Herb Focaccine with Parmesan and Fresh Garden Herbs
These tender Italian flatbreads are infused with a vibrant herb mixture of thyme, tarragon, parsley, and basil, then rolled with Parmigiano-Reggiano cheese for rich, savory flavor. The herb-studded dough creates beautiful marbled patterns throughout each round, making them as visually appealing as they are delicious. Perfect for serving alongside pasta dishes, soups, or as an elegant appetizer for dinner parties. The combination of fresh herbs and quality olive oil gives these focaccine an aromatic complexity that sets them apart from simple bread.
Ingredients
- ¼ cup fresh thyme leaves
- ¼ cup fresh tarragon leaves
- ¼ cup fresh parsley leaves
- 2 tablespoons fresh basil leaves
- 2 large cloves garlic, peeled
- 3 tablespoons Filippo Berio extra-virgin olive oil
- 2 teaspoons coarse sea saltkosher salt1:1vegetarian
similar texture and flavor
- ½ teaspoon black pepper, coarsely ground
- ½ cup Parmigiano-Reggiano cheese, freshly gratedPecorino Romano1:1vegetarianeggs-free
similar aged hard cheese
- 1 recipe Nonna's Sponge Dough
Instructions
- 1
Place all herbs and garlic in a pile on cutting board and finely mince
- 2
Place herb mixture in small bowl and stir in olive oil, salt, and pepper until well mixed
- 3
Cover bowl and let mixture sit at room temperature for 30 minutes
- 4
Lightly grease four large baking sheets
- 5
Punch down dough and turn out onto lightly floured surface
- 6
Knead dough for 3 to 4 minutes until smooth and no longer sticky
- 7
Divide dough in half
- 8
Roll one half into 14-inch round
- 9
Spread half the herb mixture evenly over surface of dough
- 10
Sprinkle with half the cheese
- 11
Roll up tightly like jellyroll and pinch seam closed
- 12
Roll dough under palms into 16-inch-long log
- 13
Cut log into 8 pieces
- 14
Knead each piece on floured surface until herbs are evenly distributed throughout dough
- 15
Roll each piece into 6-inch round
- 16
Place focaccine on greased baking sheets leaving about 2 inches between each one
- 17
Cover with clean towel and let rise for 20 minutes
- 18
Repeat process with remaining dough, herb mixture, and cheese
- 19
Preheat oven to 400°F
- 20
Bake focaccine in two batches for 25 to 30 minutes until golden brown
- 21
Cool focaccine briefly on cooling rack
- 22
Serve warm
Tips
Let the herb mixture rest for the full 30 minutes to allow flavors to meld and oils to release for maximum flavor infusion.
Keep dough pieces covered while working to prevent drying out, and ensure even herb distribution by kneading each piece thoroughly.
For best texture, serve warm from the oven or reheat briefly before serving to restore the tender, aromatic quality.
Good to Know
Store at room temperature for 2 days wrapped in foil, or freeze individually wrapped for up to 3 months.
Can be made completely ahead and frozen. Herb mixture can be prepared 1 day ahead and refrigerated.
Serve warm, reheated briefly in 325°F oven if needed. Excellent with soups, pasta, or as appetizer bread.
Common Mistakes
Don't skip the 30-minute resting time for herbs to avoid weak flavor
Avoid overproofing during 20-minute rise to prevent dense texture
Don't roll too thin or herbs will break through dough
Substitutions
FAQ
Can I use dried herbs instead of fresh?
Yes, use about 1 tablespoon total dried herbs instead of the 1/2 cup fresh herbs, but the flavor will be less vibrant and aromatic.
What if I don't have Nonna's Sponge Dough?
You can substitute with any enriched bread dough or pizza dough, though texture may differ slightly from the original recipe.
How long will these keep frozen?
Properly wrapped focaccine will keep frozen for up to 3 months. Thaw at room temperature and reheat in 325°F oven for best results.