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Herb and Garlic Focaccia Bread

by Steve E in Rouxbe Recipes

This fabulous Italian style bread is excellent as a appetizer served with olive oil and balsamic vinegar.

  • Serves: 6
  • Active Time: 45 mins
  • Total Time: 3 hrs 30 mins
  • Comments: 10
  • Views: 4324
  • Success 100%

Step 1: Proofing the Yeast

Proofing the Yeast

Combine the sugar and milk in a small saucepan and heat over medium heat remembering to stir, until warm and sugar has dissolved. Pour into a small bowl and let stand for 5 minutes. Now sprinkle yeast over top let stand for another 10 minutes.

  • 1 1/3 cups milk
  • 1 tsp granulated sugar
  • 2 1/4 tsp active dry yeast

Step 2: Mixing and Kneading the Bread

Mixing and Kneading the Bread

Combine 1 1/2 cups of flour and salt in an large bowl and make a well in the center. Add the yeast mixture and olive oil. Mix until a smooth dough forms. Work in more flour as you go until dough pulls away from the sides of the bowl and is slightly sticky. Turn onto lightly floured surface and knead for 5 minutes adding flour to prevent from sticking.

  • 3 1/4 cups all-purpose flour
  • 2 tsp salt
  • 2 tbsp olive oil

Step 3: Rise Up

Rise Up

The dough should be smooth and elastic by the time you finish kneading it. Place into a greased extra large bowl turning once (to grease top) cover with plastic wrap or a damp cloth and leave in a warm place to rise for 2 hours or until tripled in size.

  • olive oil

Step 4: Making the Herb Garlic Topping

Making the Herb Garlic Topping

Finely dice the garlic and chop the rosemary and basil leaves. Heat the olive oil in a small saucepan over low heat for a minute or two. Do not let the garlic achieve any color or it will be burnt and taste bitter. Removed from heat and stir in herbs. Let stand for at least 30 minutes, the longer the better.

  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1/4 cup fresh basil
  • 1 tsp fresh rosemary

Step 5: Rolling in the Dough

Rolling in the Dough

Sprinkle cornmeal on a lightly greased baking sheet. Punch down the dough. Gently roll the dough into a 10 x 15 in rectangle and about 1/4 inch thick. Transfer to the pan. Gently stretch and shape the dough to cover the pan. Cover again with plastic wrap and let stand for another 45 minutes to 1 hour until almost double in size. Preheat the oven to 425˚F. Poke indentations over surface with fingers about 1/4 inch deep. Drizzle topping over top.

  • 1 tbsp yellow cornmeal

Step 6: The Finishing Touches

The Finishing Touches

Oil will pool in indentations. Sprinkle with a nice finishing salt like fleur de sel. Bake for 20 minutes or until golden brown. Let stand in the pan for 5 minutes before removing to wire rack to cool.

Serve with a dipping dish of olive oil and balsamic vinegar.

  • 1/2 tsp fleur de sel

Notes

I always wanted to try to make focaccia bread and finally I found a recipe that is not only simple to follow but turns out a fantastic result every time. I found this recipe through Foodbuzz on the "Little Chef and I" blog (http://littlechefandi.blogspot.com/). Thanks to Laura and her little chef for sharing her fabulous creation. My own little chef and I approve.

Related Tips & Techniques

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Laura S

This looks amazing.

Thank you Steve, for trying my recipe.
It looks fantastic, and I know how good it tastes.
You did an outstanding job,
I'm glad that you and your little chef give my recipe a try.

Dawn T
Rouxbe Staff

Delicious Focaccia Bread

I was lucky enough to try this the other day and I have to say...it was delicious! Thanks to both of you for the great recipe.

Sandrine K

Freezing?

I am planning to have a large party at the house and was thinking of making things ahead of time. Could this be a bread i can make, freeze and then reheat?

Kimberley S
Rouxbe Staff

RE: Freezing

Yes, baked focaccia can be frozen and reheated prior to serving. Cheers!

Keith B

Focaccia Aboard

I made this aboard our boat this summer and it was fabulous! I impressed the entire crew! I sprinkled on too much coarse sea salt though, so next time I'll be more cautious about how much to add in the final prep before baking.

Bill J

focaccia

Trying to improve my bread/focaccia/pizza dough making. Is it ok to let dough rise more than once? What kinds of effects might I expect?

Tony M
Rouxbe Staff

Focaccia

Sure. It produces more even, smaller holes and a softer texture.

Kristi M

Let dough rise overnight in fridge?

Hi, also thinking about making this ahead for a party. But was wondering if you could let the dough rise overnight in fridge like you do pizza dough, and the bake the next day for the party.

Christophe K
Rouxbe Staff

RE: Letting dough rise overnight in the refrigerator

Yes you can. Keep it in a lightly-oiled bowl covered with a cloth or plastic wrap. The next day, gently place the dough onto an oiled cookie sheet, being careful not to flatten it too much. Cheers!

Ivana S

A M A Z I N G!!!!

I just made it and it's delicious!!! super easy and tasty!! thank you...I couldn't take pic cause It desapeared in seconds....
:o)

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