Rosemary Focaccia Bread Recipe
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5.0
9 reviews
Excellent
Rosemary Focaccia Bread Recipe
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Rosemary Focaccia Bread is a recipe you can be proud of! Pair with homemade butter or olive oil bread dip for the best appetizer.
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Ingredients
- 1 packet or 2 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/3 cup hot water
- 2 1/4 cups warm water
- 3 tablespoons extra virgin olive oil , divided, plus more for coating bowl
- 4 tablespoons freshly chopped rosemary , divided
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons kosher salt , divided
- 3 cups bread flour
- 4 1/2 cups all-purpose flour , plus more for flouring surface
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Instructions
- Stir yeast, sugar and 1/3 cup hot water into a measuring cup or medium size bowl. This will almost quadruple in size, so make sure it has enough space. Allow to bloom for 10 minutes. Active yeast will be foamy, frothy and aromatic.
- In a large bowl or the bowl of a stand mixer fitted with a whisk, combine 2 1/4 cup warm water, 2 tablespoons extra virgin olive oil and bloomed yeast. Whisk together for 1 minute.
- Add 1 cup bread flour, 1 cup all-purpose flour, garlic powder, black pepper, 1 tablespoon kosher salt and 3 tablespoons freshly chopped rosemary. Whisk together.
- If you are using a stand mixer, switch to the dough hook. If you are using an electric mixer continue to use until dough is too thick to mix. At this point you will need to hand knead.
- Continue to add the remaining flours one cup at a time, alternating bread flour and all-purpose flour, until all is incorporated. Continue to mix with bread hook or knead for 5 minutes. If the dough is still really sticky add a sprinkle of all-purpose flour.
- Pour a small amount of extra virgin olive oil in a large bowl and grease all sides. Turn dough out into oiled bowl. Turn dough over to lightly coat. Dampen a thin kitchen towel or a paper towel and cover the bowl. Set in a cool, dry place for 90 minutes.
- After 90 minutes dough will have doubled in size; punch down. Re-cover and set aside for an additional 10 minutes.
- Turn dough onto a lightly floured surface. Divide dough into two large pieces. Flatten dough into a disk approximately 1 to 1 1/2 inches thick. I'm not picky about my rounds having perfect edges and no folds, so I divide dough with a karate chop of my hand and then flatten with my palm.
- Cover with dampened towel on the floured surface. Heat oven to 400 degrees. If you are using a ceramic pizza stone (recommended), heat in the oven as well.
- Dimple the bread with your thumb or the end of a wooden spoon at 1-2 inch increments. Generously baste the top with 1 tablespoon extra virgin olive oil. Sprinkle remaining fresh rosemary and kosher onto the tops. Sprinkle with kosher salt and rosemary.
- If using a pizza stone, carefully transfer rounds onto pizza stone with your hands or a bread peel. If you are using baking sheets, transfer rounds to the baking sheet.
- Bake for 20 minutes. Mist bread while cooking. If at 20 minutes the bread is not lightly browned, continue to bake for another 5 minutes.
- Remove from the oven and transfer to a cooling rack. Allow to cool for at least 10 minutes before eating. Bread can be stored in an airtight container for 2-3 days and can be frozen.
Equipments used:
Nutrition Information
Show Details
Calories
475kcal
(24%)
Carbohydrates
88g
(29%)
Protein
13g
(26%)
Fat
6g
(9%)
Sodium
1310mg
(55%)
Potassium
126mg
(4%)
Fiber
3g
(12%)
Calcium
18mg
(2%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 88g | 29% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Sodium | 1310mg | 55% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Calcium | 18mg | 2% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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