Rosemary Focaccia Bread Recipe #82337
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.
by Kim D.
2¼ hours | 2 hours prep
2 loafs
- 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
- In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
- With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
- Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
- Turn dough onto a floured surface and gently knead for one minute.
- Lightly oil two large baking sheets (I use baking stones).
- Divide dough in half, placing one half on each baking sheet.
- Press or roll out each to a 10-inch round.
- Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
- Preheat oven to 400°F.
- With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
- Sprinkle rounds with remaining rosemary and sea salt.
- Bake 15 minutes or until golden.
- Cut in wedges and serve warm.
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5 stars