Fresh Herb Focaccia Recipe (Yeast Bread with Olive Oil)
This fresh herb focaccia recipe allows you to make a soft yeast bread kneaded with olive oil. When the dough has risen, you press it on the tray, make a depression on the surface, sprinkle herbs and coarse salt on it and bake it. The ingredients are few, the how-to steps are clear; You can use it for breakfast, with soup or as sandwich bread.
Ingredients
1. For the dough
2. For topping
Step-by-Step Method
Wake up the yeast
Pour the warm water into a bowl. Add sugar and dry yeast and mix. Let it foam for 5–10 minutes; Thus, the dough rises more safely.
Knead the dough
Add fine salt to the flour and mix. Add the yeast mixture and some of the olive oil. Knead for 8-10 minutes until the dough is slightly sticky and comes together.
First fermentation
Place the dough in a lightly oiled bowl and cover it. Let it rest in a warm place for about 60 minutes until its volume increases significantly.
Prepare the tray and spread the dough
Grease the baking tray generously with olive oil. Put the dough on the tray and gently press it, bringing it closer to the corners. If it gathers back too much, let it rest for 10 minutes and spread again.
Make holes and sweeten the top
Make indentations all over the dough with your fingertips. Drizzle with remaining olive oil. Sprinkle fresh herbs and add coarse salt (a pinch of coarse salt if you want).
Bake
Bake in a preheated 220°C oven for 20–25 minutes, until golden brown. When the edges turn brown, take it out of the oven.
Let it rest and serve
Let the focaccia rest on the tray for 10 minutes. Slice it while it's warm; Use it for breakfast, with soup or as sandwich bread.