A delicious and super easy focaccia bread recipe with sea salt and fresh rosemary
I. LOVE. BREAD. Seriously, give me all the carbs.
I made this focaccia a few weeks ago, and again for my family a couple of days ago. I found the recipe on Gimme Some Oven, and it seemed like something I could do.
I’ve never really made bread before I started making this one. I’ve always wanted to try, but it seemed scary. This focaccia seemed like a good place to start. After making it twice now, I am really confident in the recipe and will definitely be making it more often.
The other great thing about this recipe is the serving size. This thing is HUGE! You can also control how thick you want it to be. Just be sure to adjust the baking time. The first time I made it, it was on the thicker side and needed a little more time in the oven.
This bread has so much yumminess baked in. My family raved about it all day after we had it with spaghetti. I love slicing it in half and using it for sandwiches, too! My grandma said she is going to make this all the time now. I normally get my recipes from my grandma, so I was excited to be able to show her something new.
Sprinkle some sea salt and fresh rosemary before popping it in the oven. SO delicious!
ROSEMARY FOCACCIA BREAD
- 1 1/3 cup warm water about 110°F
- 2 teaspoons sugar or honey
- 1 0.25 ounce package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil plus more for drizzling
- 2 teaspoons flaked sea salt
- 2 sprigs fresh rosemary
- flaked sea salt
- 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.
- Turn the mixer onto 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 the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 400°F. 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 with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
- Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Then 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.
Let me know how yours turns out!
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