There’s no bread quicker and tastier to make than the Mixed Herb Focaccia. This focaccia comes with an amazing aroma and flavour, and the best part? It comes together so quickly!
The making of this Mixed Herb Focaccia is rather effortless, especially if you have an electric mixer to knead the dough. All you will need to do is to mix the ingredients, knead twice and to proof it. Therefore, this recipe is also perfect for any beginners who are embarking on their journey to make bread.
Then, let the ingredients such as the herbs, spices and olive oil do their job to bring out the best flavours! Additionally, there are many ways you can go about flavouring by changing the choice of herbs. Therefore, I used McCormick spices and herbs including the oregano leaves, rosemary leaves and black pepper. Since these herbs are packed full of flavours, a little goes a long way in to produce a tasty end result.
Once you’re done with your Mixed Herb Focaccia, consider serving them with dips! For myself, I served them with olive oil, balsimic vinegar, and gochujang (Korean red chilli paste). This fluffy and crunchy bread goes so well with the different condiments.
Mixed Herb Focaccia Recipe
by Javier Tan October-23-2022
This fluffy and cruncy Mixed Herb Focaccia comes with an amazing aroma and flavours. Serve with olive oil, balsimic vinegar or gochujang!
2 and 3/4 Cups or 400g of Bread Flour
2 Tbspn + 1 Tsp or 30g of Caster / White Sugar
1 and 1/2 Teaspoons or 7g Instant Dry Yeast
1 Teaspoon or 4g Table Salt
Approx. 1 Tablespoon of Rosemary Leaves (McCormick)
Approx 1. Tablespoon of Oregano Leaves (McCormick)
Black pepper, to taste (McCormick)
1/3 Cup or 60ml of Olive Oil
1 Cup or 240ml of Water
Firstly, mix the dry ingredients (bread flour, sugar, salt, rosemary, oregano and black pepper). Then, distribute the yeast evenly and mix in.
Next, create a well in the centre and pour in the water and approx 30 to 40ml of the olive oil.
Knead for about 5 minutes on low-speed using an electric mixer until all ingredients come together.
Then, rest the dough for 10 minutes.
Subsequently, knead the dough for another 5 – 7 minutes on medium-speed until dough is sticky and can form a ball.
Coat your baking tray (I am using 10-inch round) with olive oil and transfer your dough in. Spread the dough evenly to form an even layer.
Cover and proof for about 30 – 45 minutes or until the dough is about 1.5x its original size. Nearing the last 5 minutes, preheat your oven to 200 degrees C.
Next, lightly oil your fingers and create “dimples” in the bread by pressing your fingers in. Top off with more herbs if desired.
Bake the focaccia until puffed up and golden brown or for 21 – 26 minutes at the same 200 degrees C.
Serve and enjoy!
Prep time: 1 hour
Cook time: 2
Total time: 1
Yield: 1 amazing Mixed Herb Focaccia
If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
Best eaten on the day itself and right after it’s done. If re-heating, warm focaccia up for 5 – 10 minutes at 140 degrees C.
Feel free to ask if you have any questions. Will try to help soonest!