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Rosemary Focaccia Bread Recipe

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This herbed bread is great for dipping or serving with soup. The dough is very easy to work with.—Tina Repeak, Johnstown, Pennsylvania

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Rosemary Focaccia Bread Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 6-8 Servings

30 15 45

Ingredients

2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons salt
1 teaspoon sugar
3/4 cup warm water (120° to 130°)
1 tablespoon olive oil
1 to 2 tablespoons grated Parmesan cheese
Salt and pepper to taste

Directions

In a large bowl, combine the first five ingredients; stir in water. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10-15 minutes.
Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 40 minutes.
Using the end of a wooden spoon handle, make several indentions 1/4 in. deep over surface of dough. Brush with oil; sprinkle with cheese, salt and pepper.
Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Cut into strips or squares; serve warm. Yield: 6-8 servings.

Originally published as Rosemary Focaccia in Taste of Home April/May 2000, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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