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
ONE HOUR ROSEMARY FOCACCIA BREAD
One Hour Rosemary Focaccia Bread is classic focaccia bread made in a cast iron skillet in only one hour. It's thick, fluffy and perfect every time!
Provided by Marcie
Categories Breads
Time 1h
Number Of Ingredients 10
Steps:
- Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine.
- Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
- Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined.
- Add 2 tablespoons of the olive oil mix until combined. If using dried rosemary, you may add 1 teaspoon at this point.
- With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 - 9" cake pan with 1/2 tablespoon of the olive oil.
- Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well. Gently shape the dough into a flat disk and place in the prepared skillet.
- Gently press the dough evenly in the bottom of the skillet and 1" up the sides, then cover with a clean towel.
- TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
- Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
- In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, chopped rosemary, and parmesan if using. If using dried rosemary, add 1/2-1 teaspoon.
- Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
- Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired.
- Cool slightly on a wire rack and serve!
Nutrition Facts : ServingSize 1 g, Calories 151 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 281 mg, Fiber 1 g, UnsaturatedFat 6 g
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
More about "one hour rosemary focaccia bread recipes"
QUICK FOCACCIA, MADE FROM SCRATCH IN ONE HOUR FLAT!
From family-friends-food.com
4.9/5 (22)Total Time 1 hrCategory BreadCalories 374 per serving
- Put the flours, salt, sugar, instant yeast, water and 3 tbsp of the olive oil in a mixing bowl. Mix with a spoon until you have a shaggy ball then tip out onto the counter and knead the dough by hand. Continue to knead for 5-10 minutes until you have a ball of smooth, silky dough.
- Place the ball of dough in a lightly oiled bowl and cover with a clean tea towel, a lid, or plastic wrap. Place in a very warm place e.g. airing cupboard, by a radiator etc. for about 5 minutes.
- Turn out the dough and knead briefly. Use your hands to squash, stretch and pat the dough out into a rectangle roughly the size of the tin. Transfer the dough to the oiled tin and squash, pat and ease the dough to the edges of the tin. It should be a roughly even thickness all the way across.
FOCACCIA BREAD - EASY, ONE-HOUR RECIPE! - CHEF SAVVY
From chefsavvy.com
ROSEMARY FOCACCIA BREAD – BREAD BY THE HOUR
From breadbythehour.com
SHOCKINGLY EASY ITALIAN FOCACCIA BREAD (NO-KNEAD!)
From scrummylane.com
ONE HOUR ROSEMARY FOCACCIA BREAD - POTLUCK AT OH MY …
From potluck.ohmyveggies.com
1 HOUR FOCACCIA BREAD! - THE HINT OF ROSEMARY
From thehintofrosemary.com
Ratings 4Total Time 1 hrCategory Appetizer, Baking, Side Dish, SnackCalories 217 per serving
THE BEST, EASIEST FOCACCIA BREAD RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
ROSEMARY FOCACCIA BREAD - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
ROSEMARY FOCACCIA BREAD - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
SMALL-BATCH CHEESY FOCACCIA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GARLIC ROSEMARY HERB FOCACCIA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FOCACCIA - ONCE UPON A CHEF
From onceuponachef.com
15 FOCACCIA BREAD TOPPINGS - SELECTED RECIPES
From selectedrecipe.com
FOCACCIA: OLIVE OIL BREAD WITH FRESH ROSEMARY AND GREEN OLIVES …
From eatyourbooks.com
ROSEMARY FOCACCIA BREAD RECIPE GIMME SOME OVEN RECIPES
From hola.churchrez.org
EASY ROSEMARY FOCACCIA BREAD | EPICURICLOUD (TINA VERRELLI)
From epicuricloud.com
WILD GARLIC CONFIT & ROSEMARY FOCACCIA - DAEN'S KITCHEN
From daenskitchen.com
15 SUN DRIED TOMATO FOCACCIA BREAD - SELECTED RECIPES
From selectedrecipe.com
ROASTED GARLIC AND ROSEMARY FOCACCIA THE MEDITERRANEAN DISH
From themediterraneandish.com
ROSEMARY AND SEA SALT FOCACCIA - NINJA TEST KITCHEN
From ninjatestkitchen.eu
ROSEMARY FOCACCIA RECIPE (OVERNIGHT OPTION) - THE CHUNKY CHEF
From thechunkychef.com
15 FOCACCIA BREAD INGREDIENTS - SELECTED RECIPES
From selectedrecipe.com
BEST ITALIAN FOCACCIA RECIPE: ROSEMARY FOCACCIA BREAD
From shelovesbiscotti.com
15 HOW LONG DOES FOCACCIA LAST - SELECTED RECIPES
From selectedrecipe.com
ROSEMARY FOCACCIA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love