This chimichurri kissed focaccia bread is irresistibly delicious!
The bread only takes a couple hours and the fresh herbs really sends this bread over the top. If you are looking for a classic focaccia take a look here at my recipe- Classic Focaccia Bread
I am absolutely over the moon with this bread. It is so fluffy with a perfect crunchy and salty crust. I essentially followed my original recipe for focaccia with a few adjustments for this recipe. I worked so hard on creating that recipe and with a few little changes we will get a Instagram worthy bread that not only looks good but tastes impeccable. To achieve this you will need lots of good olive oil, coarse cut sea or Kosher salt, and fresh herbs.
How beautiful is that?! You can see the chimichurri has baked into the crust creating a flavor packed bite. To make up this lovely topping we will be using fresh herbs. Rosemary, parsley, garlic, red pepper flakes, lemon zest, and of course salt. This is an incredible herb combo. The zest and red pepper flakes add such depth to blend. It is mixed with a good amount of extra virgin olive oil and drizzled over our dough before baking.
A work of food art! I like to use a standing mixer to get my dough perfect and smooth but it is not necessary to have one. Good olé muscle and hand kneading will get the job done too. A few minutes of a good bread making is a great work out! I guess that can makeup for the calories eaten after the bread is ready hee-hee. Totally worth it.
Okay, let’s get started!
Rosemary Chimichurri Focaccia Bread
Ingredients
- 1 packet rapid rise yeast Make sure the expiration date is good.
- 1 1/3 cups 110° water
- 2 tsp sugar
- 1/2 cup extra virgin olive - plus LOTS more for drizzling. Good quality is best
- 3 1/2 cups All purpose flour Plus more for kneading.
- 3 cloves garlic, minced
- 4-5 tsp course flaky sea or kosher salt
- 1 tsp rosemary, minced
- 1/2 tbsp. parsley, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp lemon zest
- 1/4 cup extra virgin olive oil
Instructions
- Prep/cut the garlic and measure out 1/4 cup of olive oil.
- The next step is measure out the water. 1 1/3 cups at 110° You can get it HOT from the faucet or simply pop into the microwave. Use a thermometer to measure the temp. If its too hot, no biggie just let it sit and cool.
- If you will be using a kitchen aid attach the dough hook. If you will be working by hand get out a large mixing bowl, and spoon.Pour the sugar in the bowl or the standing mixer. Add the water, then the yeast packet. Stir to combine.
- Let the yeast sit for 10 minutes. It will start to get nice and frothy. If the yeast doesn't get frothy the water may not be the correct temp. Try again.
- THIS NEXT STEP IS FOR KITCHEN AID USERS, if you are mixing by hand skip to the step below.Now that the yeast is ready to go, turn the mixer on with the dough hook attachment in place on low speed. Slowly start pouring in the flour and oil. After it is all incorporated bump the speed to med-low. Let it mix for 5 minutes. If you see the dough is sticking to the bowls sides add a tablespoon or 2 of olive oil to get it to stop from sticking.
- HAND MIXING INSTRUCTIONS After the yeast is ready, add the oil into the bowl and mix. Slowly start adding in the flour and mixing as you go. It will get harder and harder. After all the flour is incorporated turn the dough onto a floured surface and knead for 8-10 minutes or until it is completely smooth.
- EVERYONE'S NEXT STEP from here out all instructions will be the same whether you used a standing mixer or by hand.
- After you have mixed the dough and achieved a smooth texture, form into a ball. It doesn't have to be perfect.
- Sprinkle a small amount of flour on a work surface and place the dough ball down on top.On the top of the dough we are now going to add the flavor! On top of the dough sprinkle half of the garlic and 1 1/2 tsp of salt.
- Fold the dough onto itself and knead until the salt and garlic are mixed in well. About 2 minutes of kneading and the dough is smooth.
- Pick up the dough ball and pinch the bottom until it forms a smooth ball. Place on a floured surface.
- Now cover with a kitchen towel and let is rest for 30 minutes.
- While the dough is resting on a baking sheet (I like to line with foil) we are going to drizzle 2 teaspoons of olive oil and 1/2 teaspoon of salt.
- After the 30 minutes is up. Turn the dough onto the baking sheet. With your fingers start to press out onto the pan. Flip over and continue pressing into the pan getting all the delicious oil and salt on the dough. Drizzle more oil on the top of one side and rub dough.
- You can leave the dough exposed or cover with a tea towel.Set a timer for 1 hour and 20 minutes and let the dough do its thing.
- When time is up, set the oven to 400°
- Let's mix up the chimichurri. In a small bowl combine the rosemary, parsley, remaining garlic, lemon zest, red pepper flakes, 1/4 tsp salt, and 1/4 cup olive oil.
- Almost done, hang in there. This part is where we create those beautiful pockets that soak up the chimichurri wonderfulness.On the pan using all 10 fingers, from one end of the dough start to press up and into the dough. Don't be shy get in there and make good divets.
- You will continue this all over the dough, working from top to bottom and pressing upwards.I like to leave a bit of a crust but you can press all the way to the edge if you like.
- Now evenly spoon the chimichurri on the dough.
- Bake for 25-30 minutes. Or until golden.
- Cut and ENJOY!
