Italian herb focaccia bread is an Italian classic with many uses. It can be served with bruschetta as an appetizer, made into sandwiches or as a side to pasta!
Italian Herb Focaccia Bread
- 7 tbsp olive oil, divided
- 2 garlic cloves, minced (2 tsp)
- 1 tbsp dried Italian seasoning
- 1½ cups water
- 2 tbsp sugar
- 1 tbsp dry active yeast
- 3½ cups flour
- 1¼ tsp salt
- In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
- Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
- In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
- Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
- In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
- Scoop batter into prepared pan, cover and let rise for 60 minutes.
- Preheat the oven to 375℉.
- Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
- Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
- Serve warm or at room temperature.
- Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
Did you know? Focaccia is the “original” pizza crust? Check out some fun facts here!
Suggestion: I love focaccia bread with bean recipes like this slow cooker pork and beans!