Rosemary Focaccia Bread

by Rachel McCarthy
rosemary-focaccia-bread-recipe

 I don’t think I am alone in saying that sometimes I find recipes to be intimidating. But, when you give a challenging recipe a try and it turns out perfect, isn’t it the most amazing feeling?! I recently conquered my fear of homemade gnocchi {you can see the post here}, but, up until now, I have found homemade bread to be so intimidating! As much as I love bread {and let me tell you, I love it way too much!} I haven’t really made it that often, mostly because of time. I am more of a quick recipe kind of girl and all that resting, waiting, kneading…I just don’t have the patience for that! 


Over Christmas, my mom told me she found a recipe for rosemary focaccia bread in one of her Southern Living Cookbooks and had wanted to give it a try. Focaccia bread is one of my favorites, and add rosemary in and I’m sold! I thought this would be a great chance to review a different kind of bread recipe with you and let you know how it went. And, let me just say, it went fabulously! I would highly recommend this Southern Living recipe — it was relatively quick for homemade bread and the added rosemary made for the most amazing flavor. The only suggestion I would have is to use one pan instead of the two that the Southern Living recipe suggests. We used the two pans and I found the bread to be a little too thin for my taste.

Although, since we used the two pans, we ended up with two flatbreads…meaning I still have one in the freezer! Without any problems to report, I would definitely give this recipe a try again. Have you ever made homemade bread? What kind is your favorite? I would love to hear in the comments section below!

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how-to-make-homemade-bread

homemade-rosemary-bread

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**recipe adapted from Southern Living Christmas Cookbook**

Print Recipe Here
Rosemary Focaccia Bread

{what you will need}
2 envelopes active dry yeast
2 cups warm water
6 cups all-purpose flour, divided
1/2 cup unsalted butter, softened 
1/2 cup finely chopped fresh rosemary, divided
1 teaspoon salt
1/4 cup olive oil, divided
2 1/2 teaspoons kosher salt
1/2 teaspoon ground pepper

{directions}
Preheat oven to 375 degrees. Combine the yeast and warm water in a 4-cup glass measuring cup; let stand 5 minutes. Place 5 cups flour in a large bowl, making a well in the center. Add the yeast mixture and stir until a soft dough forms. Cover and allow the dough to rise in a warm place for 45 minutes or until doubled in size. The dough will be super spongy. Sprinkle the remaining 1 cup flour on a flat surface. Turn the dough out onto the floured surface and knead until the flour is incorporated to make a firm dough. Gradually knead in the butter, 1/4 cup rosemary and 1 teaspoon salt. Knead until the dough is smooth and elastic, about 9 minutes, adding additional flour if necessary. Brush 2 {or if you would like the bread to be thicker, 1} jellyroll pans with 1 tablespoon olive oil. Divide the dough in half and press dough into the pan. Cover and allow the dough to rise in a warm place for 30 to 45 minutes or until the dough has almost doubled in size. Using your fingertips, dimple the dough all over and sprinkle with remaining 1/4 cup rosemary. Drizzle the remaining 2 tablespoons olive oil and sprinkle with the kosher salt and ground pepper. {The recipe calls for adding minced garlic at this point as well, but I skipped that.} Bake for 25-30 minutes or until golden brown. Cut or tear into squares or triangles. 

Thanks for stopping by and have a great Tuesday! See you back here tomorrow for an all new Wednesday Wishes!

18 thoughts on “Rosemary Focaccia Bread”

  2. Fococcia Bread is my favorite. We have local bakery that makes it so well, so I have never tried. You, however, have just given me the inspiration to make it myself!! YUM!!

  16. Ok I am super impressed! I cook a lot but I have never tried making bread!! I definitely need to try this!

    Nikki
    thefashionablewife.com

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