The Easiest Herbed Focaccia Bread


2 Cups Bread Flour (or all-purpose)
1 Teaspoon Kosher Salt
1 Cup Warm Water
1 1/8 Teaspoon Instant Yeast
1/2 Teaspoon Granulated Sugar
Olive Oil
1 Teaspoon Fresh Rosemary, chopped (or 1/2 teaspoon dried)*
1 Teaspoon Fresh Parsley, chopped (or 1/2 teaspoon dried)*
1/2 Teaspoon Fresh Thyme leaves, chopped (or 1/4 teaspoon dried)*
Maldon Flaked Sea Salt


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In a glass bowl, add the flour and salt. Mix to combine.
In a glass measuring cup, mix the warm water, yeast, and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
Remove the bowl from the fridge.
In an 8-inch round cake pan, drizzle oil and place the dough in the center, tucking ends under.
Cover with plastic wrap and allow to rise 2 hours.
Heat the oven to 450ºF.
Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
Sprinkle with herbs and salt.
Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.
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