Dried Rosemary & Oregano Focaccia Recipe

If your focaccia has been tasting a little flat lately, the fix probably isn't the flour,  it's the herbs. Fresh rosemary is great, but dried herbs, bloomed properly in olive oil, distribute more evenly through the dough and hold their flavor through the bake.

Ingredients

• 500g bread flour
• 1 packet (7g) active dry yeast
• 1½ tsp salt
• 1 tbsp honey or sugar
• 375ml warm water
• 5 tbsp olive oil, divided
• 1 tbsp dried rosemary
• 1 tsp dried oregano
• Flaky sea salt, for topping

Instructions

1. In a small bowl, combine 2 tablespoons of olive oil with the dried rosemary and oregano. Let it sit for 10–15 minutes so the herbs "bloom" and release their oils into the oil.

2. In a large bowl, dissolve the yeast and honey in warm water. Let sit until foamy, about 5 minutes.

3. Add the flour and salt, then pour in the herb-infused oil. Mix until a shaggy dough forms.

4. Knead for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5–6 minutes.

5. Place in an oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.

6. Press the dough into a well-oiled baking pan. Dimple the surface generously with your fingertips.

7. Drizzle the remaining olive oil over the top, letting it pool in the dimples. Sprinkle with flaky sea salt and a little extra dried rosemary.

8. Let rest for 20–30 minutes, then bake at 220°C (425°F) for 20–25 minutes, until deeply golden.

9. Cool slightly before slicing. The crust will crisp further as it rests.

Why Dried Herbs Work Better Here

Fresh herbs can burn or turn bitter in a hot oven. Dried herbs, especially when bloomed in oil first, roast gently and infuse the whole loaf rather than just sitting on top.

Explore Akshar Herbs & Spices' dried herbs to build your own focaccia blend.