Bread makes me lose all self control…no way around it. It’s always been a vice of mine that can’t be satisfied until I gorge on a freshly baked loaf (and might I add, it’s a vice I indulge as frequently as I can!). What can I say? I just love the crisp exterior and pillowy bready goodness inside. If I’m ever stranded on an island with no help in sight, leave me mountains of fresh bread and I might not even notice I’m lost. Or if I do, I probably won’t care. I’m that addicted. Mmm! Love me some bread!

Recently it felt like I was going through bread withdrawals, so I decided to make some. Since I hadn’t had focaccia in a while, I knew it would be the perfect recipe to dream up and share with all of you (…and my parents, since I was making it for dinner haha). Fresh herbs make this recipe special, although I’m sure dried would be great too. The beautiful fragrance of rosemary, basil, thyme, and oregano perfume your hands and house as it bakes. Then, because I can never say no to garlic, I sneak some into the dough to give the great flavors even more complexity. After it’s topped with tomatoes and Parmesan, well…I’m in heaven and you will be too.

This recipe bakes so light, but with the amazing crispness that only focaccia has. When you’re making this recipe, here’s a secret: don’t forget the light dusting of sea salt on top. You get a salty bite that tastes rustic, yet gourmet. You need to try this focaccia out and make it a staple in your household. Let me know what you think in the comments below!

**Try dipping in balsamic/oil or using as sandwich bread**

 

1 package yeast

1 tablespoon sugar

1 cup water (warm)

2 3/4 cup flour

3 garlic cloves (minced)

1 tablespoon fresh thyme

1 tablespoon fresh oregano (chopped)

1 tablespoon fresh rosemary (chopped)

1 teaspoon fresh basil (chopped)

1 1/2 teaspoon salt

4 tablespoons extra virgin olive oil

1 tomato (sliced)

1 tablespoon grated Parmesan

Coarse sea salt (to taste)

 

Dissolve sugar in the warm water. Add yeast. Set bowl in a warm place. Proof for 10 minutes (or until foamy).

In a large bowl mix together the flour, salt, garlic, thyme, oregano, rosemary, basil, and 2 tablespoons of oil. Add yeast mixture. Knead for 5 minutes, or until dough comes together. Cover bowl with a towel and set in a warm place to rise until double in bulk (roughly 1 hour).

Stretch dough into a greased 13×8 inch pan. Cover with towel and allow to rise for another hour.

Preheat oven to 450 degrees Fahrenheit.

Press tomato slice gently into dough. Drizzle with remaining oil and lightly brush to coat. Sprinkle with Parmesan cheese and desired amount of sea salt.

Bake for 22-25 minutes, or until golden. Cool slightly before slicing. Enjoy!

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