Herbed Focaccia is very popular in Italy and you could even say a staple. It has a wonderful chewy texture, is aromatic and satisfying. Great to dunk too.
Herbed Focaccia is very popular in Italy and you could even say a staple. It’s popularity has grown in other areas of the world by leaps and bounds in the last 20 years. You can even find it in specialty food stores.
Herbed Focaccia has a wonderful chewy texture, is aromatic and satisfying. I remember when I was first introduced to it. The flatbread was actually made into a sandwich. I was hooked.
Since then I have had it multiple ways and you can too. As a side dish at the dinner table or dunked in spaghetti and pizza sauce or eaten in numerous ways as any sandwich you can think of.
This is the traditional olive oil and sea salt recipe and now I can make it at home. I hope you try it because it is really not hard at all. I am so happy.
Herbed Focaccia
Herbed Focaccia has a wonderful chewy texture, is aromatic and satisfying
Ingredients
- 2 1/4 teaspooons Active Dry Yeast - from a jar or 1 packet
- 1 1/2 cups warm water, 100-110°
- 1/2 teaspoon sea salt
- 3 tablespoons extra virgin olive oil
- 4 cups whole wheat pastry flour
- 1 tablespoon Nutritional Yeast (this is if you are vegan and want to add the extra protein & nutrients, it is not for leavening)
- 1 teaspoon dried oregano but preferably fresh oregano, 1/8 cup chopped
Instructions
- Lightly grease a 10" x 15" baking sheet with olive oil.
- Lightly oil a medium to large bowl for your dough to rise after kneading. Set aside.
- Have the warm water in a bowl and make sure that it is the correct temperature. You can zap it in the microwave again and 'take it's temperature'.
- When the water is at 100° to 110° pour in the yeast.
- Stir and let stand 5 to 10 minutes.
- Put the flour and nutritional yeast in a large bowl - not the oiled one.
- Add salt and oil to the yeast mixture and stir.
- Add to the bowl of flour.
- Stir and then dump on a lightly floured cool board or counter.
- Knead about 5 to 10 times until the dough is elastic. You will need to add extra flour as you knead until it is not TOO sticky. You will be able to remove your hand without dough left on your fingers and palms.
- Form into a ball.
- Place in your oiled bowl and turn the dough to get oil on all sides.
- Cover with a clean dish towel and let rise 45 min. to 1 hour until it doubles.
- Remove the dough and knead 2 to 3 times to remove the air.
- Lay the ball on the prepared baking pan and push the dough close to the corners with your fingers.
- Cover and let rise another hour.
- Sprinkle 3 Tablespoons olive oil over the bread and smooth around.
- Dimple the bread lightly with your finger tips. You no not want to loose it's 'rise'.
- Sprinkle on the oregano and just a pinch more of sea salt..
- Bake at 425° for 20 minutes.
- Let cool a bit and then remove to a rack.
Recipe Notes
This loaf or slices can be refrigerated for a couple of weeks or frozen for about 6 months.
IF FREEZING:
After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer. It will defrost quickly so it really doesn't take any planning.
Ginny McMeans says
You Ainoa. You can use whole wheat flour.
Ainoa says
What type of flour is that? Could I use the current whole flour one?
Kavita Favelle | Kavey Eats says
I do love focaccia with herbs, such a delicious bread, and not too difficult to make, which is great.
Claire Jessiman says
Love Focaccia, this looks so chewy and perfect. I can imagine the gorgeous aroma of it baking. Yummy!
Jillian says
These look fabulous!
Allison - Celebrating Sweets says
I’ve never made focaccia. This looks great!
Luci's Morsels says
This looks absolutely delicious! This would make a great appetizer and I love that it’s vegan too.
Ginny McMeans says
Yes! That is right Brittany. I am so sorry about that. I switched ‘recipes card’ plugins and it messed up how some of my measurements were laid out. I thought I got them all but obviously not. It is now fixed and thanks so much for the heads up.
Brittany Roche says
Yay, focaccia! Love how you include freezer instructions on all your recipes too. 🙌🏻🙏
I’m making this right now and have a question: Is the first ingredient supposed to read “1 packet of Active dry yeast or 2 1/4 tsp from a jar”?
I hope so because that’s what I did! Lol.
Thanks!
Ginny McMeans says
Hi Renie, no you do not have to add it. It is just a little extra for added protein.
Renie says
Hello love to try it but do i have to add the nutritional Yeast?? Thank you!
Ginny McMeans says
Absolutely! If their recipes call for specific pans then I would use them. This recipe is wonderful on a baking pan. You don’t need a pizza stone to make fantastic pizza either.
Van @ The Taste Lab says
I’ve found a few focaccia recipes recently but they all use a stone or cast iron pan for baking. A typical baking pan will work just as well?
megan says
Yum! I looove focaccia – will def try this soon!
Ginny McMeans says
That is great and Thank you so much Peter!
Ginny McMeans says
That is sounding so good. Thanks Susan!
Ginny McMeans says
I think you will be very happy you did. Thanks Julia!
Peter @Feed Your Soul Too says
We love focaccia in my family. This looks great.
Susan says
Just beautiful! Pass me some olive oil and a loaf and I’ll be happy.
julia says
I have never made my own focaccia but this looks so wonderful! I think I need to try it out.
Ginny McMeans says
You are very welcome – and they are! 🙂
The Peace Patch says
Focaccia sandwiches sound just crazy yumful…thanks so much for sharing the recipe! 🙂