Rosemary Focaccia Bread

making rosemary focaccia bread

I use to be afraid to make bread. So, instead of trying to make it, I would always buy it. I figured the time to make it wasn’t worth the effort. Plus, it was something readily available at the grocery store, so why bother? Then bread prices started soaring. Interestingly enough around that time, my palatte got a little bit more particular. The bread I was buying started tasting a little bit more gummy and I was not enjoying bread that much anymore. This from a girl who could survive in prison living on bread and water; I really love bread(s).

rosemary focaccia bread and a light salad

I eat a lot of salads during the summer months. They can be light like this one or loaded with just about any fruit and vegetable that I can find hiding in my refrigerator and decorated with a few herbs to give it that extra special “umph!” I like “umph” in my food. Fortunately, Darling D likes a little “umph” in his food too and so do my children. We are just a high accent kind of family.

fresh baked rosemary focaccia bread

My sister will say I’m quite boring and predictable and she would be right, but when it comes to bread, I get a little wild and don’t mind some bit of crazy going on in it. Focaccia bread does not strike me as wild and crazy, but it does happen to be one of my favorite breads. As you can see, I’m no longer afraid of making homemade bread. Working through your fears has absolutely delicious rewards.

Since I like to do all of my chopping/cutting before actually starting a recipe, I got all of that out of the way. Once the ingredient is chooped, I just set it aside until it is called for in the recipe.

chopping olives for focaccia bread

The cooking process seems to move more smoothly by being able to just toss in the ingredients when called for in the recipe rather than having to stop and chop everytime I come to a new ingredient. Some of these ended up in my mouth instead of getting chopped. I think it must be the salt.

chopped garlic

None of this ended up in my mouth instead of getting chopped.

fresh rosemary from my garden

This is fresh rosemary still not yet planted in the ground from my garden. It is so cool to be able to walk outside and grab the herbs I need for a recipe.

stripping leaves from rosemary

Instead of picking the leaves one by one off of the sprig, I start at the top of the sprig and run my fingers down (against the grain) and the leaves fall off. This is a lot quicker and fun.

chopping fresh rosemary

I didn’t eat any of this either while chopping even though it smelled really good.

flour for focaccia bread

After all of that chopping, everything is finally ready to go. I put the flour in a medium size bowl.

salt for focaccia bread

Add the salt.

adding yeast for focaccia bread

I like that the yeast goes in without out any prepping.

fresh garlic and rosemary for focaccia bread

Toss in the garlic and rosemary.

adding chopped olives

Then add the olives. See how easy that was having everything chopped and ready? Mix all of these ingredients well together.

drizzling olive oil

Next comes the EVOO (yes, we’re Rachael Ray cooking fans).

mixing dry and wet for focaccia bread

Add the warm water.

dough for focaccia bread

Start stirrin’ and mixin’ until your arm gets tired or until the dough looks a little something like this one here.

fresh focaccia bread dough

Put the dough on a floured work area and knead by hand until it looks like this. If you have a mixer, then that is fine too, but this kneading isn’t finger tiring or arm wearing.

fresh focaccia bread dough

Place the dough in an oiled bowl and cover it with a dry dish towel. It needs to spend some quite time alone to ponder if it will rise or not. Hopefully, it will make the right decision.

kneading focaccia dough

After spending 45 minutes contemplating, my dough decided to rise just a little, but that is fine because a little is all you need. Place the dough on your floured work area again and knead and roll it into the shape you want for your bread.

fresh focaccia bread rising

Place it on an oiled pan and cover it with the same dish towel or like I did with a piece of plastic. You need to give the dough more quiet time; about 25 minutes.

This is optional, but it makes for an attractive piece of bread. After the dough has risen again, use your fingers to make fingertip indentations on the bread.

finger pressed focaccia bread

See. Doesn’t that look quite attractive? Wait until you see it after it comes out of the oven.

extra-virgin olive oil on fresh focaccia bread

Drizzle EVOO over the top of the bread. Don’t worry if it puddles in the indentations. You can also use a cooking brush to spread the oil, if preferred.

fresh rosemary on focaccia bread dough

Add more fresh rosemary on top of the bread and now it is ready to bake.

fresh baked rosemary focaccia bread

What did I tell you? This may be too beautiful to eat, but that NEVER stops me.

