Spring Herb Focaccia (Print Version)

Fluffy Italian focaccia crowned with spring herbs, cherry tomatoes and flaky salt—perfect warm or at room temperature.

# Components:

→ Dough

01 - 4 cups bread flour (about 500 g)
02 - 2 teaspoons fine sea salt
03 - 2 1/4 teaspoons active dry yeast (1 packet, 7 g)
04 - 1 1/2 cups lukewarm water (about 350 ml)
05 - 3 tablespoons extra-virgin olive oil, plus more for greasing

→ Topping

06 - 1 cup cherry tomatoes, halved (about 200 g)
07 - 2 tablespoons fresh rosemary leaves
08 - 2 tablespoons fresh thyme leaves
09 - 2 tablespoons fresh chives, finely chopped
10 - 2 tablespoons fresh basil, torn
11 - 2 tablespoons extra-virgin olive oil
12 - 1 1/2 teaspoons flaky sea salt
13 - Freshly ground black pepper, to taste

# Directions:

01 - Whisk the bread flour and fine sea salt together in a large mixing bowl until evenly distributed.
02 - Dissolve the active dry yeast in lukewarm water and let sit for about 5 minutes, until it becomes foamy and aromatic.
03 - Pour the yeast mixture and 3 tablespoons olive oil into the flour, then mix with a wooden spoon or dough scraper until a sticky, cohesive dough forms.
04 - Transfer the dough to a lightly oiled bowl, cover with a damp towel, and allow it to rise in a warm place for 1 to 1 1/2 hours, or until doubled in volume.
05 - Generously oil a 9x13-inch baking tray. Gently transfer the risen dough to the tray and, using oiled fingertips, press and stretch the dough to fill the pan, creating evenly spaced dimples across the surface.
06 - Cover the tray with a towel and let the dough rest and rise for a further 30 to 40 minutes until slightly puffy.
07 - Preheat the oven to 425°F.
08 - Drizzle 2 tablespoons extra-virgin olive oil evenly over the dough, then scatter halved cherry tomatoes and the prepared herbs across the surface. Sprinkle flaky sea salt and finish with freshly ground black pepper to taste.
09 - Bake for 22 to 25 minutes, or until the crust is golden brown and edges are crisp. Rotate the tray once if your oven has hot spots.
10 - Remove from the oven and let the focaccia cool slightly in the pan for a few minutes before transferring to a rack. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • It makes your kitchen smell like a magical Italian garden every time.
  • The crisp crust paired with herby, olive oil soaked pockets earns big smiles—even from tough critics.
02 -
  • Once, I rushed the rises and ended up with focaccia as flat as a pancake—patience yields that perfect springiness.
  • I discovered that letting the dough rise in a slightly warm oven (turned off, just cozy) gives it a beautiful lift every time.
03 -
  • Let the focaccia cool slightly before cutting for perfect slices—rushing drags the crumb.
  • A sprinkle of grated Parmesan or a drizzle of chili oil before serving will make it disappear even faster.
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