Rosemary Focaccia Bread
Rosemary Focaccia Bread is so simple to make at home! It comes together in less than an hour and bakes up into a light and fluffy bread to add to any dinner. Once you try this recipe, you will be making it again and again!
Servings: 12 servings
Calories: 827kcal
Ingredients
- 1 1/2 cups warm water - about 98°
- 1 package rapid rise yeast 2 1/4 teaspoons
- 1 tablespoon sugar
- 1/4 cup olive oil
- 4- 5 cups all purpose flour
- 1 teaspoon kosher salt
for the topping
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon coarse ground pepper
- 1/4 teaspoon flake sea salt or coarse kosher salt
- 1/4 teaspoon crushed red pepper flakes optional
- 1 tablespoon cornmeal for dusting the pan
Instructions
- Add water, yeast and sugar to the bowl of a stand mixer, set aside until yeast starts to bubble.
- Pour in 1/4 cup olive oil and add 3 cups of flour with 1 teaspoon kosher salt.
- Use the dough hook attachment and mix until combined on low speed. Add 1/2 cup of flour at a time until dough comes together into a ball and pulls away from the sides of the bowl.
- Knead at medium speed about 4 minutes.
- Set aside to rest 5 minutes.
- Sprinkle flour over a clean surface or large board to roll out the dough into a rectangle about 1/2 inch thick.
- Poke indentions all over dough with your finger tip or the round end of a wooden spoon.
- Mix 2 tablespoons of olive oil with minced garlic and brush over dough.
- Sprinkle rosemary, salt, pepper and red pepper flakes over dough.
- Allow dough to rise 20 minutes while the oven preheats to 425°.
- Bake for 20 minutes or until focaccia is golden brown around the edges.
- Remove from oven and serve immediately or at room temperature.
Notes
If you don't have a stand mixer, mix dough together in a bowl and knead on a floured surface for 4- 5 minutes until dough is no longer sticky.
Nutrition
Serving: 1g | Calories: 827kcal | Carbohydrates: 161g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 226mg | Fiber: 6g | Sugar: 2g