This Home Baker Tried Baking Botanical Focaccia—Here’s What Happened

How to Make Ciabatta Bread

This Quilted Focaccia Bun Is the Most Beautiful Bread We've Ever Seen

I Tried Paul Hollywood's Focaccia Recipe, and I Gave It a Handshake

How to Make the Best Mozzarella Tomato Basil Bread

I Made Flowerpot Bread, and It's the Perfect Spring Bake

How to Make French Bread at Home

How to Make Yeast Bread from Scratch

Our Absolute Best Homemade Bread Recipes

This Is the Easy Sourdough Bread Recipe You've Been Looking For

How to Make Whole Wheat Bread

Our Most Gorgeous Bread Recipes

18 Garlic Bread Recipes

This Garlic Bread With Shallots Is Going Viral—Here's How to Make It

51 Savory Bread Recipes

18 Healthy Bread Recipes

How to Make Zucchini Bread

The Ultimate Bread Baking Guide: How to Make Bread from Scratch

98 Recipes for Homemade Bread

TEST KITCHEN APPROVED

Herb Focaccia Bread

Name: Herb Focaccia Bread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 bread loaves (10 wedges each)
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) hot roll mix; 1 cup warm water (120° to 130°); 1 egg, lightly beaten; 2 tablespoons plus 2 teaspoons olive oil, divided; 1 cup finely chopped onion; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried thyme

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. + rising Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This well-seasoned yeast bread adds an attractive accent to any Italian meal...and the aroma while it's baking is scrumptious. The wedges also go great with soup, stew or chili.

TEST KITCHEN APPROVED

Herb Focaccia Bread

Add your review

Yield:2 bread loaves (10 wedges each)

Prep:30 min

Cook:15 min

Save Saved Saving email print

Ingredients

1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
1 egg, lightly beaten
2 tablespoons plus 2 teaspoons olive oil, divided
1 cup finely chopped onion
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme

Text Ingredients

Shop Recipe

Directions

1
In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl.

2
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes.
3
Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover.
4
In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes.
5
Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks.