Rustic Herb-Infused Focaccia
Indulge in the delightful experience of baking this Rustic Herb-Infused Focaccia, a timeless Italian flatbread renowned for its airy, chewy texture and rich flavor. This recipe offers an opportunity for creativity, allowing you to customize the toppings to suit your tastes – from fresh herbs like rosemary and oregano to seasonal vegetables or a sprinkle of cheese. The use of a well-seasoned cast iron skillet ensures a beautifully crisp crust, enhancing the overall enjoyment of each bite. Perfect as a side dish, a base for sandwiches, or simply dipped in olive oil, this focaccia is sure to impress family and friends alike. Let the enticing aroma and golden-brown crust fill your kitchen as you embark on this satisfying baking journey.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Active dry yeast
1/2 teaspoon (sprinkled)
Sugar
1/2 teaspoon (sprinkled)
Warm Water (105-110°F)
3/4 cup
All-purpose flour
2 3/4 cups (measured)
Table salt
1/2 teaspoon (added to flour)
Extra virgin olive oil
4 tablespoons (divided)
Fresh herbs (such as basil, rosemary, oregano, or marjoram)
2 tablespoons (chopped)
Kosher salt or coarse salt
1/2 teaspoon (sprinkled on top)
Instructions
1
In a small bowl, sprinkle the yeast and sugar over 1/2 cup of the warm water. Allow it to sit undisturbed for 10 minutes, or until it becomes bubbly and foamy.
2
In a large mixing bowl, combine the flour and table salt. Create a well in the center of the flour mixture.
3
Pour the yeast mixture and 1 tablespoon of the olive oil into the well. Begin stirring with a wooden spoon or a dough mixer, gradually adding the remaining 1/4 cup of warm water. The dough will be soft and slightly tacky.
4
Transfer the dough onto a lightly floured surface. Knead for approximately 10 minutes, adding a tablespoon of flour if the dough is too sticky. Alternatively, if using a stand mixer, you can knead with the dough hook until the dough is smooth and elastic.
5
Once the dough is ready, place it in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm environment (around 80-85°F) until doubled in size, roughly 1 hour.
6
After rising, turn the dough out onto a lightly floured surface and gently knead it several times. Shape it into a 10-inch circle.
7
Transfer the dough to an oiled baking stone, pizza pan, or a well-oiled cast iron skillet. With your fingers, press dimples into the surface of the dough.
8
Loosely cover the dough and allow it to rise for an additional 15 minutes or until puffy.
9
Preheat the oven to 425°F while the dough is rising. In a blender or using a mortar and pestle, combine the remaining 3 tablespoons of olive oil with the fresh herbs, blending until fragrant.
10
Drizzle the herb-infused oil over the dough, rubbing it gently into the surface. Finish by sprinkling kosher salt on top.
11
Bake the focaccia for 15 minutes, then reduce the oven temperature to 400°F and bake for an additional 5 minutes, or until the top is golden brown.
12
Once baked, remove from the oven and let it cool for a few minutes before cutting into wedges and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Herb-Infused Focaccia?
It is a classic Italian flatbread known for its airy and chewy texture, topped with fresh herbs and olive oil.
How do I start the yeast for this focaccia recipe?
Sprinkle 1/2 teaspoon of active dry yeast and 1/2 teaspoon of sugar over 1/2 cup of warm water and let it sit for 10 minutes until bubbly.
What is the ideal temperature for the water when proofing yeast?
The water should be warm, specifically between 105 and 110 degrees Fahrenheit.
How much flour is needed for this bread?
The recipe requires 2 and 3/4 cups of all-purpose flour.
What dry ingredients are mixed first?
The flour and 1/2 teaspoon of table salt are combined in a large bowl with a well created in the center.
How much olive oil goes into the dough mixture?
One tablespoon of olive oil is added into the flour well along with the yeast mixture.
How long should I knead the dough by hand?
Transfer the dough to a floured surface and knead it for approximately 10 minutes.
Can I use a stand mixer for the kneading process?
Yes, you can use a stand mixer with a dough hook until the dough becomes smooth and elastic.
What should I do if the dough is too sticky during kneading?
You can add an extra tablespoon of flour if the dough is too tacky to handle.
How should the dough be prepared for the first rise?
Place the dough in a greased bowl and cover it with plastic wrap or a damp cloth.
What is the recommended rising temperature for focaccia dough?
The dough should rise in a warm environment, ideally between 80 and 85 degrees Fahrenheit.
How long does the initial rise take?
The dough should rise until it has doubled in size, which typically takes about 1 hour.
What size should the focaccia be shaped into?
After the first rise, shape the dough into a 10-inch circle.
What type of pan is best for baking focaccia?
You can use an oiled baking stone, a pizza pan, or a well-oiled cast iron skillet for a crisp crust.
How do I create the classic dimples in the dough?
Use your fingers to press small indentations or dimples into the surface of the dough circle.
How long is the second rise?
Cover the dough loosely and let it rise for an additional 15 minutes or until it becomes puffy.
What temperature should the oven be preheated to?
Preheat your oven to 425 degrees Fahrenheit while the dough undergoes its second rise.
How is the herb-infused oil prepared?
Combine 3 tablespoons of olive oil with 2 tablespoons of fresh chopped herbs using a blender or mortar and pestle.
Which fresh herbs are recommended for the topping?
You can use fresh basil, rosemary, oregano, or marjoram for the infusion.
How do I apply the herb oil to the dough?
Drizzle the oil over the dough and rub it gently into the surface, filling the dimples.
What kind of salt is used for the topping?
Sprinkle 1/2 teaspoon of kosher salt or coarse salt over the herb oil before baking.
What is the first stage of the baking process?
Bake the focaccia at 425 degrees Fahrenheit for the first 15 minutes.
Do I need to change the oven temperature while baking?
Yes, after the first 15 minutes, reduce the oven temperature to 400 degrees Fahrenheit.
How long is the final stage of baking?
Bake for an additional 5 minutes at the lower temperature until the top is golden brown.
How many tablespoons of olive oil are used in total?
The recipe uses 4 tablespoons of extra virgin olive oil in total, divided between the dough and the topping.
What is the total baking time for this recipe?
The total baking time is approximately 20 minutes.
Can I add other toppings to the focaccia?
Yes, you can customize it with seasonal vegetables or a sprinkle of cheese.
How should the focaccia be served?
It can be served as a side dish, used as a base for sandwiches, or dipped in olive oil.
Should the bread cool before cutting?
Let the focaccia cool for a few minutes after removing it from the oven before cutting it into wedges.
What is the expected texture of the finished bread?
The bread should have a beautifully crisp golden-brown crust with a soft and airy interior.