Welcome, wanderer, to my enchanted tavern, where the air is rich with the scent of fresh-baked bread and a touch of ancient magic. Tonight, I knead and craft a loaf unlike any other—Fairy Focaccia Bread. Infused with fragrant herbs, kissed by golden olive oil, and adorned with blossoms and garden greens as if woven by woodland sprites themselves, this bread is as much a feast for the eyes as it is for the soul. Pull up a chair, let the candlelight flicker, and taste the magic baked into every bite. For here, in this mystical haven, even the simplest loaf carries a bit of enchantment.
This recipe is wonderful anytime of the year, any season. It's an absolute favorite in my tavern.
This recipe pairs well with my Golden Winter Harvest Bisque.
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Ingredients
*See recipe card for quantities*
- warm water
- sugar
- yeast
- all-purpose flour
- salt
- olive oil
- olives
- garlic
- cherry tomatoes
- rosemary
- thyme
- sage
- bell peppers
Instructions
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- Activate the yeast by combine water, sugar, and yeast and stir together. Add flour and salt. Mix together using a wooden spatula or spoon. Add olive oil and knead with your hands. Cover and let sit for 1 hour.
- Grab your dough, and transfer into the baking pan. Dimple the dough with your fingers.
- Chop your vegetables and herbs you want to use for decorating the focaccia bread.
- Decorate and lightly salt the surface. Bake in the oven at 425F for 20-30 minutes.
Hint: be sure to activate your yeast before baking! It's an extremely important step in order to get a nice fluffy loaf!
Substitutions
- Vegetables & Herbs - you're welcome to substitute any of the vegetables & herbs I used for your preferred favorites! I find the ones I listed are best for the design I like making on the loaf.
- Gluten Free - use gluten free all-purpose flour instead of regular all-purpose flour. Ratio should be 1:1.
Equipment
- 1 Large Mixing Bowl
- 1 Wooden Spatula or Spoon
- 1 Cutting Knife
- 1 Cutting Board
- 1 Whisk
- 1 Baking Pan
Fairy Focaccia Bread Recipe Card
Equipment
- 1 Large Mixing Bowl
- 1 Wooden Spatula or Spoon
- 1 Cutting Knife
- 1 Cutting Board
- 1 Whisk
- 1 Baking Pan
Ingredients
- 1¼ cup warm water
- 1 tbsp sugar
- 1 tbsp yeast
- 3-3½ cups all-purpose flour
- 2 tsp salt
- 1 tbsp olive oil
- olives
- garlic
- cherry tomatoes
- rosemary
- thyme
- sage
- bell peppers
Instructions
- In a large mixing bowl, combine water, sugar, and yeast and stir together. Let sit for 5 minutes so the yeast can activate.
- Then add your flour and salt. Mix together using a wooden spatula or spoon.
- Add in your olive oil and start kneading the dough with your hands.
- Once you've gotten a homogenous ball of dough, let sit in the bowl and cover with a kitchen rag or damp towel. Let it rest for 1 hour.
- After 1 hour, preheat your oven to 425℉.
- Grab your baking pan and lather it in olive oil. Grab your dough, and transfer into the baking pan. Dimple the dough with your fingers.
- Salt and decorate the surface as desired. Then bake for 20-30 minutes.
Storage
To keep your focaccia bread fresh and flavorful, follow these storage tips:
Short-Term Storage (1-2 Days)
- Store at room temperature in an airtight container or wrapped tightly in plastic wrap.
- Avoid refrigerating, as it can dry out the bread.
Long-Term Storage (Freezing - Up to 3 Months)
- Wrap the focaccia tightly in plastic wrap, then in aluminum foil or a freezer-safe bag.
- To reheat, thaw at room temperature and warm in a 350°F oven for 5-10 minutes to restore crispiness.
For best taste and texture, enjoy your focaccia fresh or within a couple of days!
FAQ
Yes! Substitute the all-purpose flour with gluten free flour at a ratio of 1:1.
No dairy used!
Pairing
These are my favorite dishes to serve with [this recipe]:
