1 / 1
Garlic, Olive and Herb Focaccia
Crispy on the outside and impossibly pillowy within, this homemade focaccia is easier to master than you'd think. The dough gets a savory upgrade from garlic oil right in the mix, ensuring deep flavor in every slice. Fresh rosemary, thyme, and briny olives get pressed into the dimpled surface just before baking, creating little pockets of richness. It's a fantastic companion for your favorite pasta or a sturdy, flavorful base for tomorrow's sandwiches.
Equipment
- Oven
- Stand Mixer
Ingredients
- 2 tsp (8 g) instant yeast
- 2 tsp (10 g) granulated sugar
- 2 tsp (10 ml) olive oil + more for greasing
- 2⅓ cups (290 g) all-purpose flour
- ¾ tsp coarse sea salt
- 2 tsp (10 ml) Wholesome Homemade Garlic Oil
- ¼ cup (45 g) pitted olives, halved
- 3 tbsp (5 g) fresh rosemary leaves
- 3 tbsp (7 g) fresh thyme leaves
Instructions
- 1Whisk the yeast, sugar, and 3/4 cup of warm water together in a small bowl. Let it sit for 7 minutes until the mixture turns murky and develops a few bubbles on the surface.
- 2Place the flour, sea salt, and garlic oil into the bowl of a stand mixer fitted with a dough hook, or a regular large bowl. Pour the yeast mixture over the dry ingredients.
- 3Mix on low speed for 2 minutes, then increase to medium-high and mix for 5 to 7 minutes until the dough pulls away from the sides and forms a smooth ball. If mixing by hand, knead on a lightly floured surface for about 10 minutes.
- 4Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap. Let it rise in a warm spot for 1 1/2 hours, or until doubled in size.
- 5Pour 2 teaspoons of olive oil into a medium ovenproof skillet or a rectangular baking pan, coating the bottom and sides completely. Transfer the risen dough into the pan and gently stretch it with your fingertips until it reaches the edges. If the dough shrinks back, let it rest for 5 minutes before stretching again.
- 6Drizzle a little more olive oil over the dough, cover the pan with a clean tea towel, and let it rise in a warm area for 40 more minutes. Meanwhile, preheat your oven to 400°F (200°C).
- 7Scatter the halved olives, fresh rosemary, and fresh thyme evenly across the top of the dough.
- 8Press your fingertips deep into the dough to create dimples, allowing the surface oil to pool in the indentations. This prevents the bread from drying out and creates a classic focaccia texture.
- 9Bake for 20 to 30 minutes until the crust turns golden brown.
Notes
- Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- Reheat: Warm slices in a 350°F (175°C) oven for 5 minutes to restore the crispy crust.
- Tip: The yeast mixture won't foam heavily like some doughs, but as long as it looks murky with a few bubbles, it's active and ready to use.