Garlic Herb Focaccia Bread

 I love craggy, shaggy, bumpy, lumpy loaves of bread. Honestly, I think they’re a work of art.  All those uneven spots and dents gives personality  to the bread and brings it to life.  Bread that’s formed by hand, punched, stretched, dented and sprinkled with oil, herbs and aromatics creates an interesting specimen that reminiscent of anything from a lunar surface to rock formations.

I think this bread is gorgeous. The uneven and asymmetry are visually appealing. Maybe I prefer that look to a perfectly sculpted loaf of bread because I don’t have the patience to work with any type of baked good long enough to get it perfect.  I’m a slap, sling, throw and go kind of girl.

Imperfections create beautiful works of art.  Just ask any oyster.

For an interesting variation on garlic bread, try this Korean Garlic Bread

Here’s yet another easy bread recipe. Try Crescent Rolls with Cheese and Garlic Butter.

Y’all come see us!

Garlic Herb Focaccia Bread 

yield: one loaf

preheat oven to 375 degrees

1 loaf Bridgford Redi-dough, frozen

olive oil  – 2 to 3 tablespoons divided

1 tablespoon fresh rosemary, finely chopped

1 tablespoon thyme leaves, finely chopped

1/2 teaspoon garlic powder

salt and pepper for sprinkling

Thaw  bread in refrigerator overnight. The next day, remove from refrigerator, place in a  bowl  well-oiled with olive oil and turn the dough to coat it with oil. Place in a warn draft-free area for one hour to rise.

After one hour, punch the dough to deflate. Spread parchment paper over a 9 x 13  baking sheet.  Place dough on parchment paper and evenly spread it to fit the baking sheet. Make indentations across the top of the dough using your knuckles. Drizzle two tablespoons olive oil over the top of the dough. Sprinkle with herbs, garlic powder, salt and pepper.

Let rise for 30 minutes.

Bake in a 375 preheated oven for 20 minutes or until the top is golden brown.

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5 from 3 votes

Garlic Herb Focaccia Bread

Author: Jackie Garvin

Ingredients

• Garlic Herb Focaccia Bread
• yield: one loaf
• preheat oven to 375 degrees
• 1 loaf Bridgford Redi-dough frozen
• olive oil - 2 to 3 tablespoons divided
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon thyme leaves finely chopped
• 1/2 teaspoon garlic powder
• salt and pepper for sprinkling

Instructions

• Thaw bread in refrigerator overnight. The next day, remove from refrigerator, place in a bowl well-oiled with olive oil and turn the dough to coat it with oil. Place in a warn draft-free area for one hour to rise.
• After one hour, punch the dough to deflate. Spread parchment paper over a 9 x 13 baking sheet. Place dough on parchment paper and evenly spread it to fit the baking sheet. Make indentations across the top of the dough using your knuckles. Drizzle two tablespoons olive oil over the top of the dough. Sprinkle with herbs, garlic powder, salt and pepper.
• Let rise for 30 minutes.
• Bake in a 375 preheated oven for 20 minutes or until the top is golden brown.

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