Friday, September 02, 2011

Rosemary Focaccia Bread

With all my wonderful rosemary growing out in the garden, I had a hankering to make some bread with it.  I had to search to find a recipe that didn't require a biga (since I wanted to make and eat it within the same day). This one from was pretty good! Next time I'll have to plan ahead and try the CooksIllustrated version.


1 (1/4 ounce) package active dry yeast
3/4 cup warm water
3 cups unbleached all-purpose flour
1 teaspoon salt (regular table salt)
6 tablespoons olive oil
2 tablespoons chopped fresh rosemary
Coarse salt (*I used sea salt)


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, table salt, yeast mixture and remaining water. *I added half the chopped rosemary into the dough at this point.

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 remaining rosemary.

Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.

Serve warm or at room temperature.

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