Love focaccia bread? This recipe for Herb Cheese Mini Focaccia is easy to make — and so delicious too.
Let me be clear about something. Until recently the only herbs I ever used came in dried form from jars. And even then, I barely paid attention to the shapes and colors of them.
I suppose if I had, I would have noticed that I was buying the wrong herb at the market the other day.
As reality turns out though, I didn’t realize what herb I was using until I saw Kalyn’s photo of thyme on her website this weekend.
I’d purchased an herb that I thought was thyme … but could be rosemary. I hemmed and hawed and tried to figure out what I was using … and couldn’t. Fortunately, this is the kind of flexible recipe where any well-chopped herb will do. It’s delicious with thyme, rosemary, dill, you name it.
In the photo you’ll notice that I made several varieties of this, but here is the recipe for just one. It’s super adaptable too, so feel free to try whatever combination moves you.
Note: This recipe is adapted from an out of print (in the US) book called Home Cooking Baking & Desserts.
- 2 tbsp olive oil
- 2 1/2 cups unbleached white bread flour
- 1/2 tsp salt
- 1 envelope active dry yeast, or equivalant.
- 1 cup lukewarm water
- 1 tbsp fresh rosemary
- 1 tbsp fresh basil, chopped
- 1/4 cup parmesan cheese
- 1/4 cup mozzerella cheese
- olive oil
- sea salt
- Sift the flour, salt and yeast together into a large bowl. Add the olive oil and water and knead into a dough until just together.
- Transfer dough to an electric mixer bowl. Attach the dough hook and knead on low for 8 minutes. A smooth ball should be formed.
- Transfer dough to a lightly greased mixing bowl, cover with a kitchen towel and leave to rise in a warm place for about 1 hour, or until doubled in size.
- Once risen, punch dough for 1-2 minutes. Divide into four balls.
- Brush a cookie sheet with olive oil, place four balls on sheet and press round to form rounds. Use your fingers to push down onto dough, creating a dimpled appearance.
- In a small bowl, combine cheeses and herbs. Sprinkle evenly on four rounds. Drizzle olive oil over the top. Salt to taste.
- Cover with kitchen towel and let rise for an additional 30 minutes.
- Preheat oven to 375 degrees. Remove towel and bake for 20-25 minutes until golden brown.
- Move foccacia to a wire cooling rack and let cool. Cut into pieces and serve.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.