Focaccia has always been one of my favorite types of bread. I remember, probably 12 years ago making focaccia for the first time. I had this big plan to make fancy sandwiches out of the bread on a weekend. Amazingly enough the bread turned out, and I loved the sandwiches. My husband and I were engaged at the time, so I think I had even more to prove. I had to impress him! Well, I use a different recipe now, but this bread is requested often.
My one word of advice for those of you who fear baking with yeast. Check your expiration date, and store your yeast properly. Mine has a permanent spot in my fridge. Recently I attempted this with a “different” brand of yeast that someone sent me. I think it got too hot in the mail and killed the yeast, because it never rose at all! I went back to my normal brand (Red Star), and it worked perfectly. So treat your yeast properly, and you should have great results.
I love rosemary, so this is my favorite version of focaccia. If rosemary isn’t your thing, you could use a different herb, or put sliced onions on top when you bake it. Whatever you are craving, go for it. This recipe makes 2 very large loafs of bread. I divide each loaf in 1/2, wrap in plastic wrap and then aluminum foil and pop it in the freezer. When we want bread, I remove the plastic wrap, and reheat in a 350 degree oven until it is warm. We love it dipped in olive oil. My 7 year old likes it so much, he asked if I could make this bread every time I make bread.
This post is linked to Bake Your Own Bread for February
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/3 cup warm water, (105-110º F)
- 2 1/4 cups room temperature water
- 2 Tablespoons olive oil
- 3 cups bread flour
- 4 1/2 cups all-purpose flour
- 1 Tablespoon salt
- 3 Tablespoons fresh chopped rosemary, divided
- Coarse sea salt for sprinkling
- Additional olive oil for pan and brushing
- In a liquid measuring cup stir together 1/3 cup of warm water with the yeast. Let it rest for 10 minutes, until it is nice and foamy.
- In a large bowl mix together 2 1/4 cups luke warm water, olive oil and the foamy yeast mixture.
- Add in 2 cups of bread flour and the salt and mix to combine.
- Mix in 2 Tablespoons of chopped rosemary. Add the remaining flour, 1 cup at a time, until it all comes together in a ball of dough.
- Turn dough onto a lightly floured surface, knead for 8 minutes, until nice and smooth. If the dough is sticky, add additional flour.
- Spray a large bowl with non-stick spray. Turn dough around in the oiled bowl. Cover and let rise for 90 minutes, or until double in size.
- Divide the dough into 2 balls of dough.
- Spread some olive oil onto two baking sheets. Place a ball of dough onto each baking sheet, spread so the dough is about 1 inch thick. Cover and let rise for 30 minutes.
- Using your fingers press about 1/2 inch into the dough to make dimples. Cover and let rise about 1-2 hours until it has doubled in size.
- Preheat oven to 400º F.
- Brush olive oil over all of the dough. Sprinkle with coarse sea salt and the remaining chopped rosemary.
- Bake for 20-25 minutes until the bread is cooked through and golden brown.It will sound hollow when you knock on it.
- Let cool for at least 10 minutes before serving.
Adapted from Simply Recipes
Amount Per Serving Calories 196Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 61mgCarbohydrates 37gFiber 1gSugar 0gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.