Herbed Focaccia with Balsamic Glaze

Herbed Focaccia with Balsamic Glaze

Dimpled and golden, this olive oil-rich focaccia gets a tangy finish from a drizzle of balsamic glaze.

Total 3 hr 30 min Makes 12 slices Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This Italian flatbread is slow-risen for an airy, open crumb, then dimpled with fingertips and baked until the crust turns deeply golden and crisp. Fresh rosemary and thyme infuse the dough while coarse salt adds crunch, and a final drizzle of balsamic glaze balances the olive oil with sweet-tart depth. Serve it as an appetizer, alongside soup, or as a base for sandwiches.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons fine sea salt
  • 1 teaspoon granulated sugar
  • 1 3/4 cups warm water
  • 6 tablespoons olive oil, divided
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 3 cloves garlic, minced
  • 1 teaspoon flaky sea salt, for topping
  • 1/4 cup balsamic glaze

Method

  1. In a large bowl, whisk together the flour, instant yeast, fine sea salt, and sugar.

  2. Add the warm water and 2 tablespoons of olive oil to the dry ingredients and mix with a spatula or your hands until a sticky, rough dough forms.

  3. Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic.

  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.

  5. Coat the bottom of a 9x13-inch baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan and press it out gently to fill the pan, stretching to the corners.

  6. Cover the dough loosely and let it rise a second time at room temperature until puffy and nearly doubled again.

  7. Preheat the oven to 425°F.

  8. Using your fingertips, press deep dimples all over the surface of the dough, reaching nearly to the bottom of the pan.

  9. Drizzle the remaining 2 tablespoons of olive oil over the dough, then scatter the rosemary, thyme, and minced garlic evenly across the surface. Sprinkle with flaky sea salt.

  10. Bake until the focaccia is deeply golden brown on top and crisp at the edges.

  11. Remove from the oven and let cool in the pan for 10 minutes before transferring to a cutting board.

  12. Slice into 12 pieces and drizzle with balsamic glaze just before serving.

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    Herbed Focaccia with Balsamic Glaze

    This Italian flatbread is slow-risen for an airy, open crumb, then dimpled with fingertips and baked until the crust turns deeply golden and crisp. Fresh rosemary and thyme infuse the dough while coarse salt adds crunch, and a final drizzle of balsamic glaze balances the olive oil with sweet-tart depth. Serve it as an appetizer, alongside soup, or as a base for sandwiches.

    3 hr 30 min 12 slices 215 cal

    Ingredients

    • 4 cups all-purpose flour
    • 2 teaspoons instant yeast
    • 2 teaspoons fine sea salt
    • 1 teaspoon granulated sugar
    • 1 3/4 cups warm water
    • 6 tablespoons olive oil, divided
    • 2 tablespoons fresh rosemary, chopped
    • 1 tablespoon fresh thyme leaves
    • 3 cloves garlic, minced
    • 1 teaspoon flaky sea salt, for topping
    • 1/4 cup balsamic glaze

    Method

    1. 1

      In a large bowl, whisk together the flour, instant yeast, fine sea salt, and sugar.

    2. 2

      Add the warm water and 2 tablespoons of olive oil to the dry ingredients and mix with a spatula or your hands until a sticky, rough dough forms.

    3. 3

      Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic.

    4. 4

      Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.

    5. 5

      Coat the bottom of a 9x13-inch baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan and press it out gently to fill the pan, stretching to the corners.

    6. 6

      Cover the dough loosely and let it rise a second time at room temperature until puffy and nearly doubled again.

    7. 7

      Preheat the oven to 425°F.

    8. 8

      Using your fingertips, press deep dimples all over the surface of the dough, reaching nearly to the bottom of the pan.

    9. 9

      Drizzle the remaining 2 tablespoons of olive oil over the dough, then scatter the rosemary, thyme, and minced garlic evenly across the surface. Sprinkle with flaky sea salt.

    10. 10

      Bake until the focaccia is deeply golden brown on top and crisp at the edges.

    11. 11

      Remove from the oven and let cool in the pan for 10 minutes before transferring to a cutting board.

    12. 12

      Slice into 12 pieces and drizzle with balsamic glaze just before serving.