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Rosemary Focaccia

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This dimpled Italian flat bread brushed with olive oil and sprinkled with chopped rosemary, garlic and crunchy sea salt is the perfect complement to hearty soups. It is no secret that I love bread of any kind.

Focaccia is one of my favorite yeast breads to make because it goes perfectly with just about any meal. The rosemary and garlic steeps in boiling water before being added to the yeast, making for an incredibly flavorful focaccia.

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Rosemary Focaccia

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  • 1 1/4 cups boiling water
  • 4 tablespoons chopped fresh rosemary, divided
  • 1 tablespoon honey
  • 1 tablespoon garlic, minced
  • 1 package dry yeast, about 2 1/4 teaspoons
  • 3 1/4 cups all-purpose flour
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • Cooking spray
  • 1 teaspoon water
  • 1 large egg yolk
  • 1 teaspoon sea salt or kosher salt
  • 4 garlic cloves, chopped

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  • In a two glass measuring cup, combine boiling water, 2 teaspoons rosemary, honey, and minced garlic; cool to 100° to 110°. Pour mixture into the bowl of a stand mixer and sprinkle yeast over the mixture; let stand 5 minutes. Add flour, 2 tablespoons oil, and 1 teaspoon salt to the mixture. Attach the dough hook to the stand mixer and knead until smooth and elastic, about 10 minutes. If dough is sticky, add 1 tablespoon of flour at a time until smooth.
  • Transfer dough to a well oiled bowl and cover with plastic wrap. Let rise in a warm place for 45 minutes or until doubled in size. Punch dough down. Spray a baking sheet with cooking spray and pat dough into a 14 x 12-inch rectangle on the prepared baking sheet. Cover and let rise 20 minutes or until doubled in size.
  • Preheat oven to 350º.
  • In a small bowl, combine 1 tablespoon olive oil, water, and egg yolk; set aside. Uncover dough. Make indentations in top of dough using handle of a wooden spoon or your fingertips. Brush egg mixture over dough. You don’t need to use all of the egg and oil mixture on top of the dough; spread enough to coat the top, and discard any extra. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining rosemary, sea salt, and chopped garlic.
  • Bake at 350° for 22-25 minutes or until lightly browned. Remove from pan; cool on a wire rack.
Author: Laura

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Source: adapted from Cooking Light, January 2005

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