Herbed Focaccia Bread
Soft and pillowy this is the best herbed focaccia bread recipe! An Italian classic this herby bake is slathered inside and out with olive and topped with woody herb flavors. One my favorite recipes and best when dunked in olive oil seasoned with flaky sea salt.**This recipe does require an overnight preferment.
Equipment
- Stand mixer
Ingredients
Biga preferment
- 142 g Bread flour
- 1 pinch Active dry yeast
- 106 g Water
Focaccia dough
- 1 ¼ tsp Active dry yeast
- 345 g Water Lukewarm
- 38 g Olive oil
- 454 g Bread flour
- 14 g Kosher salt
- 1 sprig-ish Fresh rosemary
- 10 leaves-ish Fresh sage
- 3-4 Sprigs-ish Thyme
- ½ tsp Crushed red pepper flakes
- 1 tsp Sea salt
Instructions
To prepare the Biga preferment
- Mix together all three ingredients by hand. It will be fairly stiff. Cover and allow to sit overnight.
To prepare the focaccia:
- Whisk together the yeast, water, and olive oil in the bowl of a stand mixer with a paddle attachment.
- Add in the preferment, bread flour, and salt and paddle on low until a dough comes together (about 2 minutes). Increase the speed to medium and paddle until the dough becomes shiny, “cleans” the side of the bowl, and until the bread windowpane is formed (about 10-15 minutes).
- Transfer to your baking vessel lined with olive oil (the dough is very sticky!), and cover. Allow to proof for one hour.
- Do a trifold (fold over one third then the rest onto itself) and flip over, cover, and allow to rest for another 45 minutes.
- Do another trifold and flip, and allow to rise for another 30 minutes.
- Loosely shape into the corners of the pan, and allow to rest in the pan covered for 30 more minutes. Preheat the oven to 475°F and chop the herbs.
- Shape the dough again with your fingers lightly and loosely spreading it out on the pan. Don’t worry if it doesn’t stay in the shape you want, and certainly don’t force it.
- Spread some extra olive oil on top and press your fingers into the dough. Sprinkle the sea salt, herbs, and crushed red pepper flakes.
- Bake for 20-24 minutes rotating halfway through until it is a deep golden brown. If you’re not sure if it’s done, stick a thermometer in the center, it should be at least 180°F.
- Allow to cool completely before slicing and enjoying.
Nutrition
Calories: 2337kcalCarbohydrates: 442gProtein: 75gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 9436mgPotassium: 764mgFiber: 21gSugar: 3gVitamin A: 649IUVitamin C: 5mgCalcium: 238mgIron: 8mg
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