Rosemary Focaccia Bread Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 piece: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Rosemary Focaccia Bread
"Less salt. Too salty! Otherwise would be perfect."
"Very bland. If I make this again, I will have to add more herbs for some flavor."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.