Best Herb Focaccia Bread Recipes

HERB FOCACCIA BREAD

Herb Focaccia Bread image

This well-seasoned yeast bread adds an attractive accent to any Italian meal...and the aroma while it's baking is scrumptious. The wedges also go great with soup, stew or chili.

Provided by Taste of Home

Time 45m

Yield 2 bread loaves (10 wedges each).

Number Of Ingredients 7

Ingredients

1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
1 egg, lightly beaten
2 tablespoons plus 2 teaspoons olive oil, divided
1 cup finely chopped onion
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme

Steps:

In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes., Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover. , In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 154mg sodium, Carbohydrate 16g carbohydrate, Fiber 1g fiber), Protein 3g protein.

ONION HERB FOCACCIA BREAD

Onion Herb Focaccia Bread image

So yummy and good! We tried this recipe a week ago and as soon as it was gone we made it again! Can make into great breadsticks to accompany an Italian meal. The recipe makes two flat loaves and you just cut them into strips. Another great recipe by the Micheff sister Brenda Walsh. As an option she sometimes adds sliced Greek olives, but I haven't tried it that way yet.

Provided by Enjolinfam

Categories Breads

Time 2h

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
1 1/4 cups warm water
3 tablespoons olive oil
3 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon sugar
1 medium red onion, sliced in very thin slivers
1/2 teaspoon rosemary, leaves
1/2 teaspoon thyme leaves
1/4 teaspoon oregano leaves

Steps:

Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil.
Mix in the flour a little at a time. Add the additional 1/4 cup water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time only if needed. Dough should not be dry.
Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
Brush top of dough with olive oil and cover with a dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx 6x12 inches each.
Let rise again until double, approximately 30 minutes, then use finger tips to gently press into the surface of the dough to form "dimples" about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onion slivers.
Bake in preheated 350°F oven for 25-30 minutes or until golden. Serve hot or room temperature.

LAURIELICIOUS' GARLIC HERB FOCACCIA BREAD

Laurielicious' Garlic Herb Focaccia Bread image

Forget about making the dough - go out and buy dough from your local mom and pop pizza place - and load it up with minced garlic and fresh herbs! Place a shallow dish out with some garlic, herbs, salt, and black pepper with olive oil drizzled in it to dip the bread in, too!

Provided by Laurie Erlenmeyer

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil, divided, or to taste
1 pound fresh pizza dough
2 tablespoons minced garlic, or more to taste
1 ½ teaspoons chopped fresh rosemary, or to taste
1 ½ teaspoons chopped fresh basil, or to taste
1 ½ teaspoons chopped fresh thyme, or to taste
1 ½ teaspoons chopped fresh parsley, or to taste
salt and ground black pepper to taste

Steps:

Preheat oven to 475 degrees F (245 degrees C). Grease a rimmed baking sheet generously with 1 tablespoon olive oil.
Place pizza dough on the baking sheet and stretch to fit in an even layer. Drizzle 2 tablespoons olive oil on top; sprinkle garlic over oil. Spread garlic over the dough with your hands until evenly coated. Sprinkle rosemary, basil, thyme, parsley, salt, and black pepper on top.
Bake in the preheated oven until golden brown, 15 to 25 minutes. Slice into squares and serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 36.9 g, Fat 9.4 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 1 g, Sodium 531 mg, Sugar 4 g

ITALIAN GARLIC AND HERB SEASONED PANINI - FOCACCIA BREAD (ABM)

Italian Garlic and Herb Seasoned Panini - Focaccia Bread (abm) image

This is an adaptation from a recipe posted on hungrybrowser.com in the Uncle Phaedrus section. I used my breadmaker to put the dough together and then hand shaped the loaves for baking. To use for a panini sandwich, slice each loaf in eighths (rendering 4 sandwiches per loaf), fill with your favorite ingredients and use your panini maker or grill with press to prepare a delicious sandwich. Mangia!

Provided by CobraLimes

Categories Yeast Breads

Time 40m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

2 1/2 teaspoons active dry yeast
2 cups warm water
5 cups all-purpose flour or 5 cups bread flour
1 teaspoon salt
1 tablespoon olive oil
4 cloves garlic, peeled and chopped
1 teaspoon dried oregano
1/2 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
1/8 teaspoon dried marjoram (optional)
2 teaspoons chopped fresh Italian parsley (optional)
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper

Steps:

Prior to placing ingredients in breadmaker, fill the container with water.
It needs to accomodate at least 11 cups of water.
If it has that capacity, you can dump the water out and proceed.
The dough makes a large amount and does rise to the top of the container.
Place all ingredients in bread machine in order suggested by the manufacturer.
If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
Set machine to dough cycle.
When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
Brush with olive oil.
If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
Sprinkle with salt.
Bake about 20-30 minutes or until a light golden.
Serve warm or slice to use for a panini sandwich and grill.
*Notethat preparation time doesn't include about 3 hours of rising time.