Mediterranean Herb Focaccia Recipe

Want to bake perfect Mediterranean herb focaccia? Here's how:

• Use high-quality olive oil for flavor and texture.
• Pick the right flour: Bread flour for chewiness or all-purpose flour for tenderness.
• Add fragrant herbs like rosemary, oregano, or thyme.
• Mix dough with proper hydration (360-400ml water per 500g flour) for airy texture.
• Proof at room temperature (1-2 hours) or use cold fermentation (12-24 hours) for deeper flavor.
• Create signature dimples, drizzle olive oil, and bake at 425°F for 20-25 minutes.

This guide breaks down every step to help you master focaccia at home, from ingredients to troubleshooting common baking issues.

Focaccia Bread with Tuscan Herbs Olive Oil

Key Ingredients

Mediterranean focaccia stands out thanks to three main factors: the type of flour, the quality of olive oil, and the choice of herbs.

Types of Flour

Your flour choice directly affects focaccia's texture. Bread flour (with 12-14% protein) leads to a chewier texture and stronger gluten development. On the other hand, all-purpose flour (10-12% protein) results in a more tender crumb that's slightly less chewy ^[2][6]. Combined with olive oil, which helps retain moisture, these flours create the signature texture of focaccia.

Choosing Olive Oil

When selecting olive oil, focus on these qualities:

• Cold-pressed: Retains natural flavors and nutrients.
• Low acidity (under 0.8%): A marker of high quality.
• Fresh harvest: Guarantees better taste and aroma.
• Dark glass bottle: Shields the oil from light damage ^[1][5].

Mediterranean Herbs

Herbs play a key role in flavoring focaccia. Each herb brings its own unique taste:

• Rosemary: Offers a classic, pine-like aroma.
• Oregano: Adds an earthy, sweet note.
• Thyme: Brings a subtle floral hint.
• Sage: Delivers a lemony, earthy flavor.
• Basil: Provides a peppery, fresh kick ^[4][6].

If using dried herbs, reduce the amount to one-third of what you'd use with fresh herbs ^[3]. These herbs infuse their aroma into the dough during proofing and baking, setting the stage for the next steps.

Making the Dough

Creating focaccia dough is all about getting the hydration and gluten development just right. This ensures the dough can hold the herb flavors while achieving that classic airy texture.

Mixing Methods

You can mix the dough using either a stand mixer or by hand. Here's how each method works:

• Using a stand mixer:
  • Combine all ingredients in the mixer's bowl and use the dough hook on low speed for 1-2 minutes until everything comes together.
  • Increase to medium speed and mix for 5-7 minutes until the dough is smooth and elastic. Add your chosen herbs during this step.
  • Test the gluten development with a windowpane test^[1][4].
• Mixing by hand:
  • Start by mixing the dry ingredients in a bowl. Add the wet ingredients and stir with a wooden spoon until you get a shaggy dough.
  • Knead the dough on a floured surface for 8-10 minutes until smooth.

This dough should feel wetter and stickier than standard bread dough. Aim for 360-400ml of water per 500g of flour to achieve the right hydration level^[1][2].

Proofing Time and Temperature

Proofing is where the magic happens, building flavor and texture. Choose between two methods:

During proofing, the dough should double in size.

Pan Preparation

1. Use a 9x13 inch aluminum or steel pan (avoid dark pans, as they can overheat the dough).
2. Generously coat the pan with 2-3 tablespoons of olive oil.
3. If you prefer easier cleanup, line the pan with parchment paper.

Once the dough is in the pan, gently stretch it toward the edges. If it resists, let it rest for 10-15 minutes before trying again to avoid tearing the structure^[1][4].

sbb-itb-4066b8e

Shaping and Baking

Creating Dimples

Once your pan is ready (as outlined earlier), it's time to shape the dough by making those signature dimples. To keep things smooth, coat your fingertips with olive oil to avoid sticking. Then, press firmly into the dough, creating deep indentations about 1/2 to 3/4 inch deep across the surface. These dimples help the dough bake evenly and soak up all that delicious olive oil.

Finish by drizzling a generous amount of olive oil over the dimpled dough.

Topping Options

Take the herb combinations mentioned earlier to the next level with these pairing ideas:

When adding toppings, gently press them into the dimples so they stay in place during baking.

Baking Instructions

Preheat your oven to 425°F (220°C) and position the rack in the middle. This step works in tandem with the earlier pan preparation process.

• Bake for 20–25 minutes in total.
• Rotate the pan halfway through for even baking. The bread is done when it turns a deep golden brown and reaches an internal temperature of 190–200°F (88–93°C).

For a crispier finish, crank up the heat to 450°F (230°C) during the last 5 minutes. To get a perfect crust while keeping the inside soft, place a pan of hot water on the bottom rack for the first 10 minutes of baking.

Let the bread cool completely before slicing to lock in its texture.

Common Problems and Solutions

Even with solid preparation, baking issues can pop up. Here's how to address some common problems:

Dense or Undercooked Bread

This usually comes down to three key factors:

• Underproofed dough: Make sure the dough has doubled in size before baking.
• Poor gluten development: Knead thoroughly to build the gluten structure.
• Incorrect oven temperature: Use an oven thermometer to ensure accuracy.

Keep an eye out for a heavy texture or a dense crumb lacking air pockets. Also, make sure all your ingredients are at room temperature before starting ^[1][2].

Preventing Soggy Bottom

Herb Burning Prevention

Burnt herbs can mess with both the flavor and look of your focaccia. Here’s how to keep them intact:

• Add Delicate Herbs After Baking: For herbs like basil or parsley, wait until the focaccia is out of the oven.
• Prepare Hardy Herbs Properly: Herbs like rosemary or thyme can handle the heat. Press them gently into the dough and drizzle with olive oil before baking ^[2][4].
• Layer Your Herbs: Mix some herbs into the dough and leave others for the top. This approach protects herbs from burning while enhancing flavor.
• Create a Protective Barrier: Press fresh herbs into the dimples of the dough and coat lightly with olive oil. This shields them from direct heat and helps preserve their taste and texture ^[2][4].

Conclusion

Making Mediterranean herb focaccia that stands out starts with mastering the basics and using top-notch ingredients. A cold-pressed extra virgin olive oil, like Big Horn Olive Oil's Ultra Premium, plays a key role in bringing out the best flavor and texture^[1][5].

Pay attention to the details that make focaccia special - those dimples that hold the herbs and oil are a must^[1][2]. Choosing the right mix of Mediterranean herbs is equally important for achieving the classic flavor profile^[1][2].

Finally, keeping a steady oven temperature is essential for getting that perfect texture^[1][2]. With practice and focus on these elements, you can craft a focaccia that truly celebrates its rich tradition^[1].

Related Blog Posts

• Spring Pairings: Olive Oil and Fresh Herbs
• Why EVOO Elevates Modern Mediterranean Festive Recipes
• Mediterranean Clay Pots: History and Use
• Mediterranean Terroir: Olive Oil Flavor Secrets