Garlic 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!
Garlic Herb Focaccia Bread
7 tbsp olive oil, divided
2 garlic cloves, minced (2 tsp)
1 tbsp dried Italian seasoning
1 ½ cups water
2 tbsp sugar
3 tbsp olive oil
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.
Coat a 9” x 13” pan with cooking spray. Drizzle 2 tbsp olive oil over the bottom of the 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. (See my recommendation for kitchen thermometers here).
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.
12 servings, 185 calories per serving
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.