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

    The Best Rosemary Focaccia Bread. Photo by pickledtink1

    1/7 Photos of The Best Rosemary Focaccia Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 30 mins

    20 mins

    spatchcock's Note:

    This recipe is from the site italianfoodforever.com. I found it about a year ago and have made it countless times, for countless occasions. I have messed up many things in this recipe and still it always turns out great. It is very simple--I LOVE it! *NOTE: Based on some reviews, you may need to add a bit more water. Remember that there are lots of variables in baking, and that making any kind of yeast bread may require adjustment depending on climate, altitude, and your ingredients. Your success comes from sensing the dough and what it needs, not from following a recipe to the letter. So if it feels dry, add a bit more water a tablespoon at a time until it feels more elastic. For the record, I have never had to add more water.

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    Ingredients:

    Yield:

    focaccia

    Units: US | Metric

    Directions:

    1. 1
      Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
    2. 2
      In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
    3. 3
      Mix thoroughly with a wooden spoon and then your hands.
    4. 4
      Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
    5. 5
      Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
    6. 6
      Punch down and place on an oiled baking sheet, forming into an oval or circle.
    7. 7
      Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
    8. 8
      Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
    9. 9
      Serve warm or at room temperature.
    10. 10
      Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
    11. 11
      Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
    12. 12
      Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

    Ratings & Reviews:

    • on July 15, 2008

      55

      Really good.. I was looking for a way to use my last zucchini and fresh herbs.. Glad I decided on this recipe. I also needed to add more water to the dough.. But that wasn't a big deal. I also cut down on the evoo.. At the last minute, I decided to add diced smoked ham. I baked mine in our outside grill. The end result was AWESOME! I just made sure the temp stayed around 375 to 400. I added a handful or 2 lol, of mozz 5 minutes before it was done. Yeah.. It ended up more like pizza.. But it was delish. :) Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2003

      55

      This is SO simple, but yet SO good. Four of us will polish one of these off in one sitting, easily!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2014

      55

      This recipe is really good and simple! Next time I'll add more herbs on top.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for The Best Rosemary Focaccia Bread

    Serving Size: 1 (668 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2108.5
     
    Calories from Fat 768
    36%
    Total Fat 85.4 g
    131%
    Saturated Fat 11.9 g
    59%
    Cholesterol 0.0 mg
    0%
    Sodium 2344.4 mg
    97%
    Total Carbohydrate 289.7 g
    96%
    Dietary Fiber 12.5 g
    50%
    Sugars 1.0 g
    4%
    Protein 41.7 g
    83%

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