Summer Herb Focaccia

Name: Summer Herb Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8.0
Ingredients: 4 cups all-purpose flour; 1 packet instant yeast (about 2 1/4 teaspoons); 2 teaspoons Diamond Crystal kosher salt; 1 1/2 cups warm water; 1/4 cup extra virgin olive oil, plus more for drizzling; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Coarse sea salt, for sprinkling; More fresh herbs, if desired

Highlighted under: Light & Fresh

I'm usually a bit of a klutz when it comes to bread making, but this focaccia recipe is so forgiving that it turned out pretty darn good. Honestly, the whole thing runs about $6-8, which is a steal for the taste you get. My family couldn’t stop talking about how much they loved it, especially my partner who devoured a huge slice right out of the oven. It’s light, fluffy, and the fresh herbs make it even more special.

Created by

The Simplecooktips Team

Last updated on 2026-05-20T22:34:18.680Z

When I first tried making focaccia, the dough didn't rise properly and ended up dense, which was a huge disappointment. It turned out I was too impatient with the yeast, and I really needed to give the dough time to do its thing. This time, I made sure to keep my kitchen warm and cozy, which made a noticeable difference.

After several tries, I've found that the secret really lies in using fresh herbs and not skimping on that olive oil. Those are the little things that transform this bread from ordinary to extraordinary. Plus, the joy of pulling a gorgeous loaf out of the oven is unmatched.

Why This Works So Well

The herbs make it feel like summer in every bite
You can use whatever herbs you have on hand
The texture is light and fluffy without a lot of fuss

The Secret to This Summer Herb Focaccia

What I really love about this focaccia is how forgiving it is, which is great for someone like me who's not a bread-making pro. If your dough looks a little too sticky or not quite right, just remember that it should feel soft and somewhat tacky. Don't panic if it doesn’t look like the glossy pictures you see online. With a gentle hand and patience, it will turn out just fine.

Using fresh herbs is what makes this focaccia feel so bright and lively. Feel free to get creative with whatever herbs you have around—the rosemary and thyme are fantastic, but I’ve also tossed in some oregano or basil from my garden when I had it. Each herb brings its own touch, giving you different but equally delightful variations of the bread.

Ingredients

For the Focaccia

4 cups all-purpose flour
1 packet instant yeast (about 2 1/4 teaspoons)
2 teaspoons Diamond Crystal kosher salt
1 1/2 cups warm water
1/4 cup extra virgin olive oil, plus more for drizzling
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

For Topping

Coarse sea salt, for sprinkling
More fresh herbs, if desired

All set? Let’s get to the steps!

Instructions

Mix the Dough

In a large bowl, combine the flour, yeast, and kosher salt. Pour in the warm water and 1/4 cup of olive oil. Mix until a shaggy dough forms, and then switch to your hands to knead it gently for a minute. Don't worry if it's sticky, that's how it should be!

Let It Rise

Cover the bowl with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size. You could put it in the oven (off, of course) or near a sunny window. Trust me, a warm spot makes a big difference!

Prepare for Baking

Grease a 9x13-inch baking pan with some olive oil. Once the dough has risen, gently transfer it to the pan. Use your fingertips to stretch and spread it out – it's okay if it resists a bit; just be patient with it. Drizzle more olive oil on top and sprinkle the chopped herbs before dabbing your fingers in and poking dimples all over the surface.

Second Rise

Cover the pan again and let the dough rise for another 20 minutes. If you’ve got a bit of time, this is also when you can preheat your oven to 400°F (200°C), so it’s nice and hot by the time your dough is ready.

Bake

Now it’s showtime! Bake the focaccia in the preheated oven for around 20-25 minutes, or until golden brown. You want it to look inviting and delicious, just like that. My favorite part is getting that first whiff as it bakes!

Cool and Serve

Once it's done, let it cool in the pan for a few minutes. I usually can’t resist tearing off a piece right away, so maybe have some butter ready. You can enjoy it as it is, or with a sprinkle of sea salt and extra herbs on top!

Enjoy your homemade focaccia!

What to Serve with Summer Herb Focaccia

This focaccia holds its own as a snack, but it pairs beautifully with a variety of dishes. Try serving it alongside a fresh salad with a tangy vinaigrette or some roasted vegetables. It also makes for a great base for sandwiches; I love piling on some turkey, arugula, and a slice of mozzarella for a light lunch.

If you’re feeling a little fancy, set it out with some olives and a cheese board. A bit of goat cheese smeared on warm focaccia with a drizzle of honey is a treat that will surprise you. Honestly, it’s versatile and lends itself to whatever you want to make it into.

Make-Ahead Tips

You can easily make the dough ahead of time. If you plan to bake it for a gathering, consider preparing the dough the night before. After mixing it, place the bowl in the fridge instead of letting it rise at room temperature. The slow rise adds a nice flavor and it should still double in size, though it might take a little longer.

When you’re ready to bake, simply let it come back to room temperature for about 30 minutes before transferring it to the pan. You can also bake the focaccia ahead of time. Once it cools, wrap it tightly and store it at room temperature for a day or two. When you're ready to enjoy it, pop it in the oven for a few minutes to warm up and refresh the crust.

Questions About Recipes

→ Can I use different herbs?

Absolutely! I often throw in whatever I've got on hand, like basil or oregano. It’s hard to go wrong with fresh herbs.

→ What if I don't have instant yeast?

You can use active dry yeast, but you’ll need to activate it in warm water first. Just mix it with the water before adding to the flour.

→ How long can I store this?

It lasts a few days at room temperature, but I usually pop it in the fridge after a day. You can reheat it gently in the oven too.

→ What's the best way to serve focaccia?

My favorite is with olive oil and balsamic vinegar for dipping. Or just fresh with butter right out of the oven!

→ Can I freeze it?

Yeah, for sure! Just wrap it well in plastic wrap and foil. Thaw it out at room temperature when you’re ready to enjoy.