Olive Herb Focaccia Recipe

Flour: The base of the dough, providing structure and texture.

Yeast: Helps the dough rise, creating a light and airy texture.

Water: Activates the yeast and combines with the flour to form the dough.

Salt: Enhances the flavor of the bread.

Olive oil: Adds richness and helps create a crispy crust.

Olives: Provide a savory, briny flavor that complements the herbs.

Fresh rosemary: Adds a piney, aromatic flavor to the focaccia.

Fresh thyme: Contributes a subtle earthiness that pairs well with the other ingredients.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a focaccia that is both chewy and airy. Additionally, when dimpling the surface, press your fingers deeply into the dough to create pockets that will hold the olive oil and herbs, enhancing the flavor and texture of the final product.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and doesn't need to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for baking.

• sliced pitted olives - Substitute with sun-dried tomatoes: Sun-dried tomatoes can add a different but equally delicious flavor and texture to the focaccia.

• chopped fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities as it has a more concentrated flavor.

• chopped fresh thyme - Substitute with dried thyme: Dried thyme can also be used in smaller quantities due to its stronger flavor.

• Allow the focaccia to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, wrap the focaccia tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness for up to 2 days at room temperature.

• If you want to keep the focaccia fresh for a longer period, store it in the refrigerator. Wrap it in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh for up to a week.

• To freeze the focaccia, first cut it into individual portions. This makes it easier to thaw and reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place the wrapped pieces in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag to prevent freezer burn.

• Label the freezer bag with the date so you can keep track of how long the focaccia has been stored. It can be frozen for up to 3 months.

• When you're ready to enjoy the focaccia, thaw it at room temperature for a few hours or overnight in the refrigerator.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed focaccia on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through.

• For a crispier texture, remove the foil during the last 5 minutes of reheating. You can also drizzle a bit of olive oil on top before reheating for added flavor and moisture.

• If you prefer to use a microwave, place a damp paper towel over the focaccia to keep it from drying out. Heat on medium power for 20-30 seconds per portion, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the leftover focaccia on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the focaccia directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-crisping.

• If you prefer a softer texture, wrap the focaccia in a damp paper towel and microwave it on medium power for 30-45 seconds. Be cautious not to overheat, as this can make the bread chewy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• To retain the herbs and olive oil flavors, drizzle a bit of olive oil over the focaccia before reheating using any of the above methods. This will help refresh the bread and enhance its taste.

• Mixing bowl: A large bowl used to combine the flour, yeast, and salt, and later to mix in the warm water and olive oil.

• Measuring cups: Used to measure the correct amount of flour and water.

• Measuring spoons: Used to measure the salt, olive oil, rosemary, and thyme.

• Wooden spoon: Useful for mixing the dough ingredients together before kneading.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth and elastic.

• Oiled bowl: A bowl lightly coated with olive oil to place the dough in for rising.

• Plastic wrap or kitchen towel: Used to cover the bowl while the dough is rising.

• Baking sheet: A flat sheet where the dough will be spread out and baked.

• Oven: Preheated to 400°F (200°C) for baking the focaccia.

• Knife: Used to chop the fresh rosemary and thyme.

• Cutting board: A surface for chopping the herbs.

• Olive pitter: Optional, but useful for pitting the olives if they are not already pitted.

• Pastry brush: Useful for drizzling olive oil over the top of the dough before baking.

• Cooling rack: A rack to place the focaccia on after baking to cool down.

Use a stand mixer: Save time by using a stand mixer to knead the dough instead of doing it by hand.

Pre-slice olives: Buy pre-sliced olives to avoid the extra step of slicing them yourself.

Pre-chop herbs: Use pre-chopped rosemary and thyme to speed up the preparation process.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.