ROSEMARY FOCACCIA
This classic focaccia topped with fresh rosemary is easy to make and feeds a crowd.
Provided by Jennifer Segal
Categories Breads
Time 40m
Yield 24 ({2½-inch x 3-inch|6 x 8-cm}) foccacia squares (serves 10-12)
Number Of Ingredients 7
Steps:
- In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, and 1 tablespoon of the salt. Mix on low speed to combine. Add the water and ½ cup of the olive oil; mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
- Transfer the dough to a clean, lightly floured surface (it helps to flour your hands, too). Knead by hand briefly until the dough comes together into a smooth ball.
- Coat the inside of a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once so that both the top and bottom are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free spot until the dough has doubled in size, 1 to 2 hours. (The warmer the spot, the faster it will rise.)
- Coat a 13" x 18" rimmed baking sheet with ¼ cup of olive oil. (It will seem like a lot, but that's what makes the bottom crispy.) Plop the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over once to coat both sides with olive oil. Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan). Cover the pan with plastic wrap and place in the warm, draft-free spot until the dough has puffed up and doubled in size, about 1 hour.
- While the dough is rising a second time, preheat the oven to 425°F. Set an oven rack in the middle position.
- Sprinkle the top of the focaccia dough with the remaining ¾ teaspoon kosher salt and rosemary, then lightly drizzle about 1 tablespoon of olive oil on top so it pools in the indentations. Bake until golden brown, about 20 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.
- Make-Ahead/Freezer-Friendly Instructions: Focaccia is best eaten freshly baked but it can be made 1 day ahead of time, if necessary. For best results, wrap the focaccia in aluminum foil and place in a sealed plastic bag at room temperature. Reheat, wrapped in foil, in a 350°F oven until just warmed through, about 10 minutes. The focaccia can also be made ahead and frozen. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and re-wrap it in the foil. Heat it in a 350°F oven for 10 minutes or until heated through.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can add it to the warm water in the recipe, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
Nutrition Facts : ServingSize 2 squares, Calories 325, Fat 15 g, Carbohydrate 41 g, Protein 6 g, SaturatedFat 2 g, Sugar 1 g, Fiber 2 g, Sodium 160 mg, Cholesterol 0 g
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
KENNY RANKIN'S ROSEMARY FOCACCIA
My mate, Kenny, knows a thing or two about bread, so you really can't go wrong with this focaccia - best made in a wood-fired oven.
Provided by Kenny Rankin
Categories Bread Recipes Bread Italian
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine the bread flour, 00 flour, water, yeast and 15g salt in a mixing bowl and knead gently until smooth. This should take approximately 5 to 10 minutes.
- Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.
- While the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now's a good time to make sure your wood fire oven is pre-lit and ready for your bread.
- Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you'll notice that the dough is airy).
- Drizzle some extra virgin olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don't press all the way through to the base.
- Cover with the tea towel and leave to rest in a warm place for a further 20 to 40 minutes, or until the dough has doubled in size.
- Place the baking tray in the wood-fired oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt.
- Just prior to the bread coming out of the wood-fired oven, mix together 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.
- To finish, stud the bread with fresh sprigs of rosemary and sprinkle with a pinch of sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
Nutrition Facts : Calories 439 calories, Fat 5.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 14.4 g protein, Carbohydrate 81.9 g carbohydrate, Sugar 1.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ROSEMARY FOCACCIA BREAD
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt. See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.
Provided by Ali
Time 1h35m
Number Of Ingredients 7
Steps:
- Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it's the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn't pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
- Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
- Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
- Bake for 20 minutes, or until the dough is slightly golden and cooked through.
- Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
EASY ROSEMARY FOCACCIA
This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!
Provided by Anonymous
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
- Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
- Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
- Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
- Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g
EASY ROSEMARY GARLIC FOCACCIA BREAD
Our focaccia bread recipe is very simple to make - no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love - fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 2h
Yield Makes approximately 15 servings
Number Of Ingredients 10
Steps:
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
- Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
- Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
Nutrition Facts : Calories 143, Protein 3 g, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 0 mg
THE BEST ROSEMARY FOCACCIA BREAD
This recipe is from the site italianfoodforever.com. I found it about a year ago and have made it countless times, for countless occasions. I have messed up many things in this recipe and still it always turns out great. It is very simple--I LOVE it! *NOTE: Based on some reviews, you may need to add a bit more water. Remember that there are lots of variables in baking, and that making any kind of yeast bread may require adjustment depending on climate, altitude, and your ingredients. Your success comes from sensing the dough and what it needs, not from following a recipe to the letter. So if it feels dry, add a bit more water a tablespoon at a time until it feels more elastic. For the record, I have never had to add more water.
