Recently, our family went to the charming theme town of Leavenworth for our annual summer family trip. We spent our stay walking and browsing through the shops and eating Bavarian food like German sausages, pork schnitzel and rotisserie-broiled pork hock. We also tasted some herbed tea as well as infused olive oil and balsamic vinegar. One particular balsamic vinegar our family tried and really liked is this garlic cilantro infused aged balsamic vinegar. We loved it so much, we bought one to take home with us. It was very good drizzled over baked salmon and pan fried steak. My youngest son and I decided to make focaccia bread and use this tasty vinegar to dip it with. The focaccia bread we baked was flavored with garlic, rosemary and thyme infused olive oil. The bread smelled so good while it was in the oven baking. We were not disappointed, the bread came out soft, aromatic and very tasty. It is already good on its own but dipping it in the balsamic vinegar makes it even better. Enjoy!
Cooking Tips for Perfect Focaccia
To achieve that perfect focaccia texture, consider your dough’s hydration. A wetter dough will yield a softer, airier bread, while a drier dough can be denser. Use a digital kitchen scale for measuring your ingredients accurately. When kneading, you want to incorporate air without overworking the dough. Allow the dough to rise until it doubles in size, which usually takes about one to two hours depending on the temperature of your kitchen. Lastly, don’t skip the olive oil drizzle on top before baking. It not only adds flavor but also helps create that golden crust.
Serving Suggestions
Focaccia is incredibly versatile, making it a great addition to any meal. Serve it warm with a side of olive oil and balsamic vinegar for dipping, or top it with fresh tomatoes, mozzarella, and basil for a quick bruschetta. It also pairs wonderfully with soups and salads. For a fun twist, consider using it as a sandwich base. Fill it with roasted vegetables, meats, or cheeses for a delightful lunch. Leftover focaccia can be toasted and used for breakfast alongside eggs or avocado. Don’t be afraid to get creative with toppings as well.
Frequently Asked Questions
Can I substitute the fresh herbs with dried ones?
Yes, you can use dried thyme and rosemary instead of fresh. Just remember that dried herbs are more concentrated, so use about a third of the amount.
How should I store leftover focaccia?
Once cooled, wrap the focaccia in plastic wrap or store it in an airtight container at room temperature for up to two days. For longer storage, slice it and freeze it in a freezer bag.
Can I make this focaccia ahead of time?
You can prepare the dough ahead of time and let it rise in the fridge overnight. Just bring it back to room temperature before baking.
What are some tasty toppings for focaccia?
Besides the garlic and herbs, you can add toppings like cherry tomatoes, olives, or even cheese. Just sprinkle them on top before baking for extra flavor.
What should I do if my dough isn’t rising?
Make sure your yeast is fresh and your water is warm, not hot. If your kitchen is cold, try placing the dough in a warm spot, like near the oven or in a turned-off microwave.
Easy Focaccia Bread
Ingredients
- ½ cup olive oil
- 2 garlic cloves finely chopped
- 1 tbsp chopped fresh thyme or 1 tsp dried thyme
- 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
- 1/4 tsp black pepper
- 1 cup warm water
- 2 1/4 tsp active dry yeast 1 envelope
- 1/4 tsp honey
- 2 1/2 cups all purpose flour
- 1 tsp salt
Instructions
- In a cold medium saucepan or skillet, combine olive oil, garlic, thyme, rosemary and the black pepper. Place pan over low heat then cook, stirring occasionally 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast and honey. Stir a few times then let sit for 5 minutes. Now, add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- After 1 hour, heat oven to 450 degrees F (230 degrees C). Then, use two tablespoons of the remaining garlic-olive oil mixture to oil a 9X13 inch baking pan.
- Transfer dough to the pan then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly then bake 15 to 20 minutes or until golden brown. Transfer focaccia bread to a cooling rack and cool.
Notes
Nutrition
Hi Ms. Liza,
Made this just now and it turned out so well!
Thank you for the recipe 🙂
You’re welcome Aivee!
“4. After 1 hour, heat oven to 450 degrees F (230 degrees C). Then, use two tablespoons of the remaining garlic-olive oil mixture to oil a 9X13 inch baking pan.”
Is this pre-heating the oven? if so for how long? remember in your #5 you still will do 20 mins for the second rise. so does this mean we will have to pre-heat the oven at that temp 450 deg f for 20 mins or are you referring to the actual baking temp?
Pastry Chef here.
Hi Ramon,
Yes, you have to preheat the oven to 450 degree F. I don’t know how long it takes to preheat the oven. In step 5, you have to let the dough rise for 20 minutes and then bake it in the preheated oven for 15-20 minutes or until golden brown.
Focaccia is usually baked in high temp. Preheat 230 and bake it in 230celcius. That’s it’s