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Herbed Focaccia

So easy to make with a food processor, which chops the herbs while forming the dough.

Course Appetizer, Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Servings 10 large squares or 20 small squares

Ingredients

  • 4 sprigs rosemary or sage
  • teaspoons dry yeast (one envelope)
  • Extra virgin olive oil
  • Up to 3½ cups bread flour or all-purpose flour
  • Coarse sea salt or kosher salt

Instructions

  1. Pluck or slide herb leaves off stems. If sage leaves are large, cut in ribbons.
  2. Combine yeast and 2 tablespoons oil with 1 1/3 cups lukewarm water in a small bowl.
  3. Combine 3 cups flour, 2 teaspoons salt and half of herb leaves (about 2 tablespoons) in a food processor bowl.* Whir briefly to mix.
  4. Add yeast mixture to flour mixture. Mix on medium speed for 1 full minute; the food processor will chop the herbs as well as form the dough. Add additional flour as needed for a dough that pulls away from sides and is only slightly sticky.
  5. Smear a large bowl with a little olive oil. Place dough inside and allow to rise at room temperature for 1 to 2 hours (or refrigerate for a slower rise), until doubled in size.
  6. Lightly coat a baking sheet (10 ½ in. x 15 ½ in.) with olive oil. Press dough into pan, making sure it touches all sides (if dough resists, allow it to rest for a few minutes and try again). Cover and let dough rise again until doubled, about 1 hour.
  7. Preheat oven to 425F. Brush dough with olive oil (about 1 tablespoon). Dimple dough by pressing with fingertips to make small cavities. Pick up pinches of herbs with thumb and forefinger and press into cavities.

  8. Bake in lower third of oven until browned on both sides, about 25 minutes (check after 15 minutes and move to an upper shelf if top is not browning).
  9. Slide focaccia onto a cutting board. Using a large knife, cut in serving-sized squares.

Recipe Notes

*A mixing bowl with dough hook can also be used. If so, chop herbs in advance.

Variation:

Split focaccia squares and fill with mortadella, salami or prosciutto slices.