Tuscan Herb Focaccia Bread

November 9, 2020

Tuscan Herb Focaccia Bread at The Little Shop of Olive Oils

There’s something incredibly satisfying about baking bread at home, especially when it doesn’t require a lot of fuss. This Tuscan Herb focaccia is one of those recipes that feels impressive but is actually very forgiving — perfect for anyone who loves good bread and good olive oil.

The dough rests overnight, slowly developing flavor, and the real star shows up right before baking. Tuscan Herb Olive Oil is worked into the dough, poured generously over the top, and pressed into every dimple so the bread bakes up crisp on the outside and soft and airy inside.

Finished with flaky sea salt, this focaccia is wonderful on its own, served warm with olive oil for dipping, or alongside soups, salads, and pasta. It’s the kind of bread that disappears quickly and makes the kitchen smell amazing while it bakes.

Simple ingredients, good olive oil, and a little patience — always worth it.

Tuscan Herb Focaccia Bread

A soft, airy focaccia made with Tuscan Herb olive oil, finished with flaky sea salt and baked until golden and crisp.

Author: https://shopevoo.com
Prep Time: 15 minutes
Servings: 8-10
Category: Side Dishes

Ingredients

4 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons instant yeast
2 cups lukewarm water
Butter or oil, for greasing
4 tablespoons Tuscan Herb Olive Oil (plus more for drizzling)
Flaky sea salt

Directions

In a large bowl, whisk together flour, salt, and yeast. Add water and mix until a sticky dough forms.
Lightly rub dough with Tuscan Herb olive oil. Cover and refrigerate for at least 12 hours.
Line a 9×13 pan or two 8–9 inch pie plates with parchment or grease well.
Add 2 tablespoons olive oil to the pan(s).
Remove dough from refrigerator. Using two forks, gently deflate and form into a rough ball. Divide if using two pans.
Place dough into prepared pan(s), rolling to coat in oil. Rest at room temperature for 3–4 hours.
Preheat oven to 425°F. Drizzle dough with additional olive oil.
Oil your hands and press fingers straight down to create deep dimples, gently stretching dough to fill the pan. Sprinkle with flaky sea salt.
Bake 25–30 minutes until golden and crisp underneath. Cool on a rack for at least 10 minutes before slicing.

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