Rosemary Focaccia Bread

Rosemary Focaccia Bread (click through for recipe) Everybody has a list of foods that make them think of their childhood (like these orange scones I recently made), and although my mom kept her baking on the simple side for the most part, I always think of the focaccia bread she made for us any time it comes with something at a restaurant. It was actually my sister Rachel who enjoyed cooking the most in our family, so I’m pretty sure it was her who got my mom to give it a try. But either way, I was happy to eat the fruits of their labor since I’m the biggest sucker in the world for fresh bread. It gets me every time.

Last summer when my parents came to visit, I had my Mom come share her bacon cheddar pierogi recipe with you. So when they came to see our new Nashville house this week, I thought it would be fun to make some homemade bread with her to break in the new place. Bread can be really tricky for me to make (it can be really hard!), but I like that this one isn’t super complicated. Even I can do it. Ready? Show us how it’s done, Mom!

Rosemary Focaccia Bread (click through for recipe) Rosemary Focaccia Bread

3 cups flour
1 teaspoon sugar
1 teaspoon salt
1 package fast acting yeast (2 1/4 teaspoons)

1 cup water
2 tablespoons oil (I used safflower)
1 slightly beaten egg

2 tablespoons olive oil
1 tablespoon freshly chopped rosemary
course sea salt

Mix together your first four ingredients (flour, sugar, salt and yeast), but only add in 1 cup of flour and set the rest aside for later. Stir to combine. Heat your water and oil together in a pot and use a thermometer to monitor it until it hits 120-130°. Add the warm water, oil and egg to the dry ingredients and beat for 2 minutes at medium speed.

Rosemary Focaccia Bread (click through for recipe) Stir in 1 1/4 cups of your remaining flour into the wet mixture. When combined, move to a floured surface and knead in another 3/4 cup of flour. You can adjust the amount that you add in when kneading based on how the dough feels. You want it to be smooth and elastic feeling rather than sticky. So add in little amounts until you get that consistency. Cover the dough with an upside down bowl and allow it to rest on the counter for 5 minutes.

Rosemary Focaccia Bread (click through for recipe) Place the dough on a baking stone or greased cookie sheet and roll into a 12″ circle. Loosely cover the dough first with greased plastic wrap (the greased side touching the dough), then with a cloth or dish towel and allow it to rise in a warm area (about 80-85°) for about 30 minutes until light and doubled in height.

Rosemary Focaccia Bread (click through for recipe) Poke holes in your risen dough at 1″ intervals and drizzle with 2 tablespoons of olive oil. Add the chopped rosemary and sprinkle with course sea salt. Bake in a 400° oven for 17-20 minutes or until golden brown. Remove from stone or baking sheet immediately and let cool on wire rack.

Rosemary Focaccia Bread (click through for recipe) Rosemary Focaccia Bread (click through for recipe) Rosemary Focaccia Bread (click through for recipe) I always think focaccia is such a pretty bread, and I love breads that have herbs sprinkled on top. Focaccia is great when it’s sliced in half for sandwiches, served on the side with soup, or just plain with butter (especially when it’s still warm!). We saved the bulk of the bread to eat with our dinner that night, but we couldn’t resist sneaking in a few buttered slices while it was still hot. My dad’s not really into bread, so it’s pretty obvious where my carb obsession comes from—thanks, Mom!

If you’re in need of a freshly baked bread fix, I would totally suggest you give this one a try soon! xo. Laura

Credits // Author: Laura Gummerman, Photography: Laura Gummerman and Todd Gummerman. Photos edited with the A Beautiful Mess actions.

Rosemary Focaccia Bread

Ingredients

  • 3 cups flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 package fast acting yeast 2 1/4 teaspoons
  • 1 cup water
  • 2 tablespoons oil I used safflower
  • 1 slightly beaten egg
  • 2 tablespoons olive oil
  • 1 tablespoon freshly chopped rosemary
  • course sea salt

