Food
Rosemary Focaccia
This Italian bread is not only tasty and fragrant, but it’s also simple to prepare. A pure delight—you’ll see!
Ingredients
Servings: 12
- 4 cups bread flour
- 1 sachet of instant yeast
- 1 teaspoon table salt
- 14 ounces of warm water
- 5 tablespoons olive oil
- 1 teaspoon coarse salt (optional)
- 1 sprig fresh rosemary* or 1 tablespoon dried rosemary
- 12 black olives, cut lengthwise
Directions
- Prepare the Dry Ingredients: Whisk together the flour and yeast in a large bowl. Add the table salt and mix well.
- Form the Dough: Create a well in the center of the flour mixture. Pour in 14 ounces of warm water and 2 tablespoons of olive oil. Mix until a moist, sticky dough forms. Dust a work surface with flour and knead the dough for 5 to 10 minutes until it becomes soft and slightly less sticky. Place the dough in a clean bowl, cover with a cloth, and let it rest for an hour, allowing it to double in size.
- Shape the Dough: Oil an ovenproof dish (approximately 9 x 13 inches) and place the dough inside. Spread the dough to reach all four corners of the dish. Cover with a cloth and let it rest for 45 minutes.
- Preheat and Prepare for Baking: Preheat the oven to 350°F (convection mode if possible). Use your fingers to make small dimples in the dough. In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of water, and coarse salt. Lightly brush the dough with this mixture. Sprinkle the rosemary leaves over the top and press the olives into the dimples.
- Bake the Focaccia: Bake for 40 minutes until golden brown. While the bread is still warm, drizzle with the remaining olive oil.
*Only use the small leaves from the rosemary sprig.
Enjoy this delightful rosemary focaccia as a delicious snack or a side dish to your favorite meal!
