Breads

Rosemary Focaccia Bread

If you speak my love language, it’s bread. Eons ago in a health class there was a questionnaire with, “What is your favorite food?” Immediately, BREAD came to mind. I’m not one to abstain from this daily staple – I embrace its goodness (to the chagrin of celebrities and fit people) that enable my taste buds and brain chemistry to an incredible high. Turns out my offspring are their mother’s children – they will forever remember my homemade, warm, and comforting food. The sign below sums everything up in our domestic bliss and I plan to hang it on the wall over our kitchen sink.

Oh, Rosemary Focaccia Bread… how I love thee. You went so well with last night’s dinner, Vegan “Chicken” and Kale Soup. You may not look as beautiful as other blogger’s focaccia bread, but to me, you are perfection.

Rosemary Focaccia Bread

Author: Ali Martin

Ingredients

  • 1 1/3 cup warm water (110° F)
  • 2 tsp salt
  • 2 tsp sugar
  • 1/4 cup extra virgin olive oil
  • 3 1/2 cups all purpose flour
  • 1 package active dry yeast (0.5 tbsp or 0.25 oz)
  • 2 sprigs Fresh Rosemary or spice to sprinkle

Instructions

*** To Make Traditionally, see the notes below

    To Make In Bread Maker

    • Add all the ingredients to the bread maker according to your manufacturer's instructions. Or see below.
    • Add water, salt, sugar, extra virgin olive oil to the bread maker.
    • Layer the flour on top of the liquid mixture without mixing.
    • Spread the active dry yeast on top of the flour.
    • Set bread maker to dough setting to let it do its magic. (about 1 hour to mix and rise)
    • Once the bread maker dings, pour the dough over a lined baking sheet and spread as thin or as thick as you want. Puncture holes on top with your fingers. Let it rise for 10 to 20 minutes depending on your thickness preference.
    • Preheat oven 400° F
    • Puncture holes to the dough once more and sprinkle the rosemary spice. Place in the middle rack and bake for 20 minutes or longer as you desire.
    • Drizzle olive oil on top then cut with a pizza cutter once cooled.

    Notes

    To make this addicting focaccia bread traditionally, head over to Gimme Some Oven.

    Leave a Reply

    Your email address will not be published. Required fields are marked *