Italian Herb and Garlic Focaccia Bread Mix

If you can find the kitchen, you can make this.  You don't need a bread machine. A stand-type mixer and a cookie sheet or pizza pan will do.

It's the simplest bread. And the quickest.  

I give it as gifts. And people always answer their doorbell.

Customer Questions

• What is focaccia bread? It's an Italian flatbread that can be baked in a round or rectangular pan. It's dimpled and brushed with olive oil. 
• How does this compare to authentic bakeries in Italy? It doesn't. We simplified it. But it's quick and easy and tastes really good. Check the reviews.
• What's different? It's not as airy or crusty.
• If this is so easy, tell me how to do it. Mix the dough with a dough hook. (You can also mix the dough in a bread machine.) Press the dough into a flat pan and let it rise. Dimple it with your fingers. (it's kind of fun.) Pour the herb and spice mixture over the bread. (The herbs and spices come in a packet. You need olive oil.) And bake.
• What makes this so quick? You only let it rise once, not twice, like a loaf. And it's super quick to bake.
• How do you use it? It's incredibly versatile. You can load it like a pizza, split it and make sandwiches, use it like bread sticks, or tear it apart and use it for dipping. I love focaccia sandwiches, but I also use focaccia as an appetizer or a snack. 
• What's the main way? There is no main way. They are all popular: Put toppings on it, use it as an accompaniment to a meal with or without dipping, or make sandwiches.
• What do you dip it in? Anything. I most often dip it in marinara--but that's handy. Roasted garlic oil is wonderful, and so is a cheese sauce. You'll find recipes below.
• Will my kids like it? If your kids like bread sticks or your sandwiches, they will.
• Is it hard to make? No, it's extremely simple. Instructions are included.
• How long does it take? Let the bread rise until it's puffy, which will take 45 minutes to an hour. Then bake it for 15 minutes.
• How do you top it? That's the fun part! It comes with a spice and herb packet. Mix that in a measure of olive oil. Use your fingers to dimple the bread and pour the seasoning over the bread, and then bake it.
• How do you make a sandwich? Slice it most of the way through, use the uncut portion as a hinge, and load it up.
• How thick is the bread? It is a flatbread—one to three inches thick, depending on the pan you use.
• Some of the pictures look kind of artsy. What are they using for decorations? I'm more interested in eating my food than playing with it, but they're having fun—you'll see green pepper slices, tomatoes, herbs, and onions.
• What do you top yours with? I guess I like to experiment, too. In preparing this, I found tomatoes, grated cheese, herbs, and one loaded with onions and thinly sliced potatoes. That one had a white sauce.  But most of the time, I just use the herb packet.
• You do have fun, don't you!  Yes, I love the bread and I love making it. Most of our neighbors love it too.  It's fun to give away.
• Tell me again, what pans do you use? I usually use a 15-inch pizza pan, but I've also used a baking sheet or even a large frying pan. I've divided the dough and made smaller breads.  

Dennis Weaver

"I was in a restaurant with Merri Ann and ordered a Strawberry and Roasted Beet Salad with Chicken. It was very good. It was served with focaccia that was well-baked with lots of olive oil and seasonings. That made the salad even better." 

This is an artsy focaccia in an 11x17-inch pan. Made with sweet peppers, olives, and more.

Focaccia with cheese and tomotoes

Focaccia Sandwich

For bread sticks: Turn the dough out onto a greased countertop. Roll the dough until 3/8-inch thick. With a sharp knife, slice the dough into 3/4 inch wide strips for crisp breadsticks and 1 1/2 inch wide strips for chewier breadsticks. Place on a prepared pan, cover, and let rise for about 40 minutes. Brush with the herb and oil mixture. Bake at 400¡F for 13 to 15 minutes. Remove to wire racks to cool. Serve as appetizers or as an easy after school snack with olive oil, spaghetti, or marinara sauce for dipping.

Supporting Recipes

Roasted Garlic Oil: A Johnny Carino’s Copycat Recipe

The original recipe calls for roasting the garlic in the oven. That certainly works with wonderful results. But like you, I’m always in a hurry. So, I left the cheese out and made it on the stovetop.

It’s great. Now that’s the only way I make it. It’s much quicker and still very good. So, you can make it either way.

Ingredients:

• 2 cloves garlic, finely chopped
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh parsley
• 2 teaspoons fresh oregano
• 1/2 teaspoon crushed red pepper
• 1 teaspoon medium coarse sea salt (consider roasted garlic sea salt)
• 3/4 teaspoon black pepper
• 1 1/2 tablespoons grated Parmesan cheese
• 1 cup extra virgin olive oil

Directions:

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Chop the herbs and Parmesan cheese in a blender or food processor until finely chopped. Add the olive oil.
3. Spread the chopped garlic, herbs, and oil mixture on the baking sheet lined with parchment paper.
4. Roast the mixture for 20 minutes stirring twice while cooking. Check on it before the 20 minutes is up; the garlic should be golden and crispy, but not burned. Use what you need and save the rest in a paper bag in the refrigerator.
5. Add more olive oil as desired at serving time.