Italian Garlic and Herb Seasoned Panini – Focaccia Bread (ABM)

There’s something profoundly comforting about the aroma of baking bread, isn’t there? For me, it’s inextricably linked to my childhood, to my Nonna’s tiny kitchen, where the air was perpetually thick with the scent of yeast and simmering tomato sauce. This particular focaccia, infused with the robust fragrance of garlic and a medley of classic Italian herbs, always transports me back to those cherished moments. It’s more than just bread; it’s a culinary hug, a delicious reminder of simple pleasures and shared meals, perfect for transforming into the most exquisite panini.

Recipe Overview

• Prep Time: ~20 minutes (plus 3 hours rising time)
• Cook Time: 20-30 minutes
• Total Time: ~3 hours 50 minutes
• Servings: 4 sandwiches
• Yields: 2 loaves
• Dietary Type: Vegetarian

Ingredients

Here’s what you’ll need to create these fragrant, herb-infused focaccia loaves:

• 2 ½ teaspoons active dry yeast
• 2 cups warm water
• 5 cups all-purpose flour (or 5 cups bread flour for a chewier texture)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 cloves garlic, peeled and chopped
• 1 teaspoon dried oregano
• ½ teaspoon dried rosemary (or 2 teaspoons chopped fresh rosemary)
• ⅛ teaspoon dried marjoram (optional, but highly recommended for depth)
• 2 teaspoons chopped fresh Italian parsley (optional, for a burst of freshness)
• ½ teaspoon coarse salt, for sprinkling
• ¼ teaspoon black pepper
• ¼ teaspoon lemon pepper

Equipment Needed

• Bread machine (for dough cycle)
• Measuring cups and spoons
• Large mixing bowl (oiled)
• Plastic wrap or clean kitchen towel
• Two baking sheets
• Silpat sheets (optional, for easy cleanup)
• Oven
• Cooling rack

Instructions

Crafting this beautiful focaccia is a rewarding process, beginning with the magic of your bread machine.

1. Activate the Yeast: Begin by pouring the warm water into your bread machine’s baking pan. This ensures the yeast has a gentle environment to bloom.
2. Add Dry Ingredients: Next, add the all-purpose flour (or bread flour) and salt to the pan.
3. Incorporate Yeast and Oil: Make a small well in the center of the flour mixture and add the active dry yeast. Drizzle the olive oil over the top.
4. Initiate Dough Cycle: Close the bread machine lid and select the “dough” cycle. The machine will expertly mix and knead the dough for you.
5. Herbal Infusion (Optional Timing): If you prefer a more pronounced herb flavor directly within the dough, you can add the chopped garlic, dried oregano, dried rosemary, dried marjoram (if using), black pepper, and lemon pepper along with the dry ingredients. Alternatively, you can reserve these aromatic elements to be scattered on top of the dough just before baking, which allows their fragrance to intensify on the surface.
6. First Rise: Once the dough cycle is complete, carefully remove the dough from the bread machine. It will be somewhat sticky, which is exactly what we want. Punch the dough down gently and knead it a few times on a lightly floured surface. Then, place the dough into a lightly oiled bowl, turning it to coat all sides with the oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
7. Preheat the Oven: About ten minutes before the dough’s second rise is finished, preheat your oven to 400°F (200°C). Lightly grease two baking sheets or line them with Silpat sheets for easy release.
8. Shape the Loaves: After the dough has doubled, gently press out the air. Divide the sticky dough in half. With lightly floured hands, gently press each half into an approximate 8 x 11-inch rectangle directly onto the prepared baking sheets. Don’t worry about achieving a perfect shape; a rustic look is part of focaccia’s charm. Avoid pressing the dough too flat, as this will affect its airy texture.
9. Add Toppings: Brush the surface of each dough rectangle with a little olive oil. If you didn’t add the herbs and garlic earlier, now is the time to scatter the chopped garlic, dried oregano, dried rosemary, dried marjoram (if using), black pepper, and lemon pepper evenly over the dough. Gently press them into the surface.
10. Final Seasoning: Sprinkle the coarse salt over the top of each loaf.
11. Bake: Place the baking sheets in the preheated oven and bake for 20-30 minutes, or until the focaccia is a beautiful light golden brown and sounds hollow when tapped on the bottom.
12. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack. This bread is delightful served warm, but it truly shines when sliced horizontally to create the perfect base for your favorite panini creations.

