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Rosemary Garlic Focaccia

 Rosemary Garlic Focaccia
Garlic and fresh rosemary tastefully top a light and airy focaccia. Serve it alone with flavored olive oil for dipping or alongside a spaghetti dinner.—Tammy Bollman, Minatare, Nebraska
20 ServingsPrep: 45 min. + rising Bake: 15 min.

Ingredients

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

Directions

  • In bread machine pan, place the first eight ingredients 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
  • (dough will be sticky). Divide into two portions; place on greased
  • baking sheets. Cover and let rest for 10 minutes. Shape each portion
  • into an 8-in. circle. Cover and let rise until doubled, about 30
  • minutes.
  • Using the end of a wooden spoon handle, make 1/4-in. indentations in

2 of 2

Rosemary Garlic Focaccia (continued)

Directions (continued)

  • dough. Brush with oil; sprinkle with rosemary, garlic and salt.
  • Bake at 400° for 12-15 minutes or until golden brown. Remove to
  • wire racks. Yield: 2 loaves (10 wedges each).
Nutritional Facts: 1 wedge equals 101 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 237 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.