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 several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.