Basic Herb Focaccia Bread Recipe
This recipe is a good and basic dough recipe that creates a crispy herb focaccia bread with a light texture. It is perfect to accompany any Italian pasta meal or any type of meal that needs an easy-to-make bread.
Now, I want to make one word of warning with this recipe. If you are familiar with bread recipes, then you know that bread doughs are not wet. With a little flour, usual bread recipe doughs are workable with your hands and don’t stick. Well, that is not the case with this dough. It will be highly wet when you make it; not a workable dough. You will be pouring it out on the jelly roll. Please, resist the urge to add more flour, thinking you did something wrong. You didn’t…it is correct. The wet dough is important in making focaccia bread. The wetness is what gives my herbed focaccia bread it’s crisp and light texture.
Also, you can’t knead this dough with your hands so you will need to use a stand mixer with a hook attachment or stir it together in a large bowl and spoon. I find this dough so much easier than others because there isn’t the constant kneading and rising times to attach yourself.
You can top these focaccia bread with really anything you want; fresh tomatoes and light cheese, different herbs, or maybe turn it into a pizza dough. Oh, I bet a focaccia style pizza would be good. I have to experiment with that concoction very soon.
Cost to make this recipe.
Bread making is quite cheap to make at home, and this herb focaccia bread is no exception. I calculated this bread side dish to cost about $2.68 for the entire batch. I can cut about twenty squares for serving, which comes out to $0.13 per serving. It would be a little more if you cut larger pieces. I also like to use my homegrown fresh herbs instead of buying them from the store. My homestead cost comes to around $1.91 or about $0.10 per serving. There isn’t too much cost difference, but every penny counts.
Similar recipes to try
Recipe adapted
This recipe was adapted from the 2006 All
Herb Focaccia Bread
Ingredients
- 2¼ tsp active yeast, …[$0.34]
- 1 Tbsp. white granulated sugar, …[$0.02]
- 2 cups warm water, 100 °F…[$0]
- 4 cups all purpose flour, divided…[$0.92]
- ¼ cup olive oil, divided plus extra for topping…[$0.36]
- 2 tsp. salt, …[$0.14]
- 1½ Tbsp. rosemary, fresh…[$0.25]
- 1½ Tbsp. oregano, fresh…[$0.25]
- 1½ Tbsp. basil, fresh…[$0.25]
- ¼ tsp. crushed red pepper, fresh…[$0.15]
Instructions
- Proof yeast first by adding yeast, warm water and sugar in a large bowl and setting it aside until yeast foam and rises.
- Add in 2 cups flour and stir together. Cover and set in refrigerator for at least 2 hours or overnight.
- Batter should be bubbly when it comes out of the fridge. Blend the remaining flour, 3 tsp. olive oil and salt into dough until it is smooth. The dough will be very wet.
- Cover and let rise in a warm place until it doubles in size.
- Oil a jelly roll with the remaining olive oil and pour dough out on pan.
- Let dough stand in warm place for 15 minutes then brush on a little more olive oil and to top and sprinkle all the fresh or dry herbs.
- Bake at 425 °F for 25 minutes or until golden brown.
- Cool for a few minutes and cut to eat.
Herb Focaccia Bread
Ingredients
- 2¼ tsp active yeast, …[$0.34]
- 1 tbsp. white granulated sugar, …[$0.02]
- 2 cups warm water, 100 °F…[$0]
- 4 cups all purpose flour, divided…[$0.92]
- ¼ cup olive oil, divided plus extra for topping…[$0.36]
- 2 tsp. salt, …[$0.14]
- 1½ tbsp. rosemary, fresh…[$0.25]
- 1½ tbsp. oregano, fresh…[$0.25]
- 1½ tbsp. basil, fresh…[$0.25]
- ¼ tsp. crushed red pepper, fresh…[$0.15]
Instructions
- Proof yeast first by adding yeast, warm water and sugar in a large bowl and setting it aside until yeast foam and rises.
- Add in 2 cups flour and stir together. Cover and set in refrigerator for at least 2 hours or overnight.
- Batter should be bubbly when it comes out of the fridge. Blend the remaining flour, 3 tsp. olive oil and salt into dough until it is smooth. The dough will be very wet.
- Cover and let rise in a warm place until it doubles in size.
- Oil a jelly roll with the remaining olive oil and pour dough out on pan.
- Let dough stand in warm place for 15 minutes then brush on a little more olive oil and to top and sprinkle all the fresh or dry herbs.
- Bake at 425 °F for 25 minutes or until golden brown.
- Cool for a few minutes and cut to eat.