This homemade focaccia bread recipe is delectable and straightforward to prepare. The bread is rich and chewy, infused with the flavors of oregano, rosemary, garlic, olive oil, and sea salt.

Fill your kitchen with the smell of this super simple and delicious fresh baked bread.

Choose your favorite toppings and enjoy the best focaccia ever.

Ingredients

1 1/2 cups (360 mL) lukewarm water

1 packet yeast

1 tbsp honey

3 2/3 cups (460 g) bread flour or all purpose flour

3 tsp sea salt

1/2 cup (100 mL) olive oil, divided

2 tsp minced garlic

1/3 cup  dried oregano + rosemary

Pinch of sea salt

Toppings: cherry tomatoes

Directions

in a small bowl, combine the water, yeast and honey, mixing for 10 seconds with a wooden spoon.

Cover and let rest for 10 minutes.

In a large bowl, whisk together the flour and sea salt.

Add in the bloomed yeast, and use a wooden spoon to mix until the dry ingredients are just combined.

Then add in 1/4 cup (50 grams) of the olive oil, and mix again, using your hands if needed, until you form a a dough ball and the olive oil is worked into the dough.

Cover the bowl tightly and place it in the fridge leave it there to rise overnight.

Next day, remove from fridge, and remove the cover.

Grease your hands and gently deflate the dough by lightly pulling the dough away from the bowl and down into the bottom of the bowl.

Now lift one corner of the dough and stretch it upwards.

Fold the stretched corner over the dough ball. Now turn the bowl to the left and repeat.

Repeat this until you’ve done this for four corners of the dough ball.

Grease the baking sheet with olive oil and place the dough.

Cover the baking sheet and let the dough rest for 2 hours.

In the meantime, in a small bowl compine the remaining olive oil with the oregano, rosemary and garlic. Whisk together and set aside to infuse.

After 2 hours, lightly grease the tops of your fingers and gently poke your finger tips into the dough to create dimples.

Place your desired toppings on top of the focaccia.

Gently pour the 2/3 of the olive oil mixture over the toppings, making sure to evenly distribute the olive oil over the bread.

Top with a pinch of sea salt.

Place the focaccia into the oven to bake at 400 F for 22-25 minutes, or until the top of the focaccia is lightly golden.

Remove from the oven, brush with the remaining olive oil and allow the focaccia to cool for 10 minutes. Slice, serve, and enjoy!