I am a lover of bread, and rosemary focaccia bread is one of my absolute favorites. This bread is relatively easy and ALWAYS impresses dinner guests. It turns out perfectly every time I make it, and it is unbelievably delicious.
While searching for a great focaccia bread recipe, I stumbled upon a recipe posted by Gimme Some Oven. The bread I prepare is an adaptation of her amazing rosemary focaccia bread. My version uses dried rosemary (as I do not generally have fresh rosemary on hand) and divides the recipe in half.
Another great thing about this bread is that it is relatively inexpensive to make, especially considering the luxurious end result.
Irresistible Rosemary Focaccia Bread for $1.20
A luxurious and salty loaf of focaccia bread elevated with the addition of rosemary.
- 2/3 cup warm water
- 1 teaspoon sugar
- 1.25 teaspoons active-dry yeast (1/2 package)
- 1.75 cups all-purpose flour
- 2 tablespoons olive oil + additional tablespoon for drizzling
- 1 teaspoon kosher salt + additional for sprinkling
- 1/2 teaspoon dried rosemary
- Combine yeast and sugar in a mixing bowl. Add warm water to mixture.
- Let yeast proof for about 10 minutes.
- Add 1 cup of flour, 1/2 teaspoon of kosher salt, and one tablespoon olive oil to the yeast mixture. I use a stand mixer with a dough hook, and I use it to mix the dough on low in the stand mixer for about a minute. If you do not have a stand mixer, mix and knead the dough by hand.
- Add additional flour, kosher salt, and one tablespoon of olive oil. Mix on medium-low for another 4-5 minutes.
- Form dough into a ball and put it in a greased mixing bowl. Put a little oil on top of the dough ball and cover with a damp kitchen towel. Allow dough to rise for about 45-60 minutes (I tend to wait 60 minutes) in a warm area.
- Take dough out of the bowl and roll it into a circle. You can use a rolling pin, but I sometimes just push the dough down with my hands. Put the flattened dough on a baking sheet, cover with a damp kitchen towel, and allow to rise for another 20 minutes. While the dough is rising, preheat the oven to 400 degrees Fahrenheit.
- Poke holes all over the dough, drizzle it with a tablespoon of olive oil, and sprinkle with kosher salt and dried rosemary, to taste.
- Bake in oven for about 20 minutes and enjoy! Note: This bread is best on its first day. If you are not planning to eat all of the bread on its first day, I would recommend drizzling with olive oil and reheating it in the oven prior to eating.
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