Step-by-Step Guide to Make Quick Rosemary Focaccia

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, rosemary focaccia. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Rosemary Focaccia is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Rosemary Focaccia is something that I have loved my entire life. They are nice and they look wonderful.

To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently. This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt.

To get started with this recipe, we have to prepare a few components. You can cook rosemary focaccia using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rosemary Focaccia:

1. Take 1 cup warm water (about 110F)
2. Get 2 tsp sugar
3. Make ready 2 tsp active-dry yeast
4. Prepare 2 1/2 cups all-purpose flour
5. Prepare 1/4 cup extra virgin olive oil, plus extra for drizzling
6. Take 1 tsp salt, if using rock or fine salt (2 tsp if using flaky salt), plus extra for toppings
7. Get 2 sprigs fresh rosemary

Then, I dot it with roasted garlic and finish it off with flaky sea salt and red pepper flakes. Flecked with red and green, this focaccia bread is a simple, yet impressive, holiday side dish. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary. Serve warm or at room temperature.

Instructions to make Rosemary Focaccia:

1. Proof the yeast. Add sugar onto water and stir until dissolved. Add the yeast, quickly stir mix and leave for 10 minutes. If the yeast is alive, the mixture should be foamy after 10 minutes.
2. Once the yeast have been proofed, gradually add the flour, salt and oil while mixing on low speed. Mix on medium for 5 minutes. You can also do this by hand, by kneading on the bowl for 5 minutes until the ingredients are well combined and the dough is pulling away from the sides of the bowl. Add flour is the dough is too sticky.
3. Shape the bowl into a ball and place into a greased bowl for the first rise. Cover the bowl with a damp towel then put the bowl in a warm place. Let the dough rise for 45-60 minutes or until double in size.
4. Turn the dough onto a baking pan lined with wax paper and flattened to about 1/2 inches thick. Cover again with a damp cloth and continue to rise for 20 minutes.
5. Preheat the oven at 210F.
6. Using you finger, pole deep dents into the dough. Drizzle with olive oil and evenly sprinkle with rosemary needles and flaky sea salt.
7. Bake for 20 minutes or until dough is slightly golden brown and cooked through.
8. Remove from oven and drizzle with extra olive oil.

Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary. Serve warm or at room temperature. Homemade focaccia is simply the BEST! It's easy to make, but be sure to give yourself the afternoon. You'll be rewarded with a rich, rosemary-scented bread that feeds a crowd.

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