Rosemary Focaccia Bread

Here we are on Sunday evening. I’m exhausted after my first full week at my school site, and wanted to whip up some sort of tasty bread to serve as comfort food before heading back tomorrow. This focaccia recipe is dairy-free, and I had most of the ingredients at home already. Enjoy!

Rosemary Focaccia Bread

 

bread panIMGP3199

Ingredients

  • 1 envelope active dry yeast
  • 1 3/4 cups warm water
  • 3 1/2 cups all purpose flour
  • 1/2 cup white whole wheat flour
  • 2 tsp salt
  • 4 1/2 Tbsp olive oil, divided
  • 2 to 5 sprigs fresh rosemary (depends on size; you want about 2 Tbsp of leaves)
  • A few pinches of sea salt

Instructions

  1. In a medium bowl, dissolve the yeast in the warm water. Wait a few minutes for it to get foamy, and you’re all set to go!
  2. In a large bowl, mix together the flours and salt. Add the yeast mix and 2 tablespoons of the olive oil. Mix with spoon until it’s pretty smooth.
  3. Turn the dough out onto a floured surface and knead for about 8 to 10 minutes. Add flour as needed, to keep the dough from sticking to you and the surface.
  4. In a large bowl, pour 2 teaspoons of olive oil. Put the dough in the bowl, and cover all sides with the oil. Cover with a kitchen towel and place in a warm place for about two hours. The dough should be about doubled in bulk when the time is up.
  5. Rub about 1 teaspoon of olive oil onto the sides and bottom of a baking sheet. Punch down the dough and stretch it out to cover the bottom of the baking sheet. Cover again with a kitchen towel and let sit for about 35 minutes.
  6. When there are about ten minutes of resting time left, move one of the oven racks to the middle, if needed, and preheat the oven to 450. Prepare the rosemary by washing thoroughly and stripping the leaves from the stems. Cut up any large leaves.
  7. Once the dough has rested, sprinkle the rosemary over the dough. Make dimples in the dough using your fingertips, and drizzle 2 to 3 teaspoons of olive oil over the dough. Sprinkle with sea salt.
  8. Place in the oven and turn the heat down to 375. Bake for about 25 minutes, or until golden brown.
  9. When the bread is done, you can remove it to a cooling rack if you’d like, though I just ate it right from the pan. ; )

I enjoyed my focaccia with a little tomato basil soup that I whipped up using the remnants of the canned tomatoes used in last week’s ratatouille recipe.

Next time I will probably mix some rosemary, and maybe other herbs, into the dough to get more herb-y flavor throughout the bread.

Source: Adapted from the kitchn

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s