Easy Rosemary Focaccia Bread Recipe

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Mile High Focaccia Bread With Fresh Rosemary Herb

Try this easy mile high rosemary focaccia bread recipe. Serve it alone, with soups or salads, or slice it in half and serve as a sandwich.

This recipe will make a one nine inch round loaf baked focaccia topped with fresh rosemary herb.

Focaccia is described as a flat oven-baked Italian bread but this rosemary focaccia bread is actually about 3 inches thick depending on how long you allow the dough to rise. That’s a far cry from a flat bread!

Ingredients:

• 1 1/3 cup warm water (110 degrees Fahrenheit)
• 2 teaspoons honey
• 2 1/4 teaspoon active dry yeast
• 3 1/2 cup all-purpose unbleached flour
• 1/4 cup extra virgin olive oil (extra needed for greasing cake pan and topping dough)
• 2 teaspoons kosher salt (plus extra for sprinkling on top)
• 2-3 springs fresh cut rosemary with needles removed form stem

Directions:

For this recipe I use a stand mixer with the dough hook.

Drizzle some extra virgin olive oil in a large bowl. Take a paper towel and spread the oil around the bowl. Discard the papertowel and set bowl aside.

Heat water to 110 degrees Fahrenheit. Once the water reaches temperature place the water in the stand mixer bowl.

TIP: I highly recommend using an instant read kitchen thermometer to make sure the temperature of the water is correct. If the water is too hot it may affect the yeast and if it’s too cold the yeast may not activate like it should.

Add honey and yeast to the water. Use a fork and whisk to break up the yeast and allow to rest for 10 minutes or until bubbly.

Attach dough hook to stand mixer and begin mixing on low speed while gradually adding all-purpose flour, extra virgin olive oil and salt to yeast mixture.

Increase speed to medium and mix dough for 5 minutes. Dough should be pulling away from the sides of the bowl.

Rise Dough

First Rise:

Remove dough from mixing bowl. Shape into a ball and place in large greased bowl and cover with plastic wrap. Sit bowl aside in a warm draft free location for about 1 hour or until dough has doubled in size.

Second Rise:

Punch dough and remove from bowl. Hand knead a few times just to get into shape.

Drizzle some olive oil in the 9×3 pan to cover the inside bottom (about 2-3 Tablespoons) and place dough in pan. Using your fingers gently spread dough evenly to the edges of the pan.

Using your fingers poke deep holes into the dough making dimples all over the bread.

Drizzle the top of the dough with 1-2 Tablespoons olive oil. Place the fresh rosemary needles evenly on top and sprinkle with kosher salt.

Cover with plastic wrap. Place pan in a draft free area and allow the dough to rise for about 30 minutes. This is where the focaccia bread gets it’s mile high rise.

Preheat oven to 425 degrees Fahrenheit.

After dough has risen, remove plastic wrap and bake in preheated oven for 30 minutes or until bread starts to to get golden brown.

Carefully remove the bread from the oven and allow to rest in pan for about 5 minutes. Then turn out onto cooling rack.

Using a bread knife cut into desired pieces and serve immediately while it’s still warm. Pairs nicely with your favorite pasta dish.

Focaccia bread can also be sliced in half and used for making sandwiches. Or serve it with homemade tomato soup or any soups for that matter and or salads.

Whichever way you decide to eat this bread I do hope you enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING ROSEMARY FOCACCIA BREAD AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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