Fall Harvest Focaccia

by Cara Byte

Fall Harvest Focaccia

Embrace the bountiful flavors of the autumn season with Fall Harvest Focaccia, a delectable bread that celebrates the abundance of the harvest. Each bite offers a delightful combination of flavors and textures, showcasing the warmth and richness of fall. Whether served as an appetizer, a side dish, or the star of a cozy gathering, Fall Harvest Focaccia is a true celebration of the season's offerings. Let the enticing aroma fill your kitchen and relish in the comforting taste of this autumn-inspired masterpiece that beautifully captures the essence of the harvest season.


  • 2 1/4 tsp Active Dry Yeast 1 package
  • 1 Tsp Sugar
  • 1 Cup Water warm but not hot (around 115 F)
  • 2 1/2 Cup All Purpose Flour or bread flour
  • 1 1/2 tsp Salt + more for topping
  • 1/2 Cup Olive Oil + more for drizzling
  • 1 tbsp. Fresh Rosemary chopped
  • 1 tbsp. Fresh Thyme chopped
  • 1 tbsp Fresh Sage chopped
  • 1 tsp Garlic Powder


  1. Combine yeast, water, and sugar. Which well and let sit for about 10 minutes, or until bubbly.
  2. Coat a large mixing bowl with olive oil and set aside. In a different mixing bowl or a stand-up mixer bowl combine the flour and salt and stir. Add 1/4 cup oil and the yeast mixture and knead with a dough hook on medium speed until the dough comes together. Turn the mixer up to medium-high speed and knead for 5 minutes. Trasnfer the dough to the bowl coated with olive oil and cover. Turn the oven light on and place the covered dough in there without turning on the oven. Let the dough rise for about 1-2 hour or until the dough has doubled in size.
  3. Coat a 9-inch square baking dish with the remaining ¼ cup olive oil (this is more oil than you normally use to grease a pan but it will yield a crispy crust). Transfer the dough over and use clean hands to press the dough into the pan with your fingers. Turn the dough over to coat the other side with olive oil and continue pressing with your fingertips. Cover and place in a warm spot to rise again.
  4. Preheat the oven to 425 F. Once the dough is doubled in size press it down last time with clean fingertips leaving indents all over the dough. Sprinkle the herbs and salt and drizzle with the olive oil. Bake for 20-25 minutes or until golden brown.
  5. Remove from the oven and let cool before cutting into squares. Sprinkle with more salt , garlic powder, and drizzle with more olive oil. Serve warm.

Make it Gluten Free:

Notes: For Gluten-Free bread use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix. 

  • 1 ⅓ Cup Chickpea Flour 
  • ¾ Cup Almond Flour
  • ¼ Cup Potato Starch 
  • 1 tbsp Baking Powder
  • ½ Tsp Salt 
  • ½ tsp Xanthan Gum

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