Fluffy focaccia bread with garlic, oregano and rosemary

I do love a good bread recipe and this authentic Italian focaccia bread with garlic, oregano and rosemary is easily one of the best! There are five basic ingredients and then you can add whatever toppings take your fancy. I’ve gone for a simple herb topping, but olives, onion, sundried tomatoes and even artichokes and mushrooms are also good options.

Focaccia could also be considered a great bread to serve your vegetarian and vegan friends, as the recipe calls for olive oil instead of butter and (at least in this recipe) there are no dairy products present.

I’d suggest serving with olive oil and balsamic vinegar. This focaccia with garlic, oregano and rosemary makes a great pre-dinner dish.

Serves 4-6.

INGREDIENTS

• 2 tbsp olive oil, to drizzle onto the pan

FOR THE DOUGH

• 1 1/2 cups warm water
• 3 tbsp olive oil
• 1 1/4 tsp salt
• 3 1/2 cups plain flour
• 1 tbsp instant yeast or active dry yeast

FOR THE TOPPINGS

• 1 tsp sea salt flakes
• 2 cloves garlic, minced
• 1 tbsp oregano, chopped
• 1 tbsp rosemary, chopped

Method

1. Drizzle 2 tablespoons olive oil into a 23cm x 33cm pan.
2. Combine all of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds.
3. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes.
4. While the dough is rising, preheat oven to 190C.
5. Gently poke the dough all over with your index finger. Then, drizzle it lightly with olive oil, and sprinkle with the salt, minced garlic, oregano and rosemary.
6. Bake bread until it’s golden brown, 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack and cut into pieces. Serve warm or at room temperature.