Easy Rosemary Focaccia

Homemade bread never tasted so good. That being said, the best part is how truly easy it is to make. No kneading, no fussing, and only an hour rise time. This is definitely entertaining-worthy, but it's simple enough to make to accompany any weeknight dinner. Just be warned, there may be fighting over the last piece. I hide out by eating it while bent into the refrigerator to make sure I get my fair share :)

Rosemary Foccacia Bread
Adapted from the King Arthur Flour Recipe

In a large mixing bowl, combine the warm water with yeast. Allow to sit until the yeast begins to foam. Meanwhile, grease a 9"x13" baking pan using olive oil. Returning to the activated yeast, add the flour, salt, rosemary and oil. Using an electric whisk (aka hand mixer), stir the ingredients for 60 seconds*. Transfer the resulting dough ball into the greased pan. Cover loosely with a clean dish towel or plastic wrap and let rise one hour. 

Preheat the oven to 375. Spread the dough out to fill in the shape of the pan if it has not done so already. Using an clean finger, poke holes into the dough surface every couple of inches. Drizzle olive oil over the surface and lightly sprinkle salt and rosemary on top. Pop it into the oven and be ready for fabulous bread in 30 to 40 minutes.

*Don't set the mixer speed too high or you will have a flour storm in your kitchen. Lesson learned.

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