Herb & Olive Oil Focaccia

With its Mediterranean flavors and light, airy texture, this focaccia doesn't need much to accompany it. We like it shared as an appetizer just as is; or at most, perhaps alongside a creamy goat cheese.

15 mins
18 to 22 mins
2 hrs 13 mins
one 9" x 12" focaccia
Herb & Olive Oil Focaccia


  1. Mix together all of the dough ingredients and knead for 5 to 6 minutes in a stand mixer. Start with the lesser amount of flour and add more, a tablespoon at a time, until you have a soft, slightly sticky dough.

  2. Lightly coat a bowl with olive oil, and roll the dough around in it so that it has an even coating of oil on its surface. Place the dough in the bowl, cover, and let it rise for 60 to 90 minutes.

  3. Drizzle a piece of parchment with 1 tablespoon olive oil.

  4. Place the dough on the parchment, and pat it into a rough 9" x 12" rectangle.

  5. Sprinkle the herbes de Provence and sea salt over the surface of the dough. Cover the focaccia, and let it rise for about 30 to 45 minutes, until puffy.

  6. Place a baking stone in the middle of the oven, and preheat the oven to 425°F.

  7. Just before baking the focaccia, use your fingers to gently dimple the dough every 2" or so.

  8. Transfer the focaccia on the parchment to the hot stone. Bake for 18 to 22 minutes, until slightly golden brown on top.

  9. Remove the focaccia from the oven, take it off the parchment, and place it on a rack. Brush the remaining olive oil onto the surface. Allow the focaccia to cool for 10 to 15 minutes before cutting into 2" x 3 ½" rectangles.

Tips from our Bakers

  • Substitute pastry or all-purpose flour for the Italian-style flour, if desired, though each will produce markedly different results; you may also need to increase the amount of water.
  • No baking stone? Spread the dough into a baking sheet that's been drizzled with olive oil. After the dough has risen in the pan for 30 minutes, bake it in the middle of a 425°F oven for 18 to 22 minutes, until light golden brown on top. Remove the focaccia from the oven and the pan, and cool on a rack.