Half-Baked Italian Herb Focaccia
A soft, airy focaccia bread baked halfway, then topped with fresh herbs and coarse sea salt for a simple, fragrant appetizer or side. This Italian-inspired quick recipe, ready in about 30 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water
- 2 1/4 tsp active dry yeast
- 1/4 cup plus 2 tbsp olive oil
- 1 tsp fine sea salt
- 1 tbsp coarse sea salt
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh thyme
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 3 cups all-purpose flour, 2 1/4 tsp active dry yeast, and 1 tsp fine sea salt. Slowly add 1 1/4 cups warm water and 1/4 cup olive oil, stirring until a sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Step 2: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- Step 3: Preheat oven to 400°F and grease a 9x13-inch baking pan with 2 tbsp olive oil. Transfer dough to pan and gently stretch it to fill the pan.
- Step 4: Press your fingers into the dough to create dimples all over, then sprinkle 2 tbsp chopped fresh rosemary, 1 tbsp chopped thyme, and 1 tbsp coarse sea salt evenly on top. Drizzle with 2 tbsp olive oil.
- Step 5: Bake for 15 minutes until the edges just start to turn golden but the center is still soft. Remove from oven and let cool slightly before slicing to serve.
Frequently asked questions
How long does Half-Baked Italian Herb Focaccia take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Baked Italian Herb Focaccia?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Half-Baked Italian Herb Focaccia?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Italian Herb Focaccia for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Baked Italian Herb Focaccia?
Italian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
