Classic Focaccia with Herbes de Provence Olive Oil Recipe at The Little Shop of Olive Oils

Classic Focaccia with Herbes de Provence Olive Oil


For the Dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 2/3 cups warm water (around 110°F)
  • 4 cups all-purpose flour, plus more for kneading
  • 1/3 cup Herbes de Provence olive oil, plus more for drizzling
  • 2 teaspoons salt
  • 1 teaspoon sugar
For the Topping:
  • 1/4 cup Herbes de Provence olive oil
  • 2 tablespoons fresh rosemary
  • Coarse sea salt, to taste


    1. Prepare the Dough:
      • In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes, or until frothy.
      • Add the flour, Herbes de Provence olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms.
      • Transfer the dough to a floured surface and knead for about 10 minutes, or until smooth and elastic. Add more flour if the dough is too sticky.
    2. First Rise:
      • Place the dough in a greased bowl, turning once to coat. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
    3. Shape and Second Rise:
      • Punch down the dough and transfer it to a greased 9x13 inch baking sheet. Stretch the dough out to fit the sheet.
      • Cover and let rise for another 20 minutes.
    4. Preheat the Oven:
      • Preheat your oven to 400°F (200°C).
    5. Add Toppings:
      • Gently press your fingers into the dough to create dimples. Drizzle the top with the remaining Herbes de Provence olive oil. Sprinkle with fresh rosemary and coarse sea salt.
    6. Bake:
      • Bake in the preheated oven for 20-25 minutes, or until golden brown.
    7. Serve:
      • Let the focaccia cool slightly before cutting into pieces. Serve warm or at room temperature.
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