Focaccia Bread

This fluffy focaccia bread is covered in a delicious herbed olive oil. This bread pairs perfectly with so many main course recipes. Enjoy!

Course bread

Cuisine Italian

Prep Time 20

Cook Time 15

Rest time 4

Total Time 4 35

Servings servings

Calories 204kcal

Author Whitney Wright

Equipment

baking sheet

Ingredients

Herb Oil

1 3/4 cups olive oil
1/4 cup dried herbs de provence
2 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
6 garlic cloves minced

Dough

5 cups bread flour see note #1
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups lukewarm water
1/4 cup olive oil for spreading on the baking sheet

Instructions

Herb Oil

In a small sauce pan add the olive oil and salt. Stir over medium-low heat until it reaches 100-110°F. Add the dried herbs, pepper, and garlic and stir to combine. Remove from heat and let the mixture steep while you make the focaccia dough.

Dough

In the bowl of a stand mixer add the bread flour, salt, and yeast. Whisk to combine. Next add the olive oil and water. Mix with the paddle attachment until the ingredients form into a sticky ball. Change to the dough hook and mix on medium speed for 5 minutes, or as long as it takes to form a tacky ball. The dough should clear the bottom and sides of the bowl. If yours doesn’t clear the sides of the bowl, add a tablespoon of flour at a time until the dough does so. IF by chance the dough sticks to the bottom of the bowl a little bit, that’s ok. We just don’t want a dry dough. (My dough always cleans the sides and bottom of the bowl).
Transfer the dough to a floured work surface. Pat the dough into a rectangle. Grab both ends and stretch the dough until it’s twice it’s size. Fold it letter style, over itself to return the dough back to a rectangular shape. Spritz the top of the dough with olive oil or nonstick cooking spray. Cover the dough with plastic wrap and let rest for 15 minutes.
Stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 15 more minutes.
One last time, stretch and fold the dough again. Spritz the dough with nonstick cooking spray or olive oil, cover with plastic wrap and let rest for 30 more minutes. The dough should rise slightly during this time (but won’t double in size).
Line a baking sheet with parchment paper and spread the ¼ cup of olive oil over the parchment (use your hands or a pastry brush), making sure the olive oil covers the entire surface.
Transfer the dough to the baking sheet. Spoon half of the herb oil over the dough.
Using your fingertips, dimple the dough, gently inching it to the a majority of the pan. The dough doesn’t have to fit into the corners at this time. Add more herb oil as needed to the top of the dough. You want the entire surface coated in oil.
Cover the pan with plastic wrap and place in the refrigerator for 2 hours (or overnight if you wish) see note #2.
Remove from the fridge. Drizzle remaining herb oil over the dough and dimple again. The dough should go to the sides and corners of the pan. Loosely cover with the plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
See note #3. About 30 minutes into the proofing, preheat the oven to 500°F.
When ready to bake, remove the plastic wrap, place the dough in the oven and immediately turn the oven to 450°F. Bake for 10 minutes. Then, rotate the pan 180° and bake an additional 5-8 minutes or until the top is lightly golden brown.
Remove from the oven and transfer the bread to a cooling wrack. Let cool for 15 minutes before slicing and servings.

Notes

If making this at high altitude, start with 4 cups and work your way up… you don’t want the dough to be dry.
If you want to chill the dough overnight, remove it from the fridge 3 hours before baking so that it can come to room temperature and proof to double it’s size.
There might be olive oil that spills over in your oven while the bread is baking, so be prepared! If you have an extra large baking sheet (larger than the regular half baking sheet size) line it with aluminum foil and place it on the baking rack directly underneath the focaccia while its baking. This baking sheet will catch any drips (if any). OR you can line the bottom of the oven with foil to catch any spills.

Recipe source: adapted from Brown Eyed Baker, who got the recipe from The Bread Bakers Apprentice cookbook.

Nutrition