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    You are here: Home / Bread / Rosemary Thyme Focaccia Bread

    Rosemary Thyme Focaccia Bread

    Posted by David (Doggy Daddy) · Leave a Comment

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    Jump to Recipe·Print Recipe
    finished focaccia bread
    Look at that garlicky, herby goodness

    I never used to make bread. I just waited until I visited me mum & dad, yeah, and hoped my mom would bake her amazing bread. So when I moved to Austin, TX, I knew I had to up my game and venture outside of Town Talk (jokes - I prefer multi-grain bread and baguettes), and make my own.

    I love dipping home-baked bread in olive oil + balsamic vinegar + parmesan + salt + pepper. With focaccia, you probably don't even need to do that. It's kind of a one-package deal with everything included.

    Jump to:
    • ✔ Takeaways
    • 📖 Recipe

    Focaccia is great because it is slightly moist, oily, herby, and salty - if you do it right. My fasha won't eat anything with rosemary these days because I totally screwed up a loaf (different type of bread) years back, which had way too much rosemary.

    "Tastes like perfume!" he said... and he was right. As much as I love rosemary, I also had a tough time eating it.

    I'll never again make my fasha anything (except lamb shanks) that contains rosemary.
    - David

    I'll never forgive my dad for not making me a peanut butter treat while he's making stupid bread... But I'll also try that damn bread.
    -Leela Storm

    Fast forward (too many) a few years later and I've gotten better at herb ratios. I don't like to measure things much, but as I get older, I can't remember shit. So, I started to measure some things. And I started to write some shit down... Yeah, here in this damn blog.

    To me, focaccia should only be eaten fresh, within a day or two of baking. This small batch is perfect to curb my carbo-loving bread craving and is a great daytime munchie treat. I tell ya, I coulda finished this whole thing off on my own. Fuhgettaboutit!

    focaccia ingredients
    Basic ingredients
    focaccia bread marinating herbs and garlic
    Grind the rosemary and thyme and add with garlic and oil to marinate
    marinating garlic rosemary thyme garlic olive oil
    Yummy marinating herb oil goodness

    I really wish I had fresh herbs on hand, but dry will do in a pinch. About a tablespoon each of thyme and rosemary ground up with a mortar and pestle works well. Let this marinate for 30 minutes with the oil and garlic if you have the thyme. Ha.

    Prepare another 2+ tablespoons of olive oil and chopped garlic clove for later.

    kneaded focaccia dough ball
    Kneaded dough

    After kneading into a nice bread ball, set it into a bowl and cover with plastic wrap or a towel for an hour - having it double in size.

    focaccia first rise dough
    First rise - about doubled in size

    I use parchment paper, but you can also just use a bare cooking sheet. Spread the dough out until it's nearly ½ inch thick. Press your fingers into the dough all over to create the awesome divots that you see. Cover it with a towel for about 20 minutes - it will rise a bit before going into the oven.

    focaccia second rise dough
    This is after the second rise, ready to go into oven

    After the second rise, drizzle olive oil all over and use a brush to spread it out. Sprinkle with a good helping of Maldon flaked salt.

    focaccia being baked in oven
    Focaccia baking in the oven - nothing fancy here
    finished focaccia bread garlic pepper
    Baste with the marinated olive oil & garlic and cracked pepper

    After about 20 minutes, take that thang out of the oven and, you guessed it, spread on the olive oil and garlic mixture. Add some damn cracked pepper, too, to give it a punch. One last thing - sprinkle a nice bit of Maldon. Crush it in your fingers and make sure it's an even coating.

    This is one you'll want to sample while it's still warm. So good. But let that olive oil and garlic sit in first - about 5 minutes.

    ✔ Takeaways

    • Bread is easy and well worth the time to make & bake
    • You can add as much or little herbs as you like - mix it up and try tarragon, too
    • Even with the olive oil that's added to the bread, I still dip my bits into another small tray of olive oil + salt + pepper
    • Don't make dad rosemary bread
    Print

    📖 Recipe

    Rosemary Thyme Focaccia Bread

    finished focaccia bread
    Print Recipe
    Pin Recipe

    This is a great focaccia snacking bread to curb your carbo-craving. With rosemary, thyme, garlic, and olive oil, you'll be snacking until it's gone.

    • Author: David (Doggy Daddy)
    • Prep Time: 20
    • Cook Time: 20
    • Total Time: 40 minutes
    • Yield: 1 flatbread 1x
    • Category: bread
    • Method: baking
    • Cuisine: Italian

    Ingredients

    Scale
    • 200 grams bread flour
    • 1 tbsp dried rosemary
    • 1 tbsp dried thyme
    • 2 tsp sugar
    • 3 tbsp chopped garlic
    • 6 tbsp extra virgin olive oil (EVOO!)
    • 4 tsp flaked salt (Maldon)
    • 2 tsp active dry yeast
    • 1.5 cups lukewarm water

    Instructions

    Prep

    1. Chop up 1.5 tablespoon of garlic and add to 2 tablespoon of olive oil.
    2. Grind up 1 tablespoon each of rosemary and thyme using a mortar and pestle and add to the garlic and oil.
    3. Let that sit for as long as possible - 20 minutes minimum.
    4. Chop up another 1.5 tablespoon of garlic and add to another 2 tablespoon of olive oil (this will sit until the bread is done baking).

    Dough

    1. Add yeast to a few tablespoon of the lukewarm water and let sit for 5 minutes.
    2. Add the yeast mixture, olive oil herb mixture, 2 teaspoon flaked salt, and flour together and mix until combined - adding more water as needed.
    3. Knead the dough into a soft, spongy ball, and let sit in a covered bowl for 1 hour (or until doubled in size)
    4. Line a ¼ baking sheet with parchment paper and spread out the dough until it's between ¼" and ½" thick.
    5. Use your fingers to push holes in the dough all around like in the photos.
    6. Drizzle all over with olive oil (about 2 tbsp) and use a pastry brush to even it all out.

    Bake

    1. Bake on 400º for 18-24 minutes.
    2. When done, remove from the oven and spread on the remaining marinated olive oil and garlic.
    3. Sprinkle more salt and cracked black pepper on the entire bread.
    4. Let sit for 5 minutes and enjoy 🙂

    Notes

    Cook time will depend on how thick your dough is.

    The amount of salt added depends on you and your lifestyle & diet.

    Share some with friends!

    Keywords: focaccia, bread, herbs, rosemary

    Did you make this recipe?

    Please tag us at @thehotelleela on Instagram and hashtag it #thehotelleela!

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