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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loafs 619g Recipe makes 2 loafs) |
||
| Calories 1502 | ||
| Calories from Fat 275 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.6g | 47% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 20.1g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2630mg | 109% | |
| Potassium 450mg | 12% | |
| Total Carbohydrate 264.0g | 88% | |
| Dietary Fiber 10.3g | 41% | |
| Sugars 0.9g | ||
| Protein 36.9g | 73% | |
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Rosemary Focaccia Bread
By: Kim D.
Jan 28, 2004
Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.
2 loafs
Ingredients
- 5 1/2 cups unsifted bread flour (all-purpose flour can be used with good results)
- 1 (1/4 ounce) package fast rising yeast
- 2 tablespoons fresh rosemary, divided
- 1 1/2 teaspoons salt
- 2 cups warm water (120 F-130 F)
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt or sea salt
Directions
1
In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.2
With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.3
Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).4
Turn dough onto a floured surface and gently knead for one minute.5
Lightly oil two large baking sheets (I use baking stones).6
Divide dough in half, placing one half on each baking sheet.7
Press or roll out each to a 10-inch round.8
Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).9
Preheat oven to 400°F.10
With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.11
Sprinkle rounds with remaining rosemary and sea salt.12
Bake 15 minutes or until golden.13
Cut in wedges and serve warm.
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Featured Reviews for This Recipe
From: Kaake
On Oct 24, 2007
This was a very good bread. Next time I'd add lots more salt on the top of the bread before it bakes and more rosemary in the dough. However, this was a GREAT bread. Thanks for the recipe! I used this with my dipping sauce recipe.
From: uniquemo
On Jul 15, 2007
Perfect! This was my first time making bread and it was easier than I thought! Thank you very much!
From: Lizzie-Babette
On Mar 1, 2004
This is now my favorite, "go to" recipe for focaccia! I made it as directed, with two exceptions: I did not have bread flour, so used regular, all-purpose flour, and also sprinkled a mix of Italian herbs into the flour before mixing. The directions and rising/cooking time were perfect. I did, however, cook the loaves separately; one on a baking stone and one on a baking sheet. The loaf on the baking stone came out the best - crustier and a nicer golden brown. The bread was absolutely delicious and looked wonderful. I'll be using this recipe a LOT - it really doesn't take very long to make, and the taste is scrumptious. Definite winner, Kim!
From: Susie in Texas
On May 2, 2004
Excellent bread recipe, Kim!! I was amazed at how easy it was to prepare this bread. My family loved it. We ate one round immediately and we're having the second one tonite. This recipe would be so easy to experiment with. I think next time I make it, I am going to try a mixture of Italian herbs inside and sprinkle some grated parmesan on top. Thank you so much for this lovely recipe!
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