Total Time
50mins
Prep 20 mins
Cook 30 mins

Whether you're an herb gardener or just love cooking with herbs, here's a tasty bread that's sure to highlight any meal. Focaccia, one of Italy's oldest breads, has recently become popular in this country. This makes a wonderful base for pizza, a delicious addition to a bread basket or a first-course appetizer. If you need a homemade hostess gift, consider sharing the bread along with the recipe. NOTE: I use my kitchen aid mixer to mix the focaccia. Time for rising not included.

Ingredients Nutrition

Directions

  1. In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.
  2. Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes.
  3. Add olives and remaining rosemary; knead for 1 minute.
  4. Place in a greased bowl, turning to grease top; cover and let rise until doubled about 45 minutes.
  5. Punch down; divide dough in half, cover and let rise 5 minutes.
  6. Sprinkle cornmeal on greased baking sheets.
  7. Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled, about 30 minutes.
  8. Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations.
  9. Brush loaves with remaining olive oil, sprinkle with Parmesan cheese, pepper and rosemary.
  10. Bake at 375°F for 25 to 30 minutes or until golden brown, serve warm.
Most Helpful

Thanks for this Barb, it was great. I used half whole wheat flour and half all purpose. It rose up really nicely, maybe a litle longer than 45 minutes because of the whole wheat. I completely forgot about the last step with the oil, parmesan and rosemary....and it was still good. It will just be that much better next time!

magpie diner April 02, 2009

This was quite easy to make and a real treat. The rosemary, olive and parmesan flavors meld well together for a delicious, savory bread.

echo echo October 11, 2007