Herb and Garlic Focaccia

Herb and Garlic Focaccia


  • 2 cups warm water
  • 1 package active dry yeast (about 2 1/4 tsp.)
  • 4 ½-5 cups AP flour
  • 1 tsp. fine sea salt
  • Extra virgin olive oil, for coating and drizzling
  • 1/2 cup packed basil leaves
  • 2-3 sprigs lavender
  • 2-3 sprigs rosemary, leaves remove from stems
  • 1/4 cup packed parsley leaves
  • 2 tbsp. chopped dill
  • 3 cloves garlic
  • Flaky sea salt, such as Maldon


  1. Add the yeast to the warm water and stir. Let sit for 10 minutes.

  2. In a stand mixer fitted with a dough hook, combine 4 1/2 cups of the flour and salt. Mix together. Add in the yeasted water and start to knead on low. Gradually raise the speed up to medium low. Add flour by the tablespoon if the dough looks and feels too sticky. Knead for 10 minutes or until the dough is smooth and elastic.

  3. Remove from the mixer and place in a lightly oiled bowl. Cover and place somewhere warm for 1 hour or until doubled in size. 

    Drizzle a good amount of EVOO on a medium sized, high sided baking sheet. Once the dough has doubled in size, place in the oiled sheet tray. Using your finger tips spread the dough out making sure it reaches the sides and edges. If it keeps springing back, give it a few minutes and try again.

    Let sit for another 20-30 minutes.

  4. Preheat oven to 425F.

  5. Once the dough has risen for a second time, go back and dimple the dough with your finger tips, leaving little wells. Drizzle with even more EVOO.

    Pop in the oven for 20-25 minutes or until lightly golden and crispy around the edges.

  6. While the focaccia bakes make the herb paste. In a small food processor combine all of the herbs, garlic and a few tablespoons of EVOO. Blend until a chunky paste forms. 

  7. Once the focaccia has baked for 20-25 minutes remove from oven and slather with the herb paste and a good sprinkling of flakey sea salt. Pop back in the oven for another 5 minutes.

    Remove and let cool out of the pan, on a cooling rack. Slice and enjoy.

    Recipe Courtesy of Megan Mitchell

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