockets to catch more olive oil and herbs before baking to a deep, inviting golden-brown.

Serving and Storing Your Herb Focaccia

Serve your focaccia warm, sliced into generous squares, perhaps accompanied by a dipping bowl of olive oil and balsamic vinegar. Any leftovers can be stored fresh using Rubbermaid Brilliance Food Storage Containers—keeping your bread soft and flavor-packed for days.

Planning to pack it for lunch or a picnic? Keep individual slices in the Bentgo Salad Container for on-the-go freshness, paired with fresh salad or antipasto.

Nutrition Info and Servings

One standard focaccia yields about 12 servings (depending on slice size). A typical piece contains roughly 180 calories, depending on the amount of olive oil and herbs used. This bread is best enjoyed in moderation as part of a balanced meal.

Focaccia with Herbs (Recap)

Nothing beats the unforgettable aroma or flavor of a freshly baked, herb-topped focaccia. With just a few ingredients, fresh herbs, and helpful tools, you’ll delight any crowd and elevate your next meal with ease.

Instructions

1. In a large mixing bowl, combine flour, instant yeast, and kosher salt. Add lukewarm water and stir until a shaggy dough forms.
2. Drizzle 2 tablespoons olive oil over the dough. Using hands or a silicone spatula, fold dough several times until it comes together. Cover bowl tightly and let rise at room temperature for 1–2 hours, until doubled in size.
3. Line a 9×13-inch baking pan with Reynolds Kitchens Brown Parchment Paper Roll and drizzle with 1 tablespoon olive oil.
4. Transfer dough to pan. With oiled hands, gently press and stretch dough towards edges. Cover and let rise 30 minutes more.
5. Preheat oven to 425°F.
6. Chop fresh herbs using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for uniform pieces.
7. Uncover dough. Drizzle remaining olive oil over top. Use fingertips to dimple dough generously, pressing herbs into the surface. Sprinkle with flaky sea salt (and garlic powder if using).
8. Bake 22–25 minutes, until golden and crisp at the edges. Allow to cool 10–15 minutes before slicing.
9. Store leftovers in Rubbermaid Brilliance Food Storage Containers for optimal freshness, or pack for lunch in the Bentgo Salad Container.

Cook and Prep Times

Prep Time: 20 minutes (excluding rise time)
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes (with rising and cooling)

Enjoy your fresh, aromatic focaccia—perfect for sharing, snacking, or making any meal feel special!