Herb-Rosemary Focaccia Loaves

This is one of our favorite breads, especially loved by Maggie.  It gets gobbled up so very fast.  Great with olive oil and balsamic vinegar!  Very easy to make and quick also.  From Our Best Bites cookbook.

1 cup warm water

1 tbsp. active dry yeast

1 tbsp. granulated sugar

2 1/4-2 1/2 cups flour, divided

1 tsp. kosher salt, plus more for sprinkling

2 tbsp. rosemary (dried or fresh)

1/4 tsp. dried oregano leaves

1/4 tsp. garlic powder

2 tbsp. olive oil, divided

In large mixing bowl, combine warm water, yeast, and sugar.  Allow to stand for 10 minutes or until bubbly.  While the yeast is geting bubbly, combine 2 cups of the flour, salt, 1 1/2 tbsp. rosemary, oregano and garlic powder in a medium bowl.

Add the flour mixture to yeast mixture along with 1 tbsp. olive oil.  Mix well.  Slowly add remaining flour to make a very soft, sticky dough.

Cover and allow to rise 45 minutes to 1 hour or until doubled.

Lightly flour your work surface and transfer the dough onto this surface.  Divide in half.  Shape each half into a rounded loaf and place on a greased cookie sheet.  Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees.  Use remaining tbsp. of olive oil to brush over tops of laves, .  Sprinkle with rosemary and some kosher salt.  Bake for 15-20 minutes or until light brown.  Best if served immediately!


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