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Rosemary-Garlic Focaccia Bread

 Rosemary-Garlic Focaccia Bread
“This bread smells wonderful when it’s baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores.” Tammy Bollman — Minatare, Nebraska
12 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 3/4 cup warm fat-free milk (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1/4 cup butter, softened
  • 1 egg
  • 2-3/4 cups King Arthur Unbleached Bread Flour
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons active dry yeast
  • 4 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary

Directions

  • In bread machine pan, place the milk, water, butter, egg, flour,
  • sugar, 1 teaspoon salt and yeast in order suggested by manufacturer.
  • Select dough setting (check dough after 5 minutes of mixing; add 1
  • to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Punch dough down. Cover and let rest for 10 minutes. Shape into an
  • 11-in. circle; place on a baking sheet coated with cooking spray.
  • Cover and let rise until doubled, about 30 minutes. Using the end of
  • a wooden spoon handle, make several 1/4-in. indentations in dough.
  • Brush with oil. Sprinkle with garlic, rosemary and remaining salt.

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Rosemary-Garlic Focaccia Bread (continued)

Directions (continued)

  • Bake at 400° for 15-20 minutes or until golden brown. Cut into
  • wedges. Yield: 1 loaf (12 wedges).
Nutritional Facts: 1 wedge equals 162 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 353 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.