A dense bread with a generous amount of herb infused olive oil drizzled on top, this focaccia bakes up crispy on the outside, but super soft on the inside.
Don't rush the process. It's bread and it needs to rise. This focaccia will rest for a total of 1.5 hours. This time is crucial in making sure that you get a fluffy bread without big air bubbles. This also gives the gluten enough time to properly set up.
All these recipes say "let bread rise in the warmest part of your kitchen". But how do you know where that is? My tip of the day is to let the bread rise in your oven! Just before kneading the bread I'll turn my oven on to the lowest temp for just a minute or so - just enough to get it ever so slightly warmed up. Then after I'm done kneading the dough, I'll let it rise in the oven. It's important to remember that you can't let the oven actually get hot or it will bake the bread and it will not rise properly. I will do the same for the second rise - letting it heat up for just a minute or so.
You can totally make this bread ahead of time. After the first rise (which lasts for an hour) you can refrigerate the dough in an air tight container for up to a week. Then when you're ready to bake, remove the dough from the fridge and let it sit on the counter for 30-60 minutes so it can come to room temp. Then follow the directions on the recipe card below starting with #4.
Find it online: https://midwestfoodieblog.com/herb-and-tomato-focaccia/