Homemade Herbed Focaccia

Collage of two images showing bread in a pan and bread cut and stacked

Who knew that homemade bread was so simple to make? Homemade Herbed Focaccia is a classic Italian bread that rises easily and bakes beautifully at home. The dough is studded with garlic powder, oregano, basil, Mural of Flavor, black pepper and salt. After rising, it's brushed with olive oil and baked until crisp and delicious. This focaccia is the perfect bread to enjoy alongside an Italian feast!

Prep Time 35

Cook Time 25

Rise Time 30

Total Time 1 30

Servings loaf

Calories 125kcal

Ingredients

1 ¾ cup all-purpose flour
1 cup whole wheat flour
1 teaspoon granulated sugar
¼ teaspoon kosher salt plus 1/8 teaspoon
2 teaspoons active dry yeast
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon Mural of Flavor
1 teaspoon black pepper
1 ¼ cup hot water
2 tablespoons extra virgin olive oil plus 2 teaspoons

Instructions

Spray a jelly roll pan with a nonstick baking spray, and set aside.
In a large bowl, combine the flours with the seasonings—garlic powder, oregano, basil, Mural of Flavor and black pepper.
In a separate bowl or a liquid measuring cup, combine the hot water, salt and sugar. Stir until the sugar has dissolved and the salt has dissipated into the water.
When the water is warm to touch (but not scalding), add the active dry yeast. Let the ingredients sit until the yeast blooms. (It will start to become fizzy in about 10ish minutes.)
When the yeast has bloomed, pour the wet ingredients into the dry ingredients.
Stir the ingredients together until the dough has become smooth. This will take a little while... and I like to do this step in my stand mixer because I can use the bread hook, and let the mixer do all the work. If you don't have a stand mixer, you can stir the ingredients together, then knead it by hand.
Once the dough is incorporated and kneaded, spread it out on the prepared baking sheet. Let it rise for 30 minutes. The dough will be thick and hard to spread out.
Using your fingers, create divots in the dough.
Top bread with 2 teaspoons extra virgin olive oil and 1/8 teaspoon salt.
Bake at 450°F for 25 minutes or until top is golden brown.
Let cool for 10 minutes, slice the bread into 12 evenly cut pieces and enjoy!

Notes

The water should not be scalding hot. Why? It will kill the yeast, and your bread won't rise. As a rule of thumb, I like the water to be hot enough so the salt and sugar can dissolve. Once you can comfortably dip a finger into the water and let it stay for a few moments, it's safe to add the yeast.

Nutrition