Spring
Herb Focaccia
A dimpled pan bread with olive oil, rosemary, thyme, and enough salt to make a spring herb bundle feel like supper.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Yield
- One 9 by 13 inch focaccia
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp fine salt
- 1 3/4 cups warm water
- 1/4 cup olive oil, divided
- 2 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tsp flaky salt
Steps
- Stir the flour, yeast, and fine salt in a large bowl.
- Add the warm water and 2 tbsp olive oil, then mix until a sticky dough forms.
- Cover and let rise until doubled, about 1 1/2 hours.
- Pour 1 tbsp olive oil into a 9 by 13 inch pan, scrape in the dough, and gently stretch it toward the corners.
- Rest 30 minutes, then heat the oven to 220 C (425 F).
- Dimple the dough with oiled fingers. Drizzle with the remaining olive oil, scatter with herbs and flaky salt, and bake 22 to 25 minutes, until golden.
Notes
The dough can rise overnight in the fridge for a deeper flavour. Let it warm on the counter before stretching it into the pan.
Pairing Use for soup, sandwiches, or tearing beside a bowl of olives.
Start with the harvest
This recipe is tied to herbs. Browse farmers markets in Ontario.
Tools
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- 9 by 13 inch baking pan
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