Homemade Italian herb bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 Tablespoons olive oil, plus extra for drizzling
02 -
1 1/2 cups warm water
03 -
2 teaspoons salt, plus extra for topping
04 -
3 1/2 cups all purpose flour
05 -
1 Tablespoon instant dry yeast
06 -
4 garlic cloves, minced
07 -
Fresh rosemary sprigs, chopped
# Instructions:
01 -
In a large mixing bowl, combine the flour, salt and yeast. Whisk everything together well.
02 -
Create a well in the center of the flour mixture and pour in the warm water and 3 tablespoons olive oil.
03 -
Use your hands or an electric mixer to beat the dough until well combined, about 1-2 minutes. The dough will be somewhat sticky.
04 -
Pour the remaining 2 tablespoons olive oil into a 9x13-inch baking pan and scoop the dough into the oiled pan, spreading it out evenly.
05 -
Allow the dough to rise for 1 hour in a warm place until it's puffy and doubled in size.
06 -
Preheat the oven to 375°F (190°C). Using your fingers, gently poke the dough all over to create signature focaccia dimples.
07 -
Drizzle the dough with a little extra olive oil and sprinkle with salt. Scatter the minced garlic and chopped fresh rosemary evenly over the top.
08 -
Bake for 25-30 minutes until the top is golden brown and crispy. Let cool slightly before slicing.
# Notes:
01 -
This focaccia bread stays fresh at room temperature for 2-3 days when wrapped well.
02 -
The dough is supposed to be sticky - resist adding too much extra flour.
03 -
For even more flavor, let the dough rise overnight in the refrigerator.