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Rosemary Focaccia Recipe

Rosemary Focaccia Recipe photo by Taste of Home

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The savory aroma of rosemary as this classic bread bakes is simply irresistible. This bread tastes great as a side dish with any meal, as a snack or as a pizza crust.

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Rosemary Focaccia Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 16 Servings

30 25 55

Ingredients

2 medium onions, chopped
1/4 cup plus 3 tablespoons olive oil, divided
1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1/2 teaspoon sugar
1/2 teaspoon salt
3 to 4 cups all-purpose flour
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
Cornmeal
Coarse salt

Directions

In a large skillet, saute onions in 1/4 cup oil until tender; cool. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and half of the rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes.
Brush with remaining oil. Sprinkle with coarse salt and remaining rosemary. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 loaves (8 wedges each).

Nutritional Analysis: 1 wedge equals 147 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 75 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rosemary Focaccia in Best of Country Breads , p70

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Rosemary Focaccia

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(1-1) of 1 reviews

Reviewed on Aug. 20, 2010 by happygirlof5

Made this last weekend because I need foaccia bread for a chicken sandwich recipe. I was too cheap to spend $4 for the gormet bread at the store. This bread turned out very well. I would make it again but I currently have one in the freezer for about 1/3 the cost of the bread at the store. :)