This flavorful, herbal bread is perfect to make for sandwich bread or sliced to accompany dinner! You can even put various toppings on the focaccia to make it into a pizza. Watch a video to find a few ways you can make your focaccia pizza here.
- 5 cups Bread Flour
- 2 teaspoons Salt
- 2 teaspoons Yeast
- 6 tablespoons of Olive Oil
- 2 cups Water (room temperature)
- 2 cups Olive Oil
- 1 cup Fresh Herbs (your choice)
- Salt, Pepper, & Garlic to taste
- Stir the flour, salt, and yeast in a large mixing bowl. Add the oil and water and mix until all of the ingredients form a wet, sticky ball. Vigorously work the dough until the ingredients have been evenly distributed and has formed a smooth mass, about 3-5 minutes. If done in an electric mixer, mix to a wet and sticky stage using a paddle attachment on low, and then switch to a dough hook on medium speed for about 5-7 minutes to achieve a smooth, sticky dough. The dough should not stick to the sides of the bowl, which may require adding additional flour. Unlike many other bread doughs, it should be quite soft and sticky.
- Sprinkle a generous amount of flour on the counter, about six inches square. Transfer the dough onto the flours and dust liberally with more flour. Pat the dough into a rectangle and rest the dough for five minutes.
- Coat your hands with flour and stretch the dough to twice its size. Fold the dough (letter style) over itself and return it to a rectangular shape. Mist the top with spray oil, dust with more flour and cover with plastic wrap.
- Rest the dough for 30 minutes. Stretch and fold the dough again. Repeat the process of misting with spray oil, dusting with flour, and over for another 30 minutes. Then repeat for a third time. Ferment the dough for an hour, it will swell but won't quite double in size.
- To make the herb oil while the dough ferments, warm 2 cups of olive oil to about 100 degrees F. Add one cup of fresh herbs or 1/3 cup of dried herbs. Add salt, pepper, and garlic. Feel free to substitute and change the different kinds of herbs and spices that you use. Leftover herb oil can be stored in the refrigerator for up to two weeks.
- After the dough has fermented, line a sheet pan with baking parchment and drizzle to spread 1/4 cup of olive oil on the paper. Lightly oil your hands and place the dough onto the pan. Try to maintain the rectangular shape as much as possible. Loosely cover the pan with plastic wrap and refrigerate overnight (or for up to 3 days).
- Before baking, remove the pan from the refrigerator three hours prior. Drizzle 1/4 to 1/2 cup of herb oil over the surface and use your fingers to dimple the surface of the dough. Don't be afraid to use a lot of herb oil, it will absorb a lot during the baking process and gives the bread a great flavor! Fill the pan entirely with the dough to spread it out to about a 1/2 inch thickness. Cover with plastic wrap and proof at room temperature for three hours or until it doubles in size.
- Preheat the oven to 500 degrees F. with the oven rack on the middle shelf.
- After proofing, place the pan in the oven and lower the setting to 450 degrees. Bake for ten minutes and rotate the pan. Continue to bake for 5 to 10 minutes or until it reaches a light golden brown.
- Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. Cool for at least twenty minutes before slicing and serving.