Herb Focaccia

Name: Herb Focaccia
Prep time: 30 min
Total time: 16 h 30 min
Yield: 16 - 20 serving(s)
Ingredients: 4 3/4 c. all-purpose flour; 2 tbsp. chopped fresh parsley; 1 tbsp. chopped fresh rosemary; 1 tbsp. chopped fresh sage; 1 tbsp. chopped fresh thyme; 2 1/4 tsp. kosher salt; 1 (1/4-oz.) packet instant yeast (2 1/4 tsp.); 2 1/3 c. warm water (90°F to 100°F); 3 tbsp. olive oil, divided; 1/4 c. plus 2 tbsp. olive oil, divided; 1 tbsp. fresh parsley leaves; 1 tsp. fresh rosemary leaves; 1 tsp. fresh sage leaves; 1 tsp. fresh thyme leaves; 1 tsp. flaky sea salt

It's begging to be dunked in oil and vinegar!

By Leah PerezPublished: Nov 9, 2023

1 Rating

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the pioneer woman's herb foccacia recipe

Will Dickey

Yields:

16 - 20 serving(s)

Prep Time:

30 mins

Total Time:

16 hrs 30 mins

This crispy on the outside, fluffy on the inside herb focaccia is everything that you want in an airy, yeasted loaf. The best part? It's a no-knead bread that's easy as can be! There's no need to dig out the stand mixer or messily flour your countertops. Chopped fresh rosemary, sage, thyme, and parsley are mixed right into the dough that's left to rise in the refrigerator for 12 hours or up to 3 days. It is baked in a 13-by-9-inch pan to accommodate for big gatherings. Bring this Thanksgiving bread to the big feast, or use it to make an amazing leftover turkey sandwich!

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Ingredients

For the dough:

4 3/4 cups
all-purpose flour
2 Tbsp.
chopped fresh parsley
1 Tbsp.
chopped fresh rosemary
1 Tbsp.
chopped fresh sage
1 Tbsp.
chopped fresh thyme
2 1/4 tsp.
kosher salt
1
(1/4-oz.) packet instant yeast (2 1/4 tsp.)
2 1/3 cups
warm water (90°F to 100°F)
3 Tbsp.
olive oil, divided

For the assembly:

1/4 cup
plus 2 tbsp. olive oil, divided
1 Tbsp.
fresh parsley leaves
1 tsp.
fresh rosemary leaves
1 tsp.
fresh sage leaves
1 tsp.
fresh thyme leaves
1 tsp.
flaky sea salt

Directions

1. Step 1For the dough: In a large bowl, whisk together the flour, parsley, rosemary, sage, thyme, salt, and instant yeast. Add the warm water and 2 tablespoons of oil. Using a rubber spatula or a wooden spoon, mix the dough until a sticky dough ball forms.
2. Step 2Drizzle the top of the dough and down the sides of the bowl with the remaining 1 tablespoon of oil. Use a rubber spatula or hands to flip the dough to coat in the oil. Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours or up to 3 days.
3. Step 3For the assembly: Pour ¼ cup of oil into a 13-by-9-inch baking pan. Use a rubber spatula to scrape the dough into the prepared pan, turning to coat with oil. Gently press the dough to stretch it into the corners of the pan. (It is okay if it doesn't completely fill the pan; it will cover more area as it rises). Cover with plastic wrap and let the dough expand and come to room temperature, 3 to 4 hours.
4. Step 4About 45 minutes before you’re ready to bake the focaccia, preheat the oven to 425°F.
5. Step 5Use fingers to dimple the entire surface of the dough, gently stretching the dough, without tearing it, to fill the pan. Sprinkle the surface of the dough with parsley, rosemary, sage, and thyme leaves. Drizzle the surface with the remaining 2 tablespoons of oil. Sprinkle with the flaky salt.
6. Step 6Bake until golden brown, 35 to 40 minutes. Let cool for at least 10 minutes before slicing and serving.

Tip: For a delicious garlicky spin on herb focaccia, make this recipe using the garlic oil from burrata salad. You'll get the wonderful aroma of garlic without the fear of burning whole cloves!

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