Fresh Herb Focaccia Recipe (Olive Oil Yeast Bread)
This fresh herb focaccia recipe gives you a soft, olive-oil-rich yeast bread with a simple workflow. You’ll let the dough rise, press it into an oiled pan, dimple the surface, then finish with herbs and coarse salt before baking. The ingredients are straightforward and the how-to steps are easy to follow—great for breakfast, alongside soup, or sliced for sandwiches.
Ingredients
1. For the dough
2. For the topping
Step-by-Step Method
Activate the yeast
Pour the warm water into a bowl. Stir in the sugar and yeast. Let it sit 5–10 minutes until foamy so you know the yeast is working.
Mix and knead the dough
Combine the flour and table salt. Add the yeast mixture and a portion of the olive oil. Knead about 8–10 minutes until the dough is smooth and slightly tacky.
First rise
Place the dough in a lightly oiled bowl and cover. Let it rise in a warm spot for about 60 minutes, until noticeably puffed.
Oil the pan and stretch the dough
Coat a baking sheet generously with olive oil. Set the dough on the pan and gently press and stretch it toward the edges. If it springs back, rest it 10 minutes and continue.
Dimple and top
Use your fingertips to make dimples all over the surface. Drizzle with the remaining olive oil. Scatter the fresh herbs, then sprinkle with coarse salt (and an optional pinch of extra coarse salt).
Bake
Bake in a preheated 220°C oven for 20–25 minutes, until the top is golden and the edges have color.
Cool slightly and serve
Let the focaccia rest in the pan for 10 minutes. Slice and serve warm, or use it as a sandwich bread.