BYSoft, flavorful bread with a focaccia-like texture, perfect for tearing and dipping. Try it along side a bowl of your favorite soup for a relatively easy, elegant, homemade, soul-satisfying meal.
Print
Rosemary Focaccia
Description
This is a simple herbed yeast bread that compliments nearly any soup, salad, or pasta dish.
Ingredients
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
Instructions
Add flour mixture to yeast mixture along with 1 tablespoon of olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough– try and resist the urge to add too much flour. You want a soft, wet dough.
Cover and allow to rise 45 min- 1 hour or until double in size.
This bread tastes a lot like the loaves that you get at Macaroni Grill, only (at least I think) better: warm, soft, a little salty; rip off a piece (no knives here) and dip it in some extra-virgin olive oil with a dash of balsamic vinegar and some freshly ground black pepper and you have a meal! If you’re more interested in balanced nutrition, slice each loaf in half length-wise and add Garlic-Herb Sandwich Spread, smoked turkey, Provolone, tomatoes, onions, and lettuce and then cut into wedges. Or try it alongside a bowl of Italian Turkey Soup. This recipe makes 2 small loaves, and each is studded with fresh rosemary and full of flavor.
How do I start making bread?
Scared of making yeast bread? Don’t be! Follow our handy-dandy yeast tips and you’ll sail through with flying colors! You’ll start by proofing yeast– it should look nice and bubbly like this:
Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Our Rosemary Extra Virgin is pretty much perfection in this recipe. Mix well. (you can just toss everything in your stand mixer with the dough hook on).
Next Step: Create Your Dough:
Slowly add remaining flour to make a very soft dough–try and resist the urge to add too much flour. You want a soft, wet dough.
Rise and Shape your Bread Dough
After your dough rises, you’ll divide it in half to make 2 loaves and place each of these loaves on your baking sheet to rise one more time.
How to Bake and Serve your Rosemary Focaccia Loaves
Bake for 15-20 minutes or until very lightly golden-brown. This is the type of bread you’ll want to serve immediately, while it’s warm. Just tear chunks to serve.
There is something soul-satisfying about tearing into fresh bread with your hands. These loaves are so soft and tender and full of flavor.
I live for Macaroni Grill’s bread. I can’t wait to try this.
Oh I love bread. I am drooling. Can’t wait to have some warm bread.
I think I will need to just go ahead and glue a loaf to each cheek. Cause that’s right where it’s going.
Oh wow, I’m trying this….
Emily- about the fresh vs. dried, the basic rule of thumb is 1 part dry = 3 parts fresh. The amount you sprinkle on top can stay the same, but you’ll definitely want to increase the the amount that goes into the dough to 3T instead of one.
Kate- you don’t like Rosemary very much? We finally found something we differ on! Lol. Rosemary is definitely my favorite herb, I LOVE it in just about everything!
Oh, darn you, this is making me miss my lunch outings with my little sister at the M Grille! I can just imaging the smell when it came out of the oven…
Emily–Yeah, I’m pretty sure you just use the same amount. I really don’t like rosemary very much, but I LOVE this bread!
what about fresh rosemary? would you use the same amount?
I live for good bread!! Can’t wait to try it. Thanks!
Leigh Anne @ http://www.yourhomebasedmom.com
Seriously one of my favorite things. Ever.
It’s been way too long since I’ve made it. It just might have to get added to my menu this week!