This bread is a staple at our house since I started making it a couple of years ago. If you’ve thought that this could only be done in fancy Italian restaurants, you’ll love how easy this flavorful bread is.
Focaccia Bread Recipe
adapted from Cooking Light
1 1/4 cup boiling water
2 1/2 Tablespoons fresh rosemary, chopped (save 1 1/2 T)
1 Tablespoon honey
2 1/4 teaspoons yeast (1 packet)
2 Tablespoons olive oil
3 1/2 to 4 cups flour
1 teaspoon salt
For egg wash: 1 egg yolk, 1 teaspoon water, 1 teaspoon olive oil
Add 1 Tablespoon rosemary and 1 Tablespoon honey to boiling water. Let sit 15 to 20 minutes until temperature drops down between 100 and 110 degrees. Sprinkle yeast over rosemary mixture and wait 5-10 minutes for yeast to bubble.
Add olive oil and 1 cup of flour and mix. Then add salt and 2 more cups of flour. Add remaining 1/2-1 cup flour as needed for the dough to all come together. Knead for 5 minutes.
Spray a medium size bowl with cooking spray, add dough, cover with a clean towel and let rise for 45 minutes. Heat oven to 350. Spray a cookie sheet and press dough down to almost fill the sheet. Cover and let rise 30 minutes.
Using the handle of a wooden spoon, poke indentations across the top of the dough. Mix together egg wash and brush over the dough (you may not need all of it) Sprinkle the remaining 1 1/2 Tablespoons chopped rosemary over the dough. Bake for 25 minutes.
When it’s done, transfer to a cooling rack and enjoy!
My kids love it just plain, but I really like to dip it in this little mixture.
On a small plate pour:
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
Mix 1 teaspoon parmesan cheese
1/4 tsp garlic powder
1/4 teaspoon oregano
and sprinkle on top
Do you love focaccia bread? Do you make your own? I hope you try it!