Soft Herbed Focaccia Loaf with Olive Oil and Sea Salt

Why You’ll Love This Recipe

• Tall, sliceable focaccia perfect for sandwiches and toast.
• Olive-oil–rich dough bakes up plush, tender, and aromatic.
• Approachable method with minimal kneading and simple folds.
• Flexible timing with an optional cold ferment for even more flavor.

Grocery List

• Produce: Fresh rosemary, fresh thyme
• Dairy: None
• Pantry: Bread flour, instant or active dry yeast, honey, extra-virgin olive oil, fine sea salt, flaky sea salt

Full Ingredients

For the dough

• 400 g bread flour (about 3 1/4 cups, spooned and leveled)
• 300 g warm water, 105°F/40°C (1 1/4 cups)
• 7 g instant or active dry yeast (2 1/4 tsp)
• 10 g fine sea salt (1 3/4 tsp)
• 20 g honey (1 tbsp)
• 45 ml extra-virgin olive oil (3 tbsp)
• 1 tbsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme

For the pan and topping

• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp finely chopped fresh rosemary
• 2 tsp finely chopped fresh thyme
• 1 to 1 1/2 tsp flaky sea salt

Step-by-Step Instructions

Step 1: Prep the pan and proof the yeast

Lightly oil a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling that overhangs the long sides. In a large bowl, whisk the warm water (105°F/40°C) with the honey until dissolved. Sprinkle in the yeast and whisk briefly. If using active dry yeast, let it sit for 5 minutes until foamy; instant yeast can proceed immediately.

Step 2: Mix the dough and let it hydrate

Add the bread flour and fine sea salt to the bowl. Use a sturdy spatula or hand to stir until no dry spots remain; the dough will be sticky and shaggy. Let it rest for 10 minutes (this brief rest helps the flour hydrate).

Step 3: Work in oil and herbs; develop gluten

Add 3 tbsp olive oil along with 1 tbsp chopped rosemary and 1 tsp chopped thyme. Knead in the bowl with a damp hand or mix on medium speed in a stand mixer fitted with a dough hook until the dough is smooth, elastic, and pulls cleanly from the bowl, 5–7 minutes. The dough should be soft and slightly tacky, not wet. If needed, sprinkle in 1–2 tbsp additional flour, but avoid over-flouring.

Step 4: First rise with gentle folds

Transfer the dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot (75–80°F/24–27°C) until roughly doubled, 60–75 minutes. During the first 45 minutes, perform 2–3 quick sets of stretch-and-folds every 15–20 minutes: with damp fingers, lift one edge of the dough, stretch up, and fold over itself. This strengthens the dough without heavy kneading and encourages a pillowy crumb.

Step 5: Pan, relax, and final proof

Drizzle 1 tbsp olive oil into the prepared loaf pan and rub it over the base and corners. Scrape the dough into the pan, seam-side down. Gently stretch it toward the corners without deflating; if it resists, let it rest 10 minutes, then finish nudging it into the corners. Cover and proof until the dough rises about 1/2 inch above the rim and springs back slowly when poked, 45–60 minutes.

Step 6: Dimple, top, and bake

Preheat the oven to 400°F/200°C with a rack in the lower-middle position. Drizzle the remaining 1 tbsp olive oil over the dough. With well-oiled fingertips, press deep dimples across the surface, reaching to the bottom in neat rows. Sprinkle the remaining rosemary and thyme evenly, then add the flaky sea salt. Bake for 35 minutes, until the top is deep golden and the loaf registers 200–205°F/93–96°C in the center. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Step 7: Cool, slice, and serve

Cool the loaf in the pan for 10 minutes. Lift it out using the parchment sling and transfer to a wire rack. For a glossy finish, you can lightly brush the warm top with a teaspoon of olive oil. Let cool at least 45 minutes before slicing into sandwich-ready pieces.

Pro Tips

• Weigh your ingredients for consistent results; focaccia loves accurate hydration.
• For an even softer crumb, replace 2 tbsp of the water with 2 tbsp whole milk.
• Preheat a baking sheet in the oven and set the loaf pan on it to help brown the bottom crust.
• Cold ferment option: After Step 4, refrigerate the covered dough 8–24 hours. Proceed with Step 5, allowing extra time for the cold dough to proof.
• Do not skip the final cooling; slicing hot bread compresses the crumb.

Variations

• Garlic-Rosemary: Warm 1 tbsp olive oil with 1 grated garlic clove until fragrant; brush over the loaf right after baking.
• Olive & Lemon: Press in 1/2 cup pitted sliced green olives and 1 tsp finely grated lemon zest before baking; finish with thyme and flaky salt.
• 30% Whole Wheat: Use 280 g bread flour + 120 g whole wheat, and add 10–15 g extra water to keep the dough soft.

Storage & Make-Ahead

Keep cooled focaccia loaf wrapped at room temperature for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months; reheat slices in a 325°F/165°C oven or toaster until warm. Make-ahead: After the first rise, the dough can be refrigerated up to 24 hours; shape cold, proof until nicely risen, then bake as directed.

Nutrition (per serving)

Approximate for 1 of 12 slices: 180 calories; 27 g carbohydrates; 6 g fat; 4 g protein; 1 g fiber; 420 mg sodium.