Garlic & Herb Focaccia with Sea Salt & Rosemary

A simple yet flavorful focaccia bread, infused with garlic, fresh herbs, and topped with flaky sea salt and rosemary. Perfect for serving with soups or as an appetizer.

Prep Time

15 minutes

Total Time

4 hours 15-30 minutes (including proofing)

Calories

345 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.29/serving

Season:

🌍 Year-round

Meal Type:

Soup•Bread•Appetiser

Cuisine:

British

Cooking Style:

Quick & Easy

Mood:

Healthy

Ingredients

Servings

400gramsAll-purpose flour(Approximately 3 1/4 cups)

£0.35

7gramsActive dry yeast(1 packet or 2 1/4 teaspoons)

£0.20

300mlWarm water(About 1 1/4 cups, heated to 105-115°F)

60mlOlive oil(1/4 cup, plus more for drizzling)

£0.40

10gramsSalt(2 teaspoons, plus more for topping)

£0.03

3clovesGarlic(Minced)

£0.15

2tablespoonsFresh rosemary(Chopped, plus extra for topping)

£0.40

1tablespoonFresh thyme(Chopped)

£0.35

1tablespoonFresh oregano(Chopped)

£0.30

1teaspoonsFlaky sea salt(For topping)

£0.10

Total Cost

£2.28

£0.29 per serving

Instructions

1.
In a large bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.
2.
Add flour, olive oil (1/4 cup), and salt to the yeast mixture. Stir until a shaggy dough forms.
3.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
4.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.
5.
Preheat oven to 425°F (220°C). Grease a 9x13 inch baking pan with olive oil.
6.
Punch down the dough and transfer it to the prepared baking pan. Gently stretch and press the dough to fill the pan. If the dough resists, let it rest for 5 minutes and then try again.
7.
In a small bowl, combine minced garlic, chopped rosemary, thyme and oregano. Drizzle a generous amount of olive oil over the dough and spread the garlic-herb mixture evenly over the top. Use your fingers to create dimples all over the surface of the dough.
8.
Sprinkle with flaky sea salt and extra rosemary sprigs.
9.
Bake for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped.
10.
Let cool slightly before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (110g)

345 kcal / 1443 kJ

Carbs

45g

17% of RDA

Fat

15g

21% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

1 g

1% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a crispier crust, place a baking sheet on the bottom rack of the oven and pour in a cup of water when you put the focaccia in to bake. This creates steam.

You can substitute dried herbs for fresh, using about 1 teaspoon of each dried herb.

Feel free to customize the herbs and toppings to your liking. Other options include sun-dried tomatoes, olives, or red pepper flakes.

If the dough is too sticky to handle, add a little more flour, one tablespoon at a time. Be careful not to add too much, as this can make the focaccia tough.

The dough can be made ahead of time and stored in the refrigerator for up to 24 hours after the first rise. Just punch it down before placing it in the refrigerator and then let it come to room temperature for about 30 minutes before stretching it into the pan.

Cooking Equipment

Oven

9x13 inch baking pan

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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