Garden Herb Focaccia Bread: A Recipe That Brings the Garden to Your Kitchen
Hey everyone! Today, I’m diving into something a little different and very special: Garden Herb Focaccia Bread. Now, before you think I’ve turned into a fancy chef overnight, let me assure you, this recipe is as fun as getting your hands dirty in the garden.
Jump to RecipeWhy Garden Herb Focaccia Bread?
So, why focaccia? Well, it’s like the pizza’s cooler, less-known cousin that doesn’t need a topping overload to impress. It’s simple, delicious, and with this recipe, packed with the taste of fresh herbs and juicy cherry tomatoes. It’s like a garden party in your mouth!
First off, we’re not just using any old dough here. We’re bringing in the secret weapon: roasted potatoes. Yes, you heard that right. Potatoes in bread. This is where the magic happens, making our focaccia super soft and fluffy. If you’ve never tried it, you’re in for a surprise.
And let’s talk about those garden vibes. We’re using fresh rosemary and thyme straight from the garden (maybe it’s time to give indoor hydroponic herb farming a try?). Then, we add cherry tomatoes on top, which, I swear, are like little bursts of sunshine.
Is it Easy to make?
The process? Super easy. If you can mix stuff in a bowl and wait patiently (okay, somewhat patiently) while it bakes, you’ve got this. We’ll mash some roasted potatoes, mix them into our dough with the herbs, and let the yeast do its thing. Once it’s all fluffy and ready, we sprinkle on our tomatoes and some salt, bake it, and boom! You’ve just made the most impressive bread without breaking a sweat.
This bread is perfect for impressing your friends at dinner parties or just treating yourself on a cozy night in. It’s a little bit of gardening, a little bit of baking, and a lot of deliciousness.
So, grab your apron (or don’t, live dangerously), and let’s bake some Garden Herb Focaccia Bread. It’s time to bring the flavors of the garden into our kitchens, no green thumb required. Who knew being a “bread gardener” could be this easy and tasty? Let’s get baking and turn those garden dreams into a drool-worthy reality!
Remember, the key to great focaccia is not just in the ingredients but in the love and fun you put into making it. Happy baking, folks!
Garden Herb Focaccia Bread
Ingredients
Dough:
- 1 medium Baking Potato approx. 200g after roasting and mashing
- 1 1/2 tsp Insant Yeast 5g
- 3 cups All-Purpose Flour 360g
- 1 cup Whole Wheat Flour 120g
- 1 cup Water 240ml, may need a bit more for adjustment
- 2 tbsp Extra Virgin Olive Oil 30ml
- 1 1/4 tsp Salt 7g
Topping:
- 2 tbsp Extra Virgin Olive Oil 30ml
- 1 tbsp Fresh Rosemary, chopped 1.5g
- 1 tbsp Fresh Thyme, chopped 1.5g
- 3/4 tsp Course Salt 4g
- 1/2 cup Cherry Tomatoes, havled 100g
- 2 cloves Minced Garlic 6g (Optional)
Instructions
Roast Potato in Air Fryer:
- Preheat your air fryer to 400°F (200°C). Toss the peeled and quartered potato with a light drizzle of olive oil and a pinch of salt. Cook in the air fryer basket for 15-20 minutes, or until tender and slightly golden. Let cool, then mash or grate to get 200g of roasted potato.
Prepare the Dough:
- In a mixer, combine instant yeast (5g, or 1 1/2 tsp), part of the all-purpose flour (60g of the total 360g, or about 1/2 cup), and half of the water (120ml, or 1/2 cup). Stir until well combined, then cover with plastic wrap and let sit for 20 minutes to allow the yeast to activate.
Mix Dough Ingredients:
- To the yeast mixture, add the mashed roasted potato (200g), the remaining all-purpose flour (300g, or 2 1/2 cups), whole wheat flour (120g, or 1 cup), the rest of the water (120ml, or 1/2 cup), olive oil (30ml, or 2 TBSP), and salt (7g, or 1 1/4 tsp). Using a paddle attachment, mix on low speed for about 5 minutes, until a sticky dough forms. If the dough is too dry, add a bit more water, one tablespoon at a time.
First Rise:
- Transfer the dough to a lightly oiled bowl, turning it to coat with oil. Cover tightly with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare Pan:
- Lightly oil a large Pyrex or aluminum pan. If using Pyrex, consider a 9×13 inch pan; for aluminum pans, use a similar size or adjust based on what's available.
Shape and Second Rise:
- Transfer the risen dough to your prepared pan. With wet hands, gently press the dough out to the edges of the pan, trying to keep an even thickness throughout. Cover with plastic wrap and let rise for another 45-60 minutes, or until puffy.
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Add Toppings:
- Gently dimple the top of the dough with wet fingers. Brush with extra virgin olive oil (30ml, or 2 TBSP), then evenly distribute the optional minced garlic (6g) over the dough. Sprinkle with chopped rosemary (1.5g, or 1 TBSP), chopped thyme (1.5g, or 1 TBSP), and coarse salt (4g, or 3/4 tsp). Press the halved cherry tomatoes (100g, or 1/2 cup) into the dough, cut side up.
Bake:
- Place the pan in the preheated oven and bake for 23-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:
- Remove from the oven and let cool in the pan for a few minutes. Then, if possible, lift the focaccia out onto a wire rack to cool completely. This helps prevent the bottom from becoming soggy.
