- Food and Cooking
Make Delicious Rosemary Herb Focaccia Bread with this Simple Recipe
Rosemary Focaccia Bread
This rosemary focaccia is nutritious, easy to make and delicious with many main courses as well as side dishes and sauces. You'll have fun making it too as the process is a little bit different to other bread making techniques.
Focaccia is an Italian bread of ancient yet uncertain origin. Many Mediterranean countries seem to have developed different versions of this versatile bread which range from the thick and spongy to the thin and crispy - if they're anything like the one I made they're all equally delicious and versatile.
Warm straight from the oven focaccia is ideal for those light evening meals with friends and family and a bottle or two of red or white wine. Equally it can be an extra special 'guest' at more formal dinners where you could use it for mopping up sauces and dipping into dips.
Be sure to make extra if you have a lot of guests - it'll be very popular!
Focaccia Bread Cook Time
- 3 cups white bread flour
- 1 pack dry yeast
- 3 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 3 sprigs fresh rosemary herb
- 1 cup boiling water
- 1 teaspoon sugar
- Chop up a handful of rosemary leaves, place in a large mixing bowl and cover with a cup of boiling water. Let water cool sufficiently so it is just warm to the touch.
- Add yeast and sugar. Wait for yeast to bubble, add salt and a tablespoon of olive oil.
- Stir in flour. Knead until dough is springy and consistent. Add flour if too sticky but keep soft and workable.
- Oil a second large bowl and place dough in. Cover for 30 minutes or until dough has doubled in size.
- Preheat oven to 375 degrees F (190 c).
- Take out and punch briefly. (You may want to go for a second rising here). Stretch and flatten dough until required thickness. Place on olive oiled tray. Make indentations with your finger or rounded handle. Place rosemary leaves in the dimples, sprinkle with salt and drizzle remaining olive oil over top.
- Bake for 25 minutes or until golden brown. Serve warm if possible.
|Serving size: 1 slice (2oz)|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 25 g||8%|
|Sugar 4 g|
|Fiber 1 g||4%|
|Protein 4 g||8%|
|Sodium 500 mg||21%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
How to Vary Your Focaccia Bread
There are several ways to garnish your focaccia:
* with sliced cherry tomatoes
* black olives
* sliced red onion
* with different herbs such as sage, oregano, tarragon and basil.
Wild rosemary grows commonly in many parts of the Mediterranean region. A strong, tough herb it can be found on mountain slopes as well as in gardens. It is a powerful plant and has to be used sparingly in dishes or it will tend to dominate other herbs.
It has a clean piney taste and cleansing nature, whilst its pleasant aroma is well known and admired.
Use the fresh leaf if possible or dried rosemary if not.
Help stop plagiarism.
© 2013 Andrew Spacey