Welcome to my kitchen, where today we are going to create a delectable treat for your taste buds: Rosemary Focaccia Bread! This classic Italian bread is known for its aromatic flavors and light, fluffy texture.
Whether you’re a seasoned baker or just starting your culinary journey, this recipe is perfect for anyone looking to elevate their bread-making skills. So, let’s gather our ingredients, roll up our sleeves, and get ready to create a masterpiece!
Who is this Recipe For?
This Rosemary Focaccia Bread recipe is for anyone who appreciates the simple pleasures of homemade bread. It’s a versatile recipe that can be enjoyed by both novice bakers and experienced chefs alike.
If you’ve never made bread before, don’t worry! I’ll guide you through each step, ensuring a successful outcome. The recipe is also great for those who want to impress their family and friends with a fragrant and delicious bread that’s perfect for sharing.
Why Rosemary Focaccia Bread is Great
- Flavor Explosion: Rosemary is the star of this recipe, infusing the bread with its earthy and aromatic essence. Every bite bursts with the perfect balance of herbaceousness and saltiness, making it a truly delightful experience for your taste buds.
- Versatility: Rosemary Focaccia Bread is incredibly versatile. It can be enjoyed on its own, dipped in olive oil and balsamic vinegar, or used as a base for sandwiches and bruschetta. The possibilities are endless!
- Impressive Presentation: The golden crust and the fragrant rosemary sprigs adorning the top of the bread make for an impressive presentation. It’s a feast for the eyes as well as the palate, perfect for showcasing your baking skills.
Ingredients
To create this heavenly Rosemary Focaccia Bread, you will need the following ingredients:
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 cups warm water
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt, for sprinkling
Recipe Directions
Step 1: Mixing the Dough
- In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt.
- Gradually add the warm water and olive oil to the dry ingredients, stirring until a sticky dough forms.
- Knead the dough in the bowl for about 5 minutes until it becomes smooth and elastic.
Step 2: First Rise
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until doubled in size.
Step 3: Shaping the Focaccia
- Preheat your oven to 425°F (220°C).
- Drizzle a baking sheet generously with olive oil.
- Transfer the risen dough onto the oiled baking sheet.
- Gently press and stretch the dough with your fingertips until it evenly covers the baking sheet.
- Make indentations on the surface of the dough using your fingertips.
- Drizzle the dough with more olive oil, ensuring it fills the indentations.
- Sprinkle fresh rosemary leaves and coarse sea salt on top of the dough.
Step 4: Second Rise
- Cover the baking sheet with the dough using a kitchen towel and let it rise for an additional 20 minutes.
Step 5: Baking
- Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the bread is golden brown.
- Remove from the oven and let it cool on a wire rack.
Kitchen Equipment
To prepare this delicious Rosemary Focaccia Bread, you will need the following kitchen equipment:
- Large mixing bowl
- Baking sheet
- Clean kitchen towel
- Wire rack
Recipe FAQ
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary for fresh, but keep in mind that the flavor might not be as vibrant. Use about half the amount of dried rosemary as the recipe calls for fresh.
How long does Rosemary Focaccia Bread stay fresh?
Properly stored, the bread can stay fresh for up to 2 days at room temperature. To extend its shelf life, you can store it in the refrigerator for up to a week. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.
Can I freeze Rosemary Focaccia Bread?
Absolutely! If you want to save some for later, wrap the cooled bread tightly in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw at room temperature and warm it up in the oven for a few minutes.
Recipe Variations
Looking to experiment with different flavors and textures? Here are a few recipe variations you can try:
- Olive Focaccia: Add pitted and halved Kalamata olives to the dough during the mixing process for a briny twist.
- Garlic and Parmesan Focaccia: Incorporate minced garlic and grated Parmesan cheese into the dough to infuse it with bold flavors.
- Herb Focaccia: Besides rosemary, experiment with other fresh herbs like thyme, oregano, or basil to create a herbaceous medley.
Remember to adjust the quantities according to your taste preferences and have fun exploring different combinations!
Food and Drink Pairings
Pairing your Rosemary Focaccia Bread with the right foods and beverages can enhance the overall dining experience. Here are a few suggestions:
- Olive Oil and Balsamic Vinegar: Serve a small dish of high-quality extra virgin olive oil and balsamic vinegar for dipping. It complements the flavors of the bread beautifully.
- Tomato Bruschetta: Top slices of toasted Rosemary Focaccia Bread with fresh tomato, basil, garlic, and a drizzle of olive oil for a refreshing bruschetta.
- Caprese Salad: Create a classic Caprese salad with ripe tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze. Enjoy it alongside a slice of warm focaccia bread.
To Summarize:
Congratulations! You’ve successfully mastered the art of making Rosemary Focaccia Bread. The combination of fragrant rosemary, golden crust, and fluffy texture makes this bread a true showstopper. Share this recipe with your friends and family, and don’t forget to subscribe to my blog for more culinary adventures. Remember, good food is meant to be shared and enjoyed together. Happy baking!
Note: The nutritional information provided is an estimate and may vary depending on the specific ingredients used.