Wednesday, January 6, 2010

Rosemary Focaccia Bread

This is one of my new favorite breads. It's also amazing with a mix of Italian spices. The recipe states it makes 2 loaves, but I've only been able to get it to do 1. And, once again, this wonderful recipe comes from the gals at I show it cut up here, because we ate it with my Spinach Dip!

Rosemary Focaccia Bread

1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. butter, divided
2 Tbsp. crushed dry rosemary
2 1/4-2 1/2 c. all-purpose flour

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 C of the flour, salt, 1 Tbsp. rosemary.

Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well.
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 1 hour.

Lightly flour work surface and transfer dough onto this surface. Divide in half (or just shape it all into one loaf). Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on loaves and sprinkle lightly with Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown.

Eat while hot for maximum Yumminess!


  1. Ummm YUM! I am OBSESSED with Rosemary and put it in everything! Fresh baked Rosemary Focaccia Bread sounds so divine! I must try this out! Although Im a little concerned about eating the whole loaf myself...

  2. Wonderful!!! This bread looks so tasty. Good with your spinach dip or even dipped in some olive oil. mmmm thanks so much for posting!

  3. I think Macaroni Grill puts rosemary in their bread. So yummy! I'll have to give it a try!

  4. That looks SOOO good and to eat it with spinach dip--genius!