Herbed Focaccia With Herbs De Provence Blend

Warm, dimpled focaccia gets an aromatic lift from Herbs De Provence Infused Olive Oil Blend, plus fresh rosemary, thyme, flaky salt, and olive oil for a loaf that smells incredible as it bakes and tastes even better warm from the pan.

Garden Infuzions

Herbed Focaccia With Herbs De Provence Blend

Golden, airy focaccia meets fragrant Herbs De Provence Infused Olive Oil Blend for a bakery-style loaf with crisp edges, soft crumb, and a savory herb finish.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 8 slices

Course: Appetizer, Side Dish, Snack

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 3/4 cups warm water about 110°F
• 1 tablespoon honey
• 4 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1/4 cup Herbs De Provence Infused Olive Oil Blend
• 2 tablespoons olive oil plus more for the pan
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon flaky sea salt
• 1/2 teaspoon black pepper

Equipment

• 1 Large mixing bowl For mixing and rising the dough
• 1 set Measuring cups and spoons For accurate ingredient portions
• 1 9x13-inch baking pan Oiled well for baking
• 1 Kitchen towel or plastic wrap To cover the dough during rising
• 1 Oven Preheated to 425°F
• 1 Cooling rack For brief cooling before serving

Method

 

Instructions

1. 1. In a large bowl, stir together the warm water, honey, and yeast. Let stand for 5 to 10 minutes until foamy.
2. 2. Add the flour, fine sea salt, 1/4 cup Herbs De Provence Infused Olive Oil Blend, and 2 tablespoons olive oil. Mix until a shaggy dough forms.
3. 3. Knead by hand or with a dough hook for 6 to 8 minutes until the dough is smooth and elastic.
4. 4. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
5. 5. Generously oil a 9x13-inch baking pan. Press the dough into the pan, stretching it to the corners. If it springs back, let it rest for 10 minutes and stretch again.
6. 6. Cover loosely and let the dough rise again for 30 to 40 minutes until puffy.
7. 7. Heat the oven to 425°F. Drizzle the top with a little olive oil, then dimple the dough deeply with oiled fingertips.
8. 8. Sprinkle the rosemary, thyme, flaky sea salt, and black pepper over the surface.
9. 9. Bake for 22 to 28 minutes until the top is golden brown and the edges are crisp.
10. 10. Cool for 10 minutes, then cut into squares or strips and serve warm.

Notes

For the best texture, do not rush the rise time. The dough should feel airy before it goes into the oven, and a generous coat of olive oil in the pan helps the bottom and edges bake up beautifully crisp.

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Recipe Tips

• Let the dough rise until it looks puffy and relaxed so the crumb bakes up light.
• Use plenty of olive oil in the pan to help the edges turn deeply golden.
• Dimple the dough firmly with oiled fingertips so the herb oil settles into every pocket.

Serving Suggestions

• Slice and serve with soup, pasta, or a crisp salad.
• Use it as sandwich bread for roasted vegetables or mozzarella.
• Bring it to the table warm with extra olive oil for dipping.

Storage

• Store cooled focaccia in an airtight container at room temperature for up to 2 days.
• For longer keeping, wrap tightly and freeze for up to 2 months.
• Rewarm in a 350°F oven until the crust is lively again.

Variations

• Add thinly sliced olives or red onion before baking for extra savory flavor.
• Finish with grated Parmesan for a richer top crust.
• Swap in fresh basil or oregano if you want a different herb direction.

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