I have just baked some herb focaccia breads. 😊 One of the ways, perhaps the simplest and most immediate, to use my herb dough.
It is a simple recipe, perhaps the most immediate one, the first that comes to mind after preparing the dough. But I wanted to write the recipe because we really like these herb focaccia breads, they are a great bread substitute, not only at meals but also as a snack.
They have that extra taste, given by the herbs in the dough, but also from a nice brushing of garlic and oil on top, before baking.
Try them!
👀 Other focaccia breads you might be interested in: 👀
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 herb dough
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- chili pepper (optional)
Tools
- Rolling Pin
- Brush
- Baking Sheet
- Parchment Paper
Steps
Prepare the dough as I have described in the basic recipe.
Three notes:
1. This time, I added the herbs and garlic right at the beginning in the dough, right after incorporating the liquid ingredients. As I mentioned in the dough recipe, I did not notice any appreciable differences in the final result. In short, add the herbs whenever you like.
2. The second difference is in the rising times: this time I did not do the second rise in the fridge, I simply let the dough rise until doubled, then formed the focaccia breads by hand and let them rest on the tray for about half an hour before baking.
3. If you don’t have kefir, you can replace it with yogurt, or alternatively, with milk.Divide the dough into balls. Flatten them with your fingers or with the rolling pin to form rounded focaccia breads about a quarter inch thick. Some turned out a bit square, but no one noticed at the table. 😄
Chop the garlic, place it in a small bowl and mix it with two or three tablespoons of extra virgin olive oil.
Place the focaccia breads on a baking sheet covered with parchment paper, distribute oil and garlic over the focaccia breads, then let them rest a bit before baking.
Bake at 400°F for about 15 minutes.
Serve them warm.
That “extra taste” given by the garlic, herbs (and chili pepper, if desired) makes these focaccia breads perfect to fill with cheeses and meats. We particularly enjoyed them with coppa and salami (*). 😋
Salt-free Tips
Remember that the use of herbs and spices is recommended to flavor foods instead of salt. If you are trying to follow a low-sodium diet, I particularly recommend using garlic, which, in addition to flavoring foods in an unbeatable way, is really beneficial (and one of its properties is to regulate blood pressure).
(*) Regarding meats, yes, I wrote that these focaccia breads are excellent with meats, but as with all things, moderation is key, and above all, being informed is important. Therefore, I remind you:
◼️ for example, that prosciutto is the meat with the highest sodium content (due to its long curing process)
◼️ that the daily sodium intake recommended by the World Health Organization is 2 g (about 5 g of salt)
◼️ and that – since 50 g of sweet prosciutto (about 3 slices) provides 1.3 g of sodium – eating 3 slices of prosciutto already meets a large part of the daily requirement.
Anyone wanting to reduce salt in their diet should know these simple facts.
If you are interested in reducing or eliminating salt, always remember to:
◼️ Gradually reduce salt, as the palate needs to get used to it slowly and should not notice the progressive reduction.
◼️ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
◼️ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
◼️ Use seeds. Sesame, pine nuts, almonds, walnuts…
◼️ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
◼️ Use my salt-free vegetable granules and gomasio.
◼️ Opt for fresh foods.
◼️ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grilling, en papillote, steaming, microwave)
◼️ Avoid bringing the salt shaker to the table!
◼️ Allow yourself an occasional break from the rule. It is good for the mood and helps to persevere.
If you do not want to, or cannot, give up salt:
◼️ You can still try my recipes by salting according to your habits.
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