Garden Herb Focaccia #breadbakers

This Garden Herb Focaccia is rich with extra virgin olive oil and herbs fresh from my garden.


I got one thing to say, this garden herb focaccia needs to be drug thru a puddle of extra virgin olive oil or whatever pasta sauce you have on your plate. If you do not do either of these then I feel real sorry for you.

I made this herb focaccia for my #Breadbakers group. This months #breadbaker is hosted by Cooks Hideout.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Garden Herb Focaccia


2 teaspoons active dry yeast
1 cup warm water
5 tablespoons sugar
3 tablespoons butter
2 tablespoons powered milk
1 teaspoon salt
3 cups all purpose flour
4 tablespoons mixed herbs(I used rosemary, thyme and chives)

1/4 cup extra virgin olive oil


In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)

Turn on a floured surface; kneed until smooth and elastic about 6 minutes. Add herbs and kneed into dough. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Cover and let rest for 10 minutes. Placed on a baking tray. Cover and let rise until doubled about 30 minutes. With fingertips make several dimples over top of dough.
Preheat oven to 350 degrees. Bake for 25-30 minutes or until the middle sounds hollow. After baking brush with extra virgin olive oil

Breads using Summer Bounty:

Peace be with you,