Instructions

  1. Mix together your first four ingredients (flour, sugar, salt and yeast), but only add in 1 cup of flour and set the rest aside for later. Stir to combine. Heat your water and oil together in a pot and use a thermometer to monitor it until it hits 120-130°. Add the warm water, oil and egg to the dry ingredients and beat for 2 minutes at medium speed.
  2. Stir in 1 1/4 cups of your remaining flour into the wet mixture. When combined, move to a floured surface and knead in another 3/4 cup of flour. You can adjust the amount that you add in when kneading based on how the dough feels. You want it to be smooth and elastic feeling rather than sticky. So add in little amounts until you get that consistency. Cover the dough with an upside down bowl and allow it to rest on the counter for 5 minutes.
  3. Place the dough on a baking stone or greased cookie sheet and roll into a 12" circle. Loosely cover the dough first with greased plastic wrap (the greased side touching the dough), then with a cloth or dish towel and allow it to rise in a warm area (about 80-85°) for about 30 minutes until light and doubled in height.
  4. Poke holes in your risen dough at 1" intervals and drizzle with 2 tablespoons of olive oil. Add the chopped rosemary and sprinkle with course sea salt. Bake in a 400° oven for 17-20 minutes or until golden brown. Remove from stone or baking sheet immediately and let cool on wire rack.
  • Made this last night (along with some onion jam) and it was delicious! Thanks for the recipe!

  • Yum! That looks so good! I can’t wait to try it!

    Laura
    http://laurahager.blogspot.com/

  • Great! This Looks yummie!
    I´d like to try all the recipes on your blog. But as I am from Switzerland and where we cook with weight instead of Cups it is extremely difficfcult to try them out. Would it be possible tell me what Kind of Cups you use/the Content of them?
    That would be so great!

    Thanks for helping me and happy baking

  • Oh my goodness, where are these measuring cups from! I’m obsessed.

    Katie
    www.freckleandfair.com

  • ooohhhh yummy! what a fab recipe. I’ll give it a go. Might take me back to my honeymoon in Italy!

    thanks
    www.homemadebyhail.blogspot.com

  • That looks absolutely delicious! Thank you so much for sharing, I can’t wait to try it myself! 🙂 I might add some garlic though, it goes on just about everything in my house.

  • Ah this looks amazing! I love Focaccia, and wish that I could make it. I will definitely try out this recipe. Thanks!

    www.roisingrace.com

  • Wow, love your copper measuring cups, would you mind telling me where they are from? Thanks 🙂

  • Will trade fresh bread for a glimpse into your new home! Dying to see decor updates and information on this PINK WALL!!! haha 🙂

  • I am confused by this phrase…”not that into bread”…
    please clarify

  • You can turn on your oven to a really low temperature like 200 and then turn it off and let the bread rise in there, or try sitting it in the sun in your house 🙂

    Laura

  • Yum!!! This looks amazing! I love focaccia bread – it’s such a pretty and fancy bread to eat. Determined to make my own now! X

  • It looks really god – but I would probably add a bit of garlic on there 🙂
    x M.
    http://nevermindnm.blogspot.com/

  • Mmm Focaccia bread is practically a meal on it’s own – or as a side to a big summer salad. I’ve found some gluten free flour which rises beautifully and I’ve been indulging in so many, like, seeewwwww many carb recipes – I think this one might be part of today’s lunch!

    xoxo

    http://www.awonderingstar.com

  • did you just use your finger to poke the holes or a utensil/knife of some sort?

  • I so need this recipe in my life! Definitely just found a new recipe for my meals this week

    Steph – http://nourishmeclean.blogspot.com

  • Ohhh man focaccia bread has been on my to-do list for so long now! The Italian family I know usually makes it in a sheet pan (like, fills the whole pan)…I never thought of making it on a pizza stone!

  • Beautiful job & so happy your cute mama came back for more blog posts. Maybe we should give her a full-time job? :)) -Elsie

  • Looks yummy!
    I love italian food!
    And japanese, and chinese, and french food… all ha ha!

  • YUM! It looks delicious. Bread is my weakness.

    xoxoBella | http://xoxobella.com

  • I never knew the ingredient list for foccacia was so short! How have I never made it before? I love how you’re sharing more of your mom’s recipes with us!

    Monica / Mocha and Moccasins

  • Hi! If my house is generally around 70°, how would you recommend letting the bread rise in a warm area that’s about 80-85°? Should I warm the oven?

    Thanks!
    Katie

  • Thank you for this recipe! I have tried this dish in Rome and it was the most delicious thing! Since this trip I always wanted to have it again! Btw, it is amazing with Tapenade (aka olive paste)

    Happiness Treasures // www.happiness-treasures.blogspot.com

  • this looks great. also fun seeing a little glimpse into the new space! looks so cute! 🙂

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