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Homemade Focaccia Bread with Herbs and Sea Salt Recipe

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4.3 from 274 reviews

  • Author: Sophia
  • Total Time: 10 minutes active, plus 10-26 hours inactive
  • Yield: 8 servings

Description

This deliciously rustic focaccia bread recipe yields a golden, crisp crust with a soft, airy interior, infused with fragrant herbs and sea salt. Perfect for sandwiches, dipping, or enjoyed on its own, this easy no-knead bread comes together with minimal effort and a long cold ferment to develop flavor.

Ingredients

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/4 teaspoons instant yeast
  • 1 cup warm water

Topping Ingredients

  • 1/4 cup olive oil (divided)
  • 1 teaspoon oregano
  • 2 teaspoons dried basil
  • 1 teaspoon flaky sea salt (such as Maldon salt)

Instructions

  1. Mix the Dough: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon salt, and 1 1/4 teaspoons instant yeast. Add 1 cup of warm water and stir until a soft and sticky dough forms. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours, to develop flavor and texture through a slow ferment.
  2. Shape the Dough: After refrigeration, remove the bowl and gently shape the dough into a ball with your hands, being careful not to deflate it too much. Pour 1 tablespoon of olive oil into the bottom of an 8-inch cake pan and spread it evenly to coat the interior. Place the dough ball in the center of the pan and cover tightly with plastic wrap again. Leave it to rest at room temperature for 2 hours, allowing the dough to rise until nearly doubled and filling the pan.
  3. Prepare for Baking: Toward the end of the rise time, preheat your oven to 450°F (232°C). Remove the plastic wrap from the pan. Drizzle the remaining 3 tablespoons of olive oil evenly over the surface of the dough. Using your fingers, press down into the dough repeatedly to create deep dimples across the entire surface, reaching almost to the bottom of the pan. This will give the focaccia its signature texture. Sprinkle 1 teaspoon oregano, 2 teaspoons dried basil, and 1 teaspoon flaky sea salt over the top evenly.
  4. Bake the Focaccia: Place the pan on the middle rack of the oven and bake for 22 to 25 minutes, until the bread is golden brown and crisp on top. For extra crunch, you may bake on the lower third rack and let the focaccia rest for 5 minutes before lifting it out of the pan.
  5. Cool and Serve: Remove the focaccia from the oven, allow it to cool slightly in the pan, then transfer to a wire rack. It can be served warm or at room temperature. Enjoy as a side, sandwich bread, or with dips.

Notes

  • For a crunchier crust, bake the focaccia on the lower third oven rack and let it rest for 5 minutes before removing it from the pan.
  • To make ahead: cool the focaccia completely, wrap tightly, and store at room temperature for up to 1 day. Rewarm in a 350°F oven for 6 to 8 minutes.
  • You can freeze the focaccia for up to 2 months; thaw wrapped at room temperature before reheating.
  • Prep Time: 10 minutes (plus 8-24 hours refrigeration and 2 hours room temperature rise)
  • Cook Time: 22-25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sophiasrecipe.com/homemade-focaccia-bread-with-herbs-and-sea-salt-recipe/