Easy Rosemary Focaccia Bread
This simple, rustic focaccia bread is quick and easy to make, and the possibilities for toppings and mix-ins are almost endless. Dovetailing Tip: Bake an additional loaf of focaccia bread to use for Pantry Pizza on day 4.
Prep time:
Cook time:
Serving size: 5
Calories per serving: 110
Ingredients:
Cook time:
Serving size: 5
Calories per serving: 110
1/2 teaspoon sugar
2/3 cup warm water
2 teaspoons active dry yeast
2 scant cups all-purpose flour
1/2 teaspoon salt
4 tablespoons olive oils, divided
1 to 2 tablespoons chopped fresh rosemary
sea salt and ground pepper
Directions:
Stir the sugar into the warm water, then stir in the yeast until dissolved. Stir in salt and 3 tablespoons of olive oil.
Mix in 1 cup of flour. Work in the last cup of flour and knead, adding only enough flour to keep the dough from sticking to your hands and the counter.
Continue kneading until the dough is smooth and elastic and very soft. Oil the dough and place it in a bowl; cover with a damp cloth and let rest until double in bulk, about 1 hour.
Punch dough down. Lightly grease a 9-inch square pan. For a more rustic looking bread, press dough out in a circular shape to about 1-inch thickness and place on greased baking tray.
Cover and let the dough rise until doubled, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees. Before baking, make dimples in the bread by gently pressing your fingertips into the dough.
Drizzle on the remaining olive oil and top with fresh rosemary, sea salt and freshly ground pepper. Bake for 15 minutes or until lightly browned.
Source: letsdishrecipes.com
Mix in 1 cup of flour. Work in the last cup of flour and knead, adding only enough flour to keep the dough from sticking to your hands and the counter.
Continue kneading until the dough is smooth and elastic and very soft. Oil the dough and place it in a bowl; cover with a damp cloth and let rest until double in bulk, about 1 hour.
Punch dough down. Lightly grease a 9-inch square pan. For a more rustic looking bread, press dough out in a circular shape to about 1-inch thickness and place on greased baking tray.
Cover and let the dough rise until doubled, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees. Before baking, make dimples in the bread by gently pressing your fingertips into the dough.
Drizzle on the remaining olive oil and top with fresh rosemary, sea salt and freshly ground pepper. Bake for 15 minutes or until lightly browned.
Source: letsdishrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
