Homemade Rosemary Focaccia

I think the headline sums up this incredible bread. Try it, tonight! And when you try my delicious turkey pesto on focaccia sandwiches, try this recipe for your own home made bread.

And a big thanks to my sister Carrie for making sure this recipe made it into my cookbook scrapbook.

Makes 2 small loaves.

  • 1 packet of yeast
  • 1 tbsp sugar
  • 1 cup warm water
  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tbsp fresh rosemary
  • 2 tbsp butter

Mix yeast, sugar and water and set until bubbly.

Mix in butter, salt and flour. Add 1 tbsp rosemary, chopped. Turn onto a floured surface. Knead approximately 10 minutes. Coat a bowl with cooking spray, place dough inside and cover. Let rise until doubled, about 1 hour.

Divide dough in half and let rest for 5 minutes, coat a baking sheet with cooking spray. Shape dough into 2 rounded loaves. Sprinkle remaining rosemary over top and lightly press into surface. Cover and let dough rise again for 45 minutes.

Heat oven to 375 and bake 15-20 minutes until lightly browned. Brush lightly with olive oil and sprinkle with kosher salt, if desired.

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2 responses

  1. Kate – this was delicious!! I made it today for dinner. I was low on regular flour so I used about 2/3s whole wheat. That made it more bread-y and less airy like focaccia usually is, but it was really tasty! I think I might try it with all regular flour later this week…

  2. Pingback: Honey Balsamic Vinaigrette « Kate's California Kitchen

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