Herbed Focaccia
You will be blown away by how easy and delicious this Herbed Focaccia is. Crispy and aromatic on the outside, soft and fluffy on the inside!
Servings: 1 Loaf
Calories: 3144kcal
Equipment
- 1 Stand Mixer Optional
- 1 Half-sheet Tray 18 by 13-inch
Ingredients
- 1 Scant Cup Warm Water 90°F (210 ml)
- 1 ½ Teaspoon Active Dry Yeast (4g)
- 2 Teaspoons Granulated Sugar (10g)
- 4 Cups All Purpose Flour (480g)
- 1 ½ Teaspoon Kosher Salt (8g)
- ⅔ Cup Olive Oil Divided (144 ml)
- ¼ Cup Fresh Herbs Rosemary, Thyme, Oregano
- Flaky Salt For Garnish
Instructions
- Combine warm water, yeast and sugar. Allow to rest for 5 to 10-minutes to bloom.
- While yeast mixture is blooming, combine flour, and salt in the bowl of a stand mixer.
- Add yeast mixture and half of the oil (⅓ Cup). Combine on medium low speed until smooth, scraping down the sides as needed, approximately 5-minutes.
- Transfer dough to an oiled bowl. Cover and proof for 1-hour.
- Coat a half sheet pan (13 by 18-inch) with remaining half of the oil (⅓ cup).
- Spread dough evenly on the half-sheet pan, using your fingertips to make little indentions in the dough.
- Cover and proof for 1 more hour. Preheat oven to 425°F towards the end of your second proof.
- Sprinkle with fresh herbs, flaky salt & drizzle more olive oil on top.
- Bake for 15 to 20-minutes until golden brown and crispy.
- Remove from oven and allow to cool for 5-minutes. Transfer bread to a wire rack and allow to cool completely.
Notes
This recipe will fill a half-sheet tray (18 by 13-inch). Increase the volumes by about 30% to fill a full sheet tray (26 by 18-inch).
Nutrition
Calories: 3144kcal | Carbohydrates: 392g | Protein: 54g | Fat: 149g | Saturated Fat: 21g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 106g | Sodium: 3513mg | Potassium: 665mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1264IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 25mg