Expert Tips & Tricks

To elevate your focaccia and ensure consistently delicious results, keep these professional insights in mind:

• Dough Stickiness is Key: Resist the urge to add too much extra flour when handling the dough. A slightly sticky dough is crucial for achieving that signature light and airy focaccia crumb. If it becomes unmanageably sticky, a light dusting of flour on your hands and surface is sufficient.
• Herb Aroma Boost: For an even more intense garlic and herb fragrance, consider mincing your garlic very finely or even pounding it into a paste with a little olive oil and the dried herbs before scattering them on the dough.
• Oven Variations: Ovens can vary significantly. Keep a close eye on your focaccia during the last 10 minutes of baking. If it’s browning too quickly on top, you can loosely tent it with aluminum foil.
• Panini Perfection: When slicing your focaccia for panini, aim for even thickness. This ensures your fillings are heated through without the bread becoming too compressed. A good quality panini press or a cast-iron skillet with a heavy press will yield fantastic results.

Serving & Storage Suggestions

This Italian Garlic and Herb Seasoned Focaccia is incredibly versatile. Serve it warm as a side to your favorite Italian dishes, or slice it thick for a delightful appetizer.

For panini, slice the cooled focaccia loaves horizontally. Fill with your desired ingredients – think classic Italian cured meats, fresh mozzarella, roasted peppers, or a vibrant pesto. Grill in your panini press or a skillet until golden and the cheese is melted and gooey.

Leftover focaccia can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap it tightly in plastic wrap and then in foil, and it will keep in the refrigerator for up to 4 days. To reheat, you can warm slices gently in a toaster oven, a skillet, or back in a moderate oven (around 300°F/150°C) until warmed through. For freezing, wrap individual portions tightly and they will last for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for this focaccia. Please note that this is an approximation and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	1225.3 kcal
Calories from Fat
Total Fat	10.3 g	15%
Saturated Fat	1.5 g	7%
Cholesterol	0 mg	0%
Sodium	1761.5 mg	73%
Total Carbohydrate	243.2 g	81%
Dietary Fiber	10.3 g	41%
Sugars	0.9 g	3%
Protein	34.8 g	69%

Note: The “Calories from Fat” and “% Daily Value” figures for fat are placeholders as they were not fully specified in the original data.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes along with the other herbs for a subtle warmth.
• Mediterranean Flair: Incorporate Kalamata olives and sun-dried tomatoes into the dough or as a topping before baking.
• Cheesy Delight: Mix in some grated Parmesan cheese or shredded mozzarella into the dough or sprinkle generously on top.
• Gluten-Free Option: While this recipe relies on traditional flour for its texture, you could experiment with a high-quality gluten-free all-purpose flour blend. Be aware that the texture and rise may differ.

FAQs (Frequently Asked Questions)

Q: My dough seems too sticky, should I add more flour?
A: A slightly sticky dough is ideal for focaccia, as it contributes to a light and airy crumb. Resist adding too much extra flour; a light dusting on your hands and surface is usually sufficient to handle it.

Q: Can I make this focaccia without a bread machine?
A: Absolutely! You can use the stand mixer’s dough hook on a medium speed for about 8-10 minutes, or knead the dough by hand on a floured surface for 10-15 minutes until it’s smooth and elastic.

Q: How do I ensure my herbs are evenly distributed?
A: If adding herbs directly into the dough during the bread machine cycle, ensure they are mixed in well. If scattering them on top, press them gently into the dough with your fingertips before baking.

Q: What kind of garlic is best for this recipe?
A: Fresh garlic, peeled and chopped, will provide the most vibrant flavor. Garlic powder can be used as a substitute, but the fresh aroma is unparalleled.

Q: How long does the dough need to rise?
A: The dough requires two rises: the first for about 1 hour after the initial mixing and kneading (until doubled), and the second for another hour after shaping (until doubled again).

Final Thoughts

This Italian Garlic and Herb Seasoned Focaccia is a testament to the simple beauty of good ingredients and traditional techniques. It’s a bread that speaks of warmth, family, and the pure joy of sharing delicious food. Whether you’re enjoying it as a base for a hearty panini or as a flavorful accompaniment to your meal, I’m confident it will bring a little piece of Italian sunshine into your kitchen. Don’t hesitate to experiment with your favorite panini fillings – the possibilities are as endless as your appetite!