


Focaccia bread is one of those typical Italian bakes, that are perfect for a bbq – even though they were originally meant to be eaten for breakfast I read ;)
Well – I could eat it for breakfast, lunch and dinner! This one here is based on a classic recipe but enhanced with some more herbs than usual. Why just use rosemary, if there are so many delicious herbs out there (in my balcony herb garden)? ;)
There is a simple trick to get all the good flavors into the bread and not only on top – use the herbs to make a flavored oil and use some of that oil for the dough – that makes the focaccia super delicious! Grab a glass of wine, some salami or ham and enjoy! The recipe is part of a collection of herb recipes (all in German) that you can download here. Have a look, there are some more you might like :)
Note: If you have leftover herbs and you don’t want to throw them away, you can easily dry them – they will loose some flavor but are still very good to use. Better option though is to cut them finely and freeze them with olive oil in a ice cube form. They keep more of their flavors and with the oil in small portions easy to use for a lot of dishes.

INGREDIENTS / ZUTATEN
For the herb oil:
1/3 cup (90 ml) olive oil
2 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped finely
For the dough:
2 1/4 cups (300g) bread flour
0.7 oz. fresh yeast
2/3 cup (150ml) lukewarm water
1 tbsp. sugar
1/2 tsp. salt
2 tsp. lemon zest (of an organic lemon)
For the topping:
4 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped coarsely
1 tsp. lemon juice
flaky sea salt
Für das Kräuteröl:
90ml Olivenöl
2 EL gemischte Kräuter (z.B. Thymian, roter Basilikum, Rosmarin, Bärlauch, Oregano), fein gehackt
Für den Teig:
300g Mehl (Type 550)
1/2 Würfel (21g) frische Hefe
150ml lauwarmes Wasser
1 EL Zucker
1/2 TL Salz
2 TL Abrieb einer Bio-Zitrone
Für den Belag:
4 EL gemischte Kräuter (z.B. Thymian, roter Basilikum, Rosmarin, Bärlauch, Oregano), grob gehackt
1 TL Zitronensaft
grobes Meersalz


DIRECTIONS / ZUBEREITUNG
2. Add the flour to a large bowl and make a well in the middle. Add fresh yeast, sugar and water and mix with some of the flour until the yeast has dissolved mostly. Cover with a kitchen towel and let rise in a warm place for about 15 minutes.
3. Take 3 tablespoons of the herb oil and add together with the salt and lemon zest to the bowl and knead all (for about 10 minutes) until you get a nice smooth dough. Cover again with the kitchen towel and let rise for about 40 minutes – the size should double.
4. Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and knead again briefly. Cover and let rest for about 5 minutes. Roll out the dough to the size of the baking sheet (or cut in half and roll out the two pieces accordingly), cover and let rise for another 10 minutes. Dimple the bread lightly with your finger tips. Mix the remaining herb oil with the lemon juice and spread evenly on top of the dough. Sprinkle with the coarsley chopped herbs and let rise for 10 minutes.
5. While the dough is rising a last time, preheat the oven to 350˚F (180°C). Bake the focaccia(s) in the lower part of the oven for 20-25 minutes until slightly golden brown on top. Take out of the oven and sprinkle with flaky sea salt.
2. Für den Teig das Mehl in eine große Schüssel geben und in die Mitte eine Mulde drücken. Die Hefe hineinbröckeln und mit dem lauwarmen Wasser, Zucker und etwas vom Mehl vom Rand zu einem Vorteig verrühren. Mit einem Küchentuch abdecken und an einem warmen Ort etwa 15 Minuten gehen lassen.
3. 3 EL des Kräuteröls, Salz und abgeriebene Zitronenschale in die Schüssel geben und alles in etwa 10 Minuten zu einem glatten Teig kneten. Den Teig abdecken und etwa 40 Minuten an einem warmen Ort gehen lassen – das Volumen sollte sich verdoppelt haben.
4. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig auf einer bemehlten Fläche kurz durchkneten, wieder abdecken und 5 Minuten ruhen lassen. Den Teig auf die Größe des Backblechs ausrollen (oder halbieren und entsprechend groß ausrollen) und noch einmal abgedeckt 10 Minuten ruhen lassen. Mit den Fingern kleine Vertiefungen in den Teig drücken. Das verbliebene Kräuteröl mit dem Zitronensaft mischen und gleichmäßig auf dem Teig verteilen. Mit den grob gehackten Kräutern besteuen und für weitere 10 Minuten gehen lassen.
5. Während der Teig das letzte mal geht, den Ofen auf 180°C (350°F) vorheizen. Das Backblech in den unteren Bereich des Ofens schieben und für 20-25 Minuten goldbraun backen. Herausnehmen und mit grobem Meersalz bestreuen.



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Here is a version of the recipe you can print easily.
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Herb Focaccia Bread
- Prep Time: 80
- Cook Time: 25
- Total Time: 120
Ingredients
For the herb oil
- 1/3 cup (90 ml) olive oil
- 2 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped finely
For the dough
- 2 1/4 cups (300g) bread flour
- 0.7 oz. fresh yeast
- 2/3 cup (150ml) lukewarm water
- 1 tbsp. sugar
- 1/2 tsp. salt
- 2 tsp. lemon zest (of an organic lemon)
For the topping
- 4 tbsp. of mixed herbs (e.g. thyme, red basil, rosemary, wild garlic, oregano), chopped coarsely
- 1 tsp. lemon juice
- flaky sea salt
Instructions
- For the herb oil wash the herbs first and dry. Chop finely. Add oil and herbs to a small saucepan or pan and fry over medium heat for about 5 minutes – the oil should be fragrant now, but the herbs should not be burned. Set aside and let cool down.
- Add the flour to a large bowl and make a well in the middle. Add fresh yeast, sugar and water and mix with some of the flour until the yeast has dissolved mostly. Cover with a kitchen towel and let rise in a warm place for about 15 minutes.
- Take 3 tablespoons of the herb oil and add together with the salt and lemon zest to the bowl and knead all (for about 10 minutes) until you get a nice smooth dough. Cover again with the kitchen towel and let rise for about 40 minutes – the size should double.
- Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and knead again briefly. Cover and let rest for about 5 minutes. Roll out the dough to the size of the baking sheet (or cut in half and roll out the two pieces accordingly), cover and let rise for another 10 minutes. Dimple the bread lightly with your finger tips. Mix the remaining herb oil with the lemon juice and spread evenly on top of the dough. Sprinkle with the coarsley chopped herbs and let rise for 10 minutes.
- While the dough is rising a last time, preheat the oven to 350˚F (180°C). Bake the focaccia(s) in the lower part of the oven for 20-25 minutes until slightly golden brown on top. Take out of the oven and sprinkle with flaky sea salt.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 6