EASY ROSEMARY FOCACCIA
This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!
Provided by Anonymous
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
- Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
- Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
- Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
- Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g
ROSEMARY FOCACCIA BREAD
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt. See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.
Provided by Ali
Time 1h35m
Number Of Ingredients 7
Steps:
- Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it's the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn't pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
- Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
- Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
- Bake for 20 minutes, or until the dough is slightly golden and cooked through.
- Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
EASY ROSEMARY GARLIC FOCACCIA BREAD
Our focaccia bread recipe is very simple to make - no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love - fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 2h
Yield Makes approximately 15 servings
Number Of Ingredients 10
Steps:
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
- Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
- Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
Nutrition Facts : Calories 143, Protein 3 g, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 0 mg
THE BEST ROSEMARY FOCACCIA BREAD
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.
Provided by spatchcock
Categories Yeast Breads
Time 1h50m
Yield 1 focaccia
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
- In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
- Mix thoroughly with a wooden spoon and then your hands.
- Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
- Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
- Punch down and place on an oiled baking sheet, forming into an oval or circle.
- Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
- Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
- Serve warm or at room temperature.
- Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
- Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
- Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Nutrition Facts : Calories 2108.5, Fat 85.4, SaturatedFat 11.9, Sodium 2344.4, Carbohydrate 289.8, Fiber 12.5, Sugar 1, Protein 41.7
OLIVE AND ROSEMARY FOCACCIA
Provided by Valerie Bertinelli
Categories side-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
- Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
- Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
- Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
- Preheat the oven to 425 degrees F.
- Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.
ROSEMARY FOCACCIA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
- Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
- To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
- Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
ROSEMARY FOCACCIA BREAD
This herbed bread is great for dipping or serving with soup. The dough is very easy to work with.-Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients; stir in water. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10-15 minutes. , Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 40 minutes., Using the end of a wooden spoon handle, make several indentions 1/4 in. deep over surface of dough. Brush with oil; sprinkle with cheese, salt and pepper. , Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Cut into strips or squares; serve warm.
Nutrition Facts :
BLACK OLIVE AND ROSEMARY FOCACCIA
A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.
Provided by Cheryl Leiser Harding
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g
QUICK ROSEMARY FOCACCIA
With rosemary and lots of cheese, these bread squares from Shelley Ross of Keytesville, Missouri will make an everyday dinner seem like a festive occasion.
Provided by Taste of Home
Time 25m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Press the dough into an ungreased 15x10x1-in. baking pan; build up edges slightly. Brush with oil; top with onion, garlic, cheese and rosemary. , Bake at 400° for 15-20 minutes or until golden brown and cheese is melted. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 197mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
ROSEMARY - GARLIC FOCACCIA
I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.
Provided by evelynathens
Categories Yeast Breads
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
- Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
- Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
- Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
- Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.
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