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    You are in: Home / Recipes / Rosemary Focaccia Bread Recipe
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    Rosemary Focaccia Bread

    Rosemary Focaccia Bread. Photo by fawn512

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    Kim D.'s Note:

    Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.

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    Ingredients:

    Yield:

    loafs

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
    2. 2
      With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
    3. 3
      Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
    4. 4
      Turn dough onto a floured surface and gently knead for one minute.
    5. 5
      Lightly oil two large baking sheets (I use baking stones).
    6. 6
      Divide dough in half, placing one half on each baking sheet.
    7. 7
      Press or roll out each to a 10-inch round.
    8. 8
      Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
    9. 9
      Preheat oven to 400°F.
    10. 10
      With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
    11. 11
      Sprinkle rounds with remaining rosemary and sea salt.
    12. 12
      Bake 15 minutes or until golden.
    13. 13
      Cut in wedges and serve warm.

    Ratings & Reviews:

    • on March 01, 2004

      55

      This is now my favorite, "go to" recipe for focaccia! I made it as directed, with two exceptions: I did not have bread flour, so used regular, all-purpose flour, and also sprinkled a mix of Italian herbs into the flour before mixing. The directions and rising/cooking time were perfect. I did, however, cook the loaves separately; one on a baking stone and one on a baking sheet. The loaf on the baking stone came out the best - crustier and a nicer golden brown. The bread was absolutely delicious and looked wonderful. I'll be using this recipe a LOT - it really doesn't take very long to make, and the taste is scrumptious. Definite winner, Kim!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2004

      55

      Yummmm - this is delicious. Made tonight to go with lasagne and salad - it's just come out of the oven and already half of one loaf is gone. My eldest son has a "thing" for focaccia at the moment so he will be taking some for school lunches. I made it almost exactly to the recipe except, like Lizzie-Babette, I used all-purpose flour. Also I cooked for slightly longer (my oven's slow), it really looks, smells and tastes great. Definitely making this again (and again). Thanks Kim D.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2010

      55

    Read All Reviews (16)

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    Nutritional Facts for Rosemary Focaccia Bread

    Serving Size: 1 (1241 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1502.6
     
    Calories from Fat 275
    18%
    Total Fat 30.6 g
    47%
    Saturated Fat 4.3 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 2630.5 mg
    109%
    Total Carbohydrate 264.0 g
    88%
    Dietary Fiber 10.2 g
    41%
    Sugars 0.9 g
    3%
    Protein 36.9 g
    73%

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