Spring Herb Focaccia (Printable Version)

Fluffy focaccia studded with cherry tomatoes and a mix of fresh spring herbs, olive oil, and flaky salt.

# What You Need:

→ Dough

01 - 500 g (about 4 cups) bread flour
02 - 2 tsp fine sea salt
03 - 7 g (1 packet) active dry yeast
04 - 350 ml (1½ cups) lukewarm water
05 - 3 tbsp extra-virgin olive oil (plus more for greasing)

→ Topping

06 - 200 g (1 cup) cherry tomatoes, halved
07 - 2 tbsp fresh rosemary leaves
08 - 2 tbsp fresh thyme leaves
09 - 2 tbsp fresh chives, finely chopped
10 - 2 tbsp fresh basil, torn
11 - 2 tbsp extra-virgin olive oil
12 - 1½ tsp flaky sea salt
13 - Freshly ground black pepper, to taste

# How To Make It:

01 - In a large bowl, whisk together the flour and salt.
02 - In a small bowl, dissolve the yeast in lukewarm water and let sit for 5 minutes until foamy.
03 - Add the yeast mixture and olive oil to the flour. Mix with a wooden spoon or dough scraper until a sticky dough forms.
04 - Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
05 - Generously oil a 9x13-inch (23x33 cm) baking tray. Gently transfer the risen dough to the tray. With oiled fingers, press and stretch the dough to fill the tray, creating dimples all over the surface.
06 - Cover the tray with a towel and let the dough rise again for 30–40 minutes.
07 - Preheat the oven to 220°C (425°F).
08 - Drizzle 2 tbsp olive oil over the dough. Scatter the cherry tomatoes, herbs, and flaky salt evenly across the top. Add black pepper to taste.
09 - Bake for 22–25 minutes, or until the focaccia is golden brown and the edges are crisp.
10 - Let cool slightly before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It’s secretly the ultimate excuse to use up every tender sprig of herbs in your fridge or backyard.
  • The golden crust and bursts of juicy tomatoes make any table look— and taste—celebratory.
02 -
  • Once I skipped the second rise to save time, and the dense, sad bread haunted me until my next attempt.
  • Letting the herbs sit in olive oil for five minutes before topping gives them a richer flavor and keeps them from burning.
03 -
  • If your dough is stubbornly sticky, oil your hands and the bowl instead of adding more flour—it keeps the crumb light.
  • The real magic happens when you wait until almost cool, then slice—don't attack it hot or you'll lose the steam that makes it fluffy inside.
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