Herbed Garlic Focaccia Bread

Herbed Garlic Focaccia Bread

  • 1/2 cup warm 2% milk (70° to 80°)
  • 2 tablespoons warm water (70° to 80°)
  • 1 teaspoon active dry yeast
  • 1 2/3 cup bread flour
  • 1/2 teaspoon coarse kosher salt
  • 1 tablespoon granulated sugar
  • 2 tablespoons butter, softened
  • 1 egg
  • 2 teaspoons minced fresh rosemary, sage and thyme, plus extra for sprinkling on top
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • Cracked black pepper


Combine the milk, water and yeast in a mixing bowl – let stand for 5 minutes until foamy.

In a separate bowl, combine the flour, salt and sugar  Add the flour mixture, butter, egg, herbs and garlic to the mixing bowl.  Knead with the dough hook for approximately 5 minutes, until the dough is soft and elastic (it will be sticking to the bottom of the bowl and will not form a tight dough ball).

Line a baking sheet with parchment paper and sprinkle lightly with flour.  Turn the dough out onto the baking sheet and shape into an 8-inch circle. Cover with a towel and let rise in a warm place until doubled, about 30-40 minutes.

Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Brush with oil, then sprinkle with additional chopped herbs and cracked black pepper.

Bake at 400° for 12-15 minutes or until golden brown. Cut or tear into 6 wedges.


Yields 6 servings.


Adapted from Taste of Home

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