2 cups unbleached flour
1/2 teaspoon salt
2 1/4 teaspoon yeast
4 garlic cloves, finely chopped
  2 sprigs of rosemary, chopped
10 black olives
1 tablespoon olive oil

How You Do It:
1. Pre-heat your oven to 400 degrees.
2. Chop olives, garlic, and rosemary and set aside.
3. In a medium bowl, add the flour, salt, and yeast, garlic, rosemary, and olives and mix well together.
4. Add the olive oil and warm water to the dry mixture and mix well. The dough will become a little stiff, but stir through it.
5. Put the dough on a floured work surface and knead for about ten minutes. If you have a mixer that can handle dough, then you might want to use it, but it isn’t necessary.
6. Place dough in an oiled bowl, cover, and allow dough to rise for about 45 minutes.
7. Roll dough out into desired shape, but not too thin, and place on an oiled baking sheet. Cover with the dish towel or plastic wrap and allow to rise for another 25-30 minutes.
8. Using two fingers, make indentations all over the top of the dough.
9. Pour olive oil over bread.
10. Add more rosemary on top of the dough.
11. Bake the bread for about 25 minutes. It should have a hollow sound when tapped. That will let you know it is ready.
12. Optional: Add more olive oil. You may also want to prepare a balsamic vinegar and oilve oil mixture for dipping to serve on the side of the rosemary focaccia bread.

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11 Responses to “Rosemary Focaccia Bread”


  • Comment from Karina

    Yum!! This looks soooo good. I can only imagine how wonderful your kitchen smelled while this was baking. I will definitely be making this soon. Thanks for sharing!

    Karina,

    The kitchen even smelled good while putting the ingredients together. That is one of the things I really love about fresh baked bread; the aroma hangs around for hours after baking and sometimes even a few days later, which just makes me crave it all over again.

  • Comment from Amy

    This bread looks AMAZING! Even though it is about my bedtime I feel like heading straight to my kitchen and making myself a batch to eat as a midnight snack!

  • Comment from Keya

    I need to try that one day, minus the olives, I’m not a fan of olives.
    I’m afraid to make bread too.
    My nana use to make the best bread ever. Us grandkids would finish in one day.

  • Comment from Rana

    That bread looks wonderful and so does the salad. I haven’t made bread in a very long time. I have all the ingredients maybe we will try this, this week.

  • Comment from Courtney

    Oh my carbs! I love focaccia! I must attempt this :)

    Courtney,
    I’m a big focaccia bread fan. I used to buy it at a grocery store and never thought to try (or that I could) make it myself. At this point, I’m game for anything and have found many recipes for my favorite foods and I make them up just fine.

    Go for it! Try the recipe because it’s really easy. Let me know how it turns out for you.

  • Comment from Denise

    I LOVE making bread~ and this one looks amazing! Love all your photos too!

    Stopping by from the Homeschool Crew. I saw your website on Brenda’s blog. :-)

    Denise,

    Thanks for stopping by. Wow! A fellow bread maker and also a Homeschool Crew member. I need to visit Brenda’s blog to see the list and visit other members too.

    Let me know if you make the focaccia bread. I’m going to try the chocolate chip scones recipes you shared on your blog. I’ve never made scones before, but am up for the challenge.

    “See” you on the cruise :-).

  • Jennifer, you had me at the black olives, my absolute favorite food in the world! I’ve never made a bread like this but I really need to try!

    Cat,

    That is funny about the olives. The recipe only calls for ten olives. I was stuck w/wondering what to do w/the rest that come in the can. Well, I figured it out really quickly. So maybe, I should correct the recipe to read ten olives for the recipe and the rest are to be eaten while making the bread because that is exactly what I did.

    You should really try this because it is so easy. I was able to make it w/o my mixer even though that would have been preferred.

  • Comment from Tiffany

    Sounds yummy. I have been wanting to make bread for a while now. I just need to go for it and stop procrastinating.

  • Comment from Dee

    Oh, this looks so good! Today is “Focaccia Friday” per our weekly meal plan but we always buy it. I think I have all the ingredients to make this tonight!

    Dee,

    That sounds fun – Focaccia Friday! I use to buy mine too. Since we moved, Focaccia bread is nowhere to be found in our small town. I hope you did make it because it is really delicious and I also like that it is so easy to make. I try to always keep olives on hand so I can make it whenever I get the craving. I also 1½ the recipe for our family which you might try. There are never any leftovers.

  • Comment from Alida

    oh, this sound so yummy and looks great!!

    Alida,

    When have you ever known looks to lie?…Ah, never mind. Despite that, this bread is really good!

    Alida recently posted..just so you know

  • Comment from Janelle

    This looks amazing…I love, love, love it! Thank you so much for sharing! Bless you! Janelle


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