Provided by spatchcock
Categories Yeast Breads
Time 1h50m
Yield 1 focaccia
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
- In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
- Mix thoroughly with a wooden spoon and then your hands.
- Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
- Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
- Punch down and place on an oiled baking sheet, forming into an oval or circle.
- Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
- Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
- Serve warm or at room temperature.
- Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
- Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
- Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Nutrition Facts : Calories 2108.5, Fat 85.4, SaturatedFat 11.9, Sodium 2344.4, Carbohydrate 289.8, Fiber 12.5, Sugar 1, Protein 41.7
EASY ROSEMARY GARLIC FOCACCIA BREAD
No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.
Provided by Sam | Ahead of Thyme
Categories Bread
Time 3h10m
Number Of Ingredients 8
Steps:
- In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Do not overcook garlic, as it will turn brown. Remove from heat and set aside.
- In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with a 75% hydration (flour to water ratio).
- Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size.
- Spread a tablespoon of the rosemary garlic oil into an 8x8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (The dough is quite sticky, so you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.
- Preheat oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 199 calories, Sugar 0.2 g, Sodium 131.7 mg, Fat 8.8 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 26.6 g, Fiber 1.3 g, Protein 3.9 g, Cholesterol 0 mg
ROSEMARY FOCACCIA
Steps:
- Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
- Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
- Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
- Preheat oven to 425°F.
- Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
- Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
ROSEMARY FOCACCIA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
- Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
- To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
- Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
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- Stir the sugar into the warm water, then stir in the yeast until dissolved. Stir in salt and 3 tablespoons of olive oil.
- Mix in 1 cup of flour. Work in the last cup of flour and knead, adding only enough flour to keep the dough from sticking to your hands and the counter.
- Continue kneading until the dough is smooth and elastic and very soft. Oil the dough and place it in a bowl; cover with a damp cloth and let rest until double in bulk, about 1 hour.
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5/5 (23)Category Side DishCuisine American, ItalianTotal Time 2 hrs
- In a medium bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.
- In the bowl of a stand mixer fitted with a dough hook attachment, place the flours, salt, ¼ cup of the olive oil, and the yeast mixture and mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.
- Transfer the dough to a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 50 minutes.
- Coat a 10 × 15-inch rimmed baking sheet with the remaining ¼ cup olive oil. Punch the dough down, transfer to a lightly floured surface, and knead several times. Place the dough in the pan and press to spread it out to the pan’s edges. Flip the dough over and spread it to the edges again. Make indentations with your fingers, every few inches apart, all over the dough. Cover the baking sheet with plastic wrap and allow the dough to rise until it has doubled in size, about 40 minutes.
SIMPLE ROSEMARY FOCACCIA - THE PIONEER WOMAN
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Servings 6Estimated Reading Time 4 minsCategory BakingTotal Time 2 hrs 10 mins
- Note: Prep time includes 1 hour and 20 minutes inactive time.Place flour, olive oil, yeast, sugar, and salt in a large mixing bowl.
ROSEMARY FOCACCIA BREAD RECIPE | MYRECIPES
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5/5 (1)Total Time 3 hrs
- Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
- Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
- Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
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5/5 (4)Total Time 2 hrs 20 minsCategory Appetizer, Side DishCalories 786 per serving
- Combine the yeast, sugar and water in a large bowl. Wait 10 minutes until the top of the mixture is covered in bubbles.
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Ratings 3Calories 234 per servingCategory Bread
- I use my stand mixer with dough hook to knead this dough. It's a very wet dough, to knead by hand you'd need to keep scraping and turning over the dough in a mixing bowl.
- Transfer kneaded dough to a greased bowl, cover with greased plastic wrap and set out at room temperature to rise until doubled in size - about 1 hour. You can alternatively, place in the refrigerator for 4 hours - to overnight to rise.
- Grease a 13 x 9 x 2" metal baking pan* with 2 tablespoons olive oil. Use a spatula or bowl scraper to scrape the dough from the bowl into the pan. It will almost pour out and be sticky. With damp/oiled spatula or hands spread the dough out into the pan. Be somewhat gentle so you don't deflate all the air bubbles. Cover with greased plastic wrap and set out at room temperature until it doubles in size (and forms lots of bubbles) - about 1 hour.
- While dough is rising, Preheat oven to 425 degrees F. With greased or damp hands, use your fingers to poke some holes in the dough - it will be sticky and deflate a little bit. Drizzle 2 tablespoons olive oil evenly over the dough - it will pool in the indentations you created with your fingers. Sprinkle with rosemary and coarse/flaky salt**. Bake for about 30 minutes or until deep golden brown.
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4.3/5 (25)Total Time 15 hrs 20 minsCategory Side DishCalories 285 per serving
- In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
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