Rosemary Focaccia Bread
Coooking Temperature: 400°F /200°C / Gas Mark 6
Calories: 14
Adjust Servings Here: 8 servings
Description
A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Serve it with balsamic vinegar and olive oil for a quick appetizer. It takes just 10 minutes to prep the dough and 30 minutes to bake this bread.
Ingredients
Dough
- 360 ml (1½ cups) Warm water 110 F
- 9 g (2¼ tsp) Active yeast
- 15 g (1 tbsp) Olive oil
- 15 g (1 tbsp) Sugar or honey
- 9 g (¾ tsp) Salt
- 500 grams (4 cups) Bread flour
Cherry tomato mozzarella
- 60 ml (¼ cup) Olive oil
- 8 - 10 Cherry tomatoes whole or cut in half
- 100 g (4 oz) Mozzarella
- 2 sprigs Rosemary
- 3 - 4 sprigs Thyme
- 1 tbsp Garlic sea salt
- 4 - 5 Basil leaves
Rosemary Red onion focaccia
- 60 ml (¼ cup) Olive oil
- 2 sprigs Rosemary fresh
- 3 - 4 sprigs Thyme
- 1 small Red onions sliced
- 4 Garlic cloves sliced (optional)
Instructions
- Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110°F), yeast, oil, and sugar. Stir and set aside to foam for 3 minutes.360 ml Warm water, 9 g Active yeast, 15 g Olive oil , 15 g Sugar
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.9 g Salt, 500 grams Bread flour
- Knead - Transfer to a well-dusted worktop and knead for 4 to 5 minutes. Alternatively, knead in a stand mixer with a hook attachment on medium speed for 3 minutes.
- Bowl - When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. You can also leave it to rise in the fridge overnight.
- Shape - Once the dough is doubled in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips.
- Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until it almost doubles in volume.
- Oven - About 30 minutes before baking, preheat the oven to 400°F / 200°C / Gas Mark 6.
- Assemble - Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Cast iron pan - I've used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan. Rectangle pan - And, I've used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan.60 ml Olive oil , 8 - 10 Cherry tomatoes, 100 g Mozzarella, 2 sprigs Rosemary, 3 - 4 sprigs Thyme, 1 tbsp Garlic sea salt, 4 - 5 Basil leaves
- Bake - Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on top. Then, transfer to a cooling rack for 10 minutes.
- Cool - Transfer to a cooling rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt.
- Rosemary Red Onion Focaccia: Follow the same process, but dot the top with rosemary, thyme, red onions, and garlic cloves and drizzle with olive oil.60 ml Olive oil, 2 sprigs Rosemary , 3 - 4 sprigs Thyme, 1 small Red onions, 4 Garlic cloves
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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