Print Options

Back to Rosemary Focaccia Bread >

Include these items:

Select reviews >

Taste of Home Logo

Rosemary Focaccia Bread

Rosemary Focaccia Bread
This herbed bread is great for dipping or serving with soup. The dough is very easy to work with.—Tina Repeak, Johnstown, Pennsylvania
6-8 ServingsPrep: 30 min. + rising Bake: 15 min.

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.
© Taste of Home 2013

2 of 2

Rosemary Focaccia Bread (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013