This thyme and rosemary focaccia is so good for weeknight dinner, a bread side for when you are bored with plain rolls, or just to enjoy with a salad.
I like this recipe because it is very straightforward, comes together quickly, and is very flavorful thanks to the herbs and salt.
How to make focaccia bread?
Herb Focaccia bread is one of the easiest bread recipes out there. The magic of this bread comes in the ingredients and the rising time.
- Active Dry East – always use warma water to activate but not hot. If you have a kitchen termomether it should read around 115F.
- Sugar – this helps the yeast to activate faster.
- Four – I used all-purpose but I do think bread flour will work better.
- Salt – you can get creative and use flavored salt as well.
- Olive oil – now it’s the time to bust out that fancy italian wine you bought on your last trip. The better the olive oil, the better the bread. I like using garlic or lemon infused olive oil as well.
- Fresh Herbs – rosemary, thyme, sage, mint, etc.
To make this easy rosemary focaccia you will need two mixing bowls and a stand mixer with a dough hook. I use the dough hook just to mix things around and form a dough but do the kneading by hand.
However, you don’t have to do that. Simply, use the dough hook – you will still make the best focaccia recipe.
First, grease one of the mixing bowls with olive oil. This is where the dough will go when you are done kneading it. Then use the second for dough mixing and forming the dough.
Second, activate the yeast. If you have never done that before don’t be afraid to use more or prepare a spare package in case your yeast doesn’t activate.
I know the yeast is active when it bubbles and the kitchen starts to smell like bread. Sometimes it takes one minute, sometimes – 15. It really depends on the warmth of your kitchen.
Third, mix in the flour and the rest of the ingredients to form the dough. I don’t knead it too much so it doesn’t dry out during baking.
Then, the rising time – leave about 2 hours of spare time when you make this recipe. Depending on your kitchen temperature and humidity, the dough can rise quickly or super slow.
You want the dough to double its size. Some recipes are calling for an overnight rising time but I don’t think it is necessary especially when you are making a quick weeknight dinner.
After the rising time comes the fun part of this rosemary focaccia bread recipe. Place the four in a baking sheet and press with your fingers several times. Drizzle generously with olive oil and press more until you have many holes in your fingers.
That’s when you are adding the salt and herbs too. I like doing it in small increments so I can really incorporate them into the dough.
Last, bake for about 20-25 minutes and enjoy the best focaccia recipe.
A few things that help:
- If you are not sure if your kitchen is warm enough to help your dough rise, turn on the oven light and place the bowl in the there. The heat of the light and the closed space creates a warm enviroment for it. I always use this method when I bake bread.
- Line the bakingh dish with parchment paper. This will keep your dough from sticking.
- Don’t be afraid of the oil. This rosemary focaccia bread is better when there is plenty of olive oil.
What to serve with thyme & rosemary focaccia?
This herb focaccia is so delicious you can pair it with everything. I like it with yogurt or some sort of spreading. Or try these quick and easy recipes:
- This Tuscan Spicy Bolognese Pasta which will fit just perfectly with another italian dish.
- Any salad but if you are looking for a cool and light recipe, try this Summer Spinach Salad.
- These delicious and spicy Buffalo Shrimp Lettuce Tacos.
- Enjoy it the way it is – herby, salty, and just perfect!
How to store this thyme and rosemary focaccia?
If you don’t eat everything in one sitting, place it in an air-tight container and pop it in the fridge for up to a week. You can freeze the dough for when you are ready to bake.
Bring to room temperature before enjoying or cooking the dough.
Fall Harvest Focaccia
- 2 1/4 tsp Active Dry Yeast 1 package
- 1 Tsp Sugar
- 1 Cup Water warm but not hot (around 115 F)
- 2 1/2 Cup All Purpose Flour or bread flour
- 1 1/2 tsp Salt + more for topping
- 1/2 Cup Olive Oil + more for drizzling
- 1 tbsp. Fresh Rosemary chopped
- 1 tbsp. Fresh Thyme chopped
- 1 tbsp Fresh Sage chopped
- Combine yeast, water, and sugar. Which well and let sit for about 10 minutes, or until bubbly.
- Coat a large mixing bowl with olive oil and set aside. In a different mixing bowl or a stand-up mixer bowl combine the flour and salt and stir. Add 1/4 cup oil and the yeast mixture and knead with a dough hook on medium speed until the dough comes together. Turn the mixer up to medium-high speed and knead for 5 minutes. Trasnfer the dough to the bowl coated with olive oil and cover. Turn the oven light on and place the covered dough in there without turning on the oven. Let the dough rise for about 1-2 hour or until the dough has doubled in size.
- Coat a 9-inch square baking dish with the remaining ¼ cup olive oil (this is more oil than you normally use to grease a pan but it will yield a crispy crust). Transfer the dough over and use clean hands to press the dough into the pan with your fingers. Turn the dough over to coat the other side with olive oil and continue pressing with your fingertips. Cover and place in a warm spot to rise again.
- Preheat the oven to 425 F. Once the dough is doubled in size press it down last time with clean fingertips leaving indents all over the dough. Sprinkle the herbs and salt and drizzle with the lemon olive oil. Bake for 20-25 minutes or until golden brown.
- Remove from the oven and let cool before cutting into squares. Sprinkle with more salt and drizzle with more olive oil. Serve warm.