EFK Kitchen Ready
EFK Tuscan Herb Focaccia
A high-hydration rosemary-thyme focaccia baked in a 9x13-inch pan until deeply golden with a crisp olive-oil bottom and a light, airy interior.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 25 min
- Total
- 150 min
- Yield
- One 9x13-inch focaccia / 12 pieces
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Combine flour, kosher salt, and instant yeast in a large bowl.
- Add warm water and 3 tablespoons olive oil. Mix until no dry flour remains; the dough should be soft and sticky. Develop the dough with several folds or a brief gentle knead.
- Cover and let rise until doubled in volume.
- Coat a 9x13-inch metal pan generously with olive oil. Transfer the dough to the pan and gently stretch it toward the corners without forcing it.
- Cover and let rise again until visibly airy and relaxed. Near the end of the rise, heat the BlueStar oven to 425°F.
- Drizzle the top with olive oil and dimple deeply with your fingertips. Scatter rosemary, thyme, flaky salt, and optional roasted garlic over the surface.
- Bake 22–28 minutes, until deeply golden with a crisp underside and fully baked center.
- Cool briefly before removing from the pan. Slice with the Wüsthof IKON Super Slicer/Bread Knife.
Equipment
Digital kitchen scale; large mixing bowl; 9x13-inch metal baking pan; BlueStar oven; Wüsthof IKON Super Slicer/Bread Knife; Asahi Hi-Soft cutting board.
Food safety & storage
Use clean hands and equipment when handling dough. Cool before airtight storage to prevent excess condensation. Discard if mold develops.
Leftovers & make-ahead
Store airtight at room temperature for up to 2 days or freeze individual portions. Re-crisp in a hot oven or skillet before serving.
View this recipe on the original EFK website ↗