Name: Seeded Garlic & Herb Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 155 min
Yield: 1 (9x13 inch) focaccia, cut into 12 slices
Cuisine: Italian cuisine
Ingredients: 400 g all-purpose flour; 7 g active dry yeast (1 packet); 300 ml warm water (between 105-115°F (40-46°C)); 65 ml extra virgin olive oil (plus more for drizzling); 10 g sea salt (plus flaky sea salt for topping); 4 pcs garlic cloves (peeled and thinly sliced or roasted); 2 tbsp fresh rosemary (finely chopped); 1 tbsp fresh thyme (finely chopped); 1 tbsp fresh chives (finely chopped); 2 tbsp mixed seeds (such as sesame, poppy, sunflower)

A rustic, golden-brown focaccia bread loaf sits invitingly on a textured wooden board. Its dimpled surface shimmers with olive oil and is generously topped with vibrant fresh rosemary, fragrant thyme, delicate chives, and a delightful crunch of mixed seeds, including sesame, poppy, and sunflower. Sections of tender roasted garlic are visible within the nooks of the bread, promising a burst of savo

Embark on a culinary journey to the sun-drenched landscapes of Italy with this delightful Seeded Garlic & Herb Focaccia. This artisanal bread, rooted in ancient Roman traditions, is a testament to simple ingredients yielding extraordinary flavor and texture. Unlike denser breads, focaccia is celebrated for its ethereal, open crumb and irresistible olive oil-crisped crust. Our rendition elevates this classic by infusing the dough with both fresh rosemary and thyme, imparting a fragrant, earthy essence that beautifully complements the sweet, mellow notes of roasted garlic cloves scattered throughout. A generous sprinkling of mixed seeds—sesame, poppy, and sunflower—adds a delightful crunch and nutty depth, making each bite a symphony of textures. Perfect as an impressive appetizer, a versatile side for hearty soups or vibrant salads, or simply enjoyed dipped in good quality balsamic vinegar and olive oil. Mastering this yeast bread will deepen your appreciation for traditional baking techniques and allow you to explore the wonderful world of artisanal breads at home. Its rustic appearance and intoxicating aroma make it a standout on any table, inviting everyone to tear off a piece and savor the moment. This recipe is a fantastic entry point into artisanal bread-making.

Preparation time: 30 min
Cooking time: 25 min
Total time: 2 hrs 35 min
Servings: 12

Instructions

Preparation

1In a large bowl, dissolve yeast in warm water with a pinch of sugar (optional, helps activate yeast). Let it sit for 5-10 minutes until frothy.
2Add the flour, 1oz (2 tbsp) of olive oil, and 0oz (1.5 tsp) of sea salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
3Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turn to coat, and cover with plastic wrap or a damp towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Baking

1Preheat your oven to 200°C (400°F). Drizzle 2 tablespoons of olive oil into a 9x13 inch baking pan. Transfer the risen dough to the prepared pan.
2Gently stretch the dough to fill the pan. If it resists, let it rest for a few minutes before continuing to stretch. Use your fingertips to create deep dimples all over the surface of the dough.
3Drizzle the remaining olive oil over the dimpled dough. Scatter the sliced garlic, fresh rosemary, fresh thyme, and fresh chives evenly over the surface. Generously sprinkle with mixed seeds and flaky sea salt.
4Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should be around 200-210°F (93-99°C).
5Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.

Instructions

Preparation

1In a large bowl, dissolve yeast in warm water with a pinch of sugar (optional, helps activate yeast). Let it sit for 5-10 minutes until frothy.
2Add the flour, 30g (2 tbsp) of olive oil, and 10g (1.5 tsp) of sea salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
3Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turn to coat, and cover with plastic wrap or a damp towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Baking

1Preheat your oven to 200°C (400°F). Drizzle 2 tablespoons of olive oil into a 9x13 inch baking pan. Transfer the risen dough to the prepared pan.
2Gently stretch the dough to fill the pan. If it resists, let it rest for a few minutes before continuing to stretch. Use your fingertips to create deep dimples all over the surface of the dough.
3Drizzle the remaining olive oil over the dimpled dough. Scatter the sliced garlic, fresh rosemary, fresh thyme, and fresh chives evenly over the surface. Generously sprinkle with mixed seeds and flaky sea salt.
4Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should be around 200-210°F (93-99°C).
5Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.

Nutrition Information

Calories: 281 kcal
Protein: 6 g
Fat: 13 g
Carbs: 34 g

Nutrient	Per serving
Calories	281 kcal
Protein	6 g
Fat	13 g
Carbs	34 g

Tips

Ensure your water is not too hot (it can kill the yeast) or too cold (it won't activate the yeast). Use a thermometer if unsure.
Don't be shy with the olive oil when dimpling; it contributes significantly to the focaccia's signature crispy crust and tender interior.
Serve freshly baked with good quality balsamic glaze or a simple marinara sauce for an authentic Italian experience.