Rosemary Focaccia

CATEGORIES: Bread Loaves, Italian

Soft, 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.

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focaccia loaf

Description

This is a simple herbed yeast bread that compliments nearly any soup, salad, or pasta dish.


Ingredients

1 cup warm (105-115 degrees Fahrenheit) water
1 tablespoon yeast
1 tablespoon white sugar
1 teaspoon Kosher salt, plus more for sprinkling
2 tablespoons olive oil, divided
2 tablespoons rosemary (dried or fresh), divided
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
2 1/4-2 1/2 cups all-purpose flour

Instructions

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt, 1 1/2 tablespoons rosemary, oregano and garlic powder.

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.

Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any.  Sprinkle with remaining rosemary and some Kosher salt.
Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want).

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.

Rosemary Focaccia

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:

proofed yeast
While that’s proofing, mix your dry ingredients in another bowl.  Chopped fresh rosemary goes in this part, which gives this bread fantastic flavor, and also looks really pretty.
rosemary bread

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).

rosemary olive oil

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.

focaccia 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.

Before baking you’ll give your loaves a drizzle of olive oil, and a sprinkle of fresh rosemary and Kosher salt.  This will make your dough flatten a bit and that’s okay!  These are rustic loaves and that’s perfect- it’s one of the reasons we call these focaccia loaves.
rosemary focaccia bread rising

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.

Rosemary Focaccia BreadThere is something soul-satisfying about tearing into fresh bread with your hands.  These loaves are so soft and tender and full of flavor.

broken bread
We LOVE this bread dipped in olive oil and balsamic.  Our Dipping Oil, which is a mix of Extra Virgin and Balsamic with garlic, herbs, and spices, is pretty much made for this!
dipping oils with bread
Try our easy Rosemary Focaccia loaves today as part of a homey, comforting meal!

71 comments

  1. 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!

  2. 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…

  3. 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!

  4. 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!

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