Herb Focaccia Bread

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Herb Focaccia Bread to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Herb Focaccia Bread, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (16 ounce) package hot roll mix
• 1 cup warm water (120 to 130
• degrees F)
• 1 egg, lightly beaten
• 2 2/3 tablespoons olive oil,
• divided
• 1 cup finely chopped onion
• 1 teaspoon dried rosemary,
• crushed
• 1 teaspoon dried thyme

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large mixing bowl, combine the hot roll mix and contents of yeast packet; mix well

Step 2: Technique & Execution

Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl

Step 3: Technique & Execution

Turn onto a floured surface; knead until smooth and elastic, about 5 minutes

Step 4: Technique & Execution

Place in a bowl coated with nonstick cooking spray, turning once to grease top

Step 5: Technique & Execution

Let rest for 5 minutes

Step 6: Technique & Execution

Divide dough in half