Chermoula Herb Focaccia
A tender, dimpled focaccia infused with chermoula—a zesty North African herb paste made from cilantro, parsley, garlic, cumin, and paprika. Finished with a drizzle of herb oil and fleur de sel, this bread is aromatic, vibrant, and perfect for soaking up hummus or serving alongside tagines.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 15 min
- Makes
- 1 focaccia (8 wedges)
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Use a 9×13-inch (23×33 cm) baking pan; oil it generously
- Have room-temperature water ready
- Measure all herbs fresh and roughly chop before blending
Make the dough
- In a stand mixer fitted with a dough hook, combine flour (330g), instant yeast (7g), and kosher salt (9g).
- Add warm water (240ml) and olive oil (30ml).
- Mix on low speed for 3 minutes until shaggy, then increase to medium-low and knead for 8 minutes until the dough is soft, supple, and slightly sticky—it should pull away from the sides of the bowl but stick a little to the bottom.
- (If mixing by hand, combine dry ingredients in a large bowl, add wet ingredients, and stir vigorously for 2 minutes, then knead on a lightly oiled counter for 10 minutes.)
+ Show details− Hide details
Ready when: Dough is soft and slightly sticky, clears the sides of the mixer bowl
Tip: Warm water (90–100°F) ensures proper yeast activation; water that's too hot kills the yeast
First rise in the pan
- Oil a 9×13-inch (23×33 cm) baking pan generously with olive oil (22ml), coating the bottom and sides.
- Transfer the dough to the pan and gently stretch it to fit the dimensions—don't worry if it shrinks back; you'll stretch again after rising.
- Cover with a damp kitchen towel and let it rise in a warm place (75–78°F / 24–26°C) for 45–60 minutes, until the dough has increased in volume and feels airy.
+ Show details− Hide details
Ready when: Dough has visibly risen and feels pillowy when gently poked
Tip: If your kitchen is cool, place the covered pan in a turned-off oven with the light on, or over a heating pad
Make the chermoula
- While the dough rises, prepare the chermoula.
- In a food processor, combine roughly chopped cilantro (25g), parsley (15g), smashed garlic (3 cloves), ground cumin (2g), and sweet paprika (1.5g).
- Pulse until the herbs are finely minced, about 8–10 pulses.
- Add fresh lemon juice (22ml) and extra-virgin olive oil (45ml).
- Pulse 3–4 more times until the mixture forms a chunky-smooth paste.
- Taste and adjust seasoning if desired.
- The chermoula should be vibrant green with flecks of color.
+ Show details− Hide details
Ready when: Mixture is finely minced and forms a chunky-smooth paste
Tip: Don't over-process the chermoula; some texture should remain for visual appeal and flavor
Stretch the dough and spread chermoula
- Once the dough has risen, gently stretch it to fill the pan corner to corner.
- If it resists, let it rest for 5 minutes and try again.
- With your fingertips, dimple the entire surface of the dough, creating shallow indentations (about ½ inch / 1 cm deep) across the whole rectangle—this is the classic focaccia texture.
- Spread the chermoula evenly over the dimpled dough using an offset spatula or the back of a spoon, leaving a ½-inch (1 cm) border around the edges.
- The chermoula should cling to the dimples.
+ Show details− Hide details
Ready when: Dough fills the pan, entire surface is dimpled, and chermoula is evenly distributed
Tip: Dimple the dough gently to avoid deflating it; use your fingertips, not your knuckles
Second rise and preheat ovenOven 425°F / 220°C
- Cover the dough again with a damp towel and let it rise for a final 20–30 minutes while you preheat the oven to 425°F (220°C).
- The dough should look puffy and the chermoula should smell fragrant.
- About 10 minutes into this rise, place your oven rack in the middle position and preheat to 425°F (220°C).
+ Show details− Hide details
Ready when: Dough looks puffy and rises slightly above the pan edges
Tip: Don't let the dough over-rise, or it will collapse in the oven and become dense
Bake the focacciaOven 425°F / 220°C
- Place the focaccia in the preheated 425°F (220°C) oven on the middle rack.
- Bake for 22–25 minutes until the top is golden brown, the edges are a deeper golden color, and the bread springs back when lightly poked.
- The focaccia should sound hollow when tapped on the bottom.
+ Show details− Hide details
Ready when: Top is golden brown, edges are deep gold, bread springs back when poked, sounds hollow when tapped on bottom
Tip: If the top browns too quickly, loosely tent it with aluminum foil for the last 5 minutes
Finish and cool
- Remove the focaccia from the oven and immediately drizzle with extra-virgin olive oil (22ml), letting it pool slightly in the dimples.
- Scatter fleur de sel or sea salt generously over the warm surface.
- Let the focaccia cool in the pan for 5 minutes, then turn it out onto a wire rack (or leave it in the pan) to cool for at least 10 minutes before slicing.
- The bread will set as it cools and will be easier to cut.
+ Show details− Hide details
Ready when: Focaccia is cool enough to handle and slice, structure is set
Tip: Finish the focaccia while it's still warm so the oil and salt cling to the surface
Good to know
Tips
- Chermoula is intensely flavored and aromatic; start with the given quantities and add more cumin or paprika only if you prefer a stronger spice profile.
- For even rising, keep your kitchen at a consistent 75–78°F (24–26°C). If it's cooler, your rise times will be longer; if warmer, shorter. Adjust accordingly.
- Dimpling the dough not only creates the classic focaccia texture but also helps the chermoula stay in place during baking.
- Serve the focaccia warm or at room temperature with hummus, whipped feta, or alongside North African stews and grain bowls.
Make ahead
Prepare the chermoula up to 8 hours in advance; store it in an airtight container in the refrigerator. Bring it to room temperature before spreading it on the dough. You can also shape and dimple the dough, cover it tightly, and refrigerate for up to 16 hours; let it come to room temperature and rise for 30–40 minutes at room temperature before baking.
Storage & reheating
Store cooled focaccia in an airtight container at room temperature for up to 2 days. Wrap tightly in plastic wrap and refrigerate for up to 4 days. Freeze in a freezer bag for up to 1 month. Reheat in a 350°F (175°C) oven for 8–10 minutes, or in a toaster oven for 5–7 minutes, until warmed through. Do not microwave, as it will make the bread tough.
Substitutions
- fresh cilantro, roughly chopped → basil or mint (or a combination). For a different herbaceous flavor, use fresh basil or mint; use the same quantity. The result will be less spicy but still aromatic.
- sweet paprika → cayenne pepper. Cayenne is much spicier; reduce the amount to ¼ teaspoon (0.5g) and adjust to taste. Omit if you prefer no heat.
- instant yeast → active dry yeast. Use the same weight or amount; active dry yeast is slightly less potent, so you may need to add 10–15 minutes to the rising time.
- extra-virgin olive oil → neutral oil (vegetable, canola, light olive oil). The focaccia will be less rich but still tender; use the same quantity.
