Pompeii-Inspired Roman Herb Focaccia

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant focaccia bread infused with rosemary and thyme, inspired by ancient Roman flavors discovered in Pompeii. This Italian-inspired quick recipe, ready in about 100 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 250 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.

Prep: 75 min Cook: 25 min Serves 8 Italian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (110°F). Let sit for 5-7 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour with 1 1/2 tsp sea salt. Add the yeast mixture and 1/4 cup olive oil, stirring with a wooden spoon until a sticky dough forms.
  3. Step 3: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
  4. Step 4: Preheat oven to 425°F. Lightly oil a 9x13-inch baking pan with 2 tbsp olive oil. Press dough into the pan to an even thickness about 1/2 inch.
  5. Step 5: Using your fingertips, dimple the surface of the dough all over. Sprinkle 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 1 tsp coarse sea salt evenly across the top. Drizzle with 1 tbsp olive oil.
  6. Step 6: Bake for 20-25 minutes until golden brown and fragrant. Remove from oven, let cool slightly, then slice and serve warm